19 October 2013

Baked thick-cut potato chips


I'm very fond of Irish style chunky potato chips as this sort of fries are so nice and full of potato flavour. They make a lovely meal on their own or a brilliant side to vegetarian burgers and other dishes. These chips are surprisingly easy to make as oven chips, no deep frying or loads of oil needed.

So I made mine in the oven and served them with a homemade tomato sauce, peas and roasted munchkin pumpkins. The tomatoes for the red sauce were from my own balcony garden and it was just a basic tomato and garlic sauce. Munchkin pumpkins are so cute and seasonal and I eat them a lot at the moment. I brushed them with oil and roasted in the oven for about 30 minutes. You can remove the seeds before roasting if you prefer as the munchkins are tiny, but the seeds are still normal pumpkin seed size.



This recipe makes two portions of chips or side chips for a few more portions and this is all you'll need:

2 large oven potatoes
Sea salt
Paprika powder
Vegetable oil

Peel the potatoes and cut them into long thick chips. Boil them in water for about five minutes and pre-heat the oven to 180C.


Place the chips into an oven dish and brush them with vegetable oil. Sprinkle sea salt and little paprika powder on them. I tend to add paprika powder although I don't think it will be added to the authentic Irish chips.

Bake the chips for about 40 minutes until they are fully baked and slightly crispy. Turn them over couple of times during baking.




Enjoy! What's your favourite combination for such chips?

Your VegHog


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