- Preparation and cooking time
- Cook: -
- Serves 4 - 6
Try these oven-roasted chips, far less fatty than their fried cousins
- 6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg)
- 2 tbsp olive oil
- 1 tsp celery salt
- sea salt, to serve
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
- STEP 2
Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
- STEP 3
Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.