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Oven-roasted chips in a newspaper cone

Oven-roasted chips

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Rating: 5 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 - 6

Try these oven-roasted chips, far less fatty than their fried cousins

Nutrition: per serving (for 4)
HighlightNutrientUnit
kcal237
fat6g
saturates1g
carbs43g
sugars0g
fibre3g
protein5g
low insalt0.7g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2005

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Overall rating

Rating: 5 out of 5.44 ratings
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