Chippy chips! Love ’em. They make the perfect accompaniment to most dishes or could be made in a big batch and munched with a generous dollop of tomato sauce. My baked chips are crunchy on the outside and fluffy in the middle.
This recipe is dead easy to make and leaves you with crispy pieces of heaven with a fluffy centre. Give it a go for a little extra twist on the humble chip – and because they’re baked chips, they’re healthy…well, kinda…
Why not pair these baked chips with my Pork & Cheddar Burger with Rhubarb and Apple Chutney?!
Crispy baked chips that are fluffy in the middle with a subtle flavour
- 1 kg maris piper potatoes
- 100 ml olive oil
- 1 tsp very finely chopped chilli I use Lazy Chilli as it is really finely chopped
- 1 tsp salt
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 2 pinches of cracked black pepper
Clean the potatoes - no need to peel, and cut them in to chunky chip pieces, try to keep them the same thickness. Add them to a pot of salted cold water and bring to the boil, then simmer for 5 mins. Make sure they aren't over boiled and falling apart. Drain and put to one side.
Pre heat oven to 220º
In a large bowl mix together the olive oil, chilli, salt, rosemary, thyme and pepper. Pop the chips in and cover with the oil and herb mixture. Use your hands so as not to break up the chips.
When they are properly covered, lay them on a baking tray covered with tin foil, try not to overlap the chips. Pour over any of the oil mixture that is left over. Pop them in the oven for 30mins. After 20mins turn them over gently.
Once they are golden brown, take them out and serve with tommy sauce.