Homemade Potato Chips

Homemade Potato Chips

You know the times when you crave a little bit of junk food? For me it is often chocolate however the other day I was wanting some good old-fashioned chips and gravy.

With my parents visiting the other day, they bought with them some of their home-grown spuds which were waxy and perfect for chip making. Needless to say chips were on the menu for Isla and I one lunch time. Instead of gravy I had some rosemary salt to sprinkle over mine, while Isla had hers plain.

Turns out 1 kilo of spuds is perfect to feed a family of four. We didn’t make it through the lot but I was glad to see Isla loving the chunky chips. I par cook my spuds for two reasons one being to get rid of a bit of the starch and also heat them up so they take a little less time to cook.

Next time Roy is home I think we will have to cook up a roast so I can then make chips again and have real gravy. mmmmm

I think that there is nothing wrong with indulging your taste buds but if you are going to do it should be made in your kitchen. That way you know what is going into your food and can control it. Plus it always tastes better.

What is your secret indulgence and do you have a recipe for it to share?

Homemade Potato Chips

Homemade Potato Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: vegetable
Ingredients
  • 1 kilo waxy potatoes
  • olive oil
  • rosemary salt
Instructions
  1. Pre heat your oven to 220'c.
  2. Peel and cut your potatoes into 1 cm square rectangles. Place in a pot of cold water and cover with a lid. Bring the potatoes to the boil for one minute. Drain and pat dry.
  3. Lay the potatoes in a single layer on a baking tray and drizzle with olive oil.
  4. Bake for 23 - 35 minutes or until golden, stirring half way through cooking.
  5. Season with rosemary salt* and serve immediately.

 

Homemade Potato Chips

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2 Comments

  1. These look so good Lizzie .. Delicious 🙂

  2. I usually fry my spuds twice when I’m making French fries (cook once at a lower temperature; then finish them at a higher one), but never thought to par cook them first when doing the oven version. Great idea — gotta try it. Thanks.