OVEN-ROASTED CHIPS

Oven-roasted chips image

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

Provided by Jo Pratt

Categories Dinner, Lunch, Supper, Vegetable

Time 1h

Number Of Ingredients 4

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 237 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium