Chips Three Ways

Recently I’ve been experimenting with different ways to cook chips. Here are my top three favs for when you have a craving that only chips can satisfy:

POTATO & ROSEMARY

1 large potato

1 tbsp rosemary chopped

1 tsp pepper

1 tbsp olive oil (or try coconut oil for a tropical twist!)

  1. Preheat the oven for 175 degrees Celsius.
  2. Cut the potato into strips (Hint: you can cook the potatoes for about 10 minutes first, which will soften the potato and make it easier to cut.)
  3. Cook for 15-30 minutes on each side depending on how large the potatoes are.

SWEET POTATO

1 sweet potato

1 tbsp paprika

1 tsp pepper

1 tbsp olive oil

  1. Preheat the oven for 175 degrees Celsius.
  2. As with regular potatoes, you can cut the sweet potato into strips with or without cooking them to soften.
  3. Cook for 15-30 minutes on each side depending on how large the potatoes are.

POLENTA CHIPS

480ml water

2 tbsp nutritional yeast

1 tbsp chopped chives

1 tsp garlic olive oil

½ tsp rosemary

2 tbsp olive oil

160 grams (~1 cup) ground polenta

  1. Preheat the oven to 190 degrees Celsius.
  2. Put the spices, chives, oil and water in a pot. Bring the pot to boil and then stir in the polenta. Pour the mixture into a loaf tin or cake pan.
  3. Bake for 30 minutes, remove and cut into stripes, then bake for another 5-10 minutes and enjoy!
  4. Tip: these last really well in the refrigerator for a couple days, just reheat in the oven or microwave!

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