Monday, May 2, 2011

Oven-baked Chips with Chilli & Thyme

Get stuck into these home made low-fat hot chips from Taste. The clever coat of flavoured salt makes them the last word in finger food.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 6

11/2 tbs chopped fresh thyme
1-2 tsp dried chilli flakes
1 tsp cracked black pepper
2 tsp sea salt flakes
Olive oil, to grease
4 (about 1.3kg) large coliban potatoes, peeled, thickly sliced lengthways, cut into 1.5cm-thick batons
2 tbs olive oil, extra

1. Place the thyme, chilli, pepper and half the salt in a mortar and gently pound with a pestle until coarsely crushed. Stir in the remaining salt.
2. Preheat oven to 250°C. Brush 2 baking trays with oil to grease. Line with non-stick baking paper.
3. Place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Drain. Transfer to a large bowl. Add the oil and half the salt mixture, and toss to coat.
4. Arrange the potato, in a single layer, on the prepared trays. Bake, swapping trays halfway through cooking, for 15 minutes or until golden. Serve with remaining salt mixture.

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container. Continue from step 2, 30 minutes before serving.

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