February 22, 2013

POSITIVELY SCRUMDIDLYUMTIOUS OVEN BAKED CHIPS! —recipe after the jump—[[MORE]] I am a potato fiend. 2 days ago M asked me what 5 dishes I thought I could live on for the rest of my life and 2 out of 5 of the dishes had potato in them. I had to purposely not say the two dishes consecutively so then I wouldn’t sound so obsessed with potatoes but the truth is out! Just thinking about potatoes in their wondrous form makes my world a happier place. And these…these oven baked chips are totally amazeballs. Ohmypotato. Recipe from: The Londoner (Adapted only slightly!) Ingredients: -Potatoes (yes!) I used about 4 medium-large potatoes to fill a medium sized bowl. -Sea salt -Dried Rosemary (but use whatever herb/spice you enjoy!) -2-3 cloves crushed garlic -Oil  Method: -Pre-heat your oven to 220C/420F and line a baking tray with either baking paper or a silicone mat. -Keeping or peeling the skin off the potatoes is your choice. (I opted to peel because the skin was a bit dirty even after washing.) -Slice your potatoes up into chips. Keep the slices nice and thick because they do tend to shrivel up as you bake them. -In a bowl, toss the chips in oil. Use only enough oil to coat the surface of the chips- they’re not there to take an oil bath. -Spread the chips out onto your baking tray and evenly sprinkle salt, rosemary and crushed garlic over the chips.  -Pop into the oven for 30 minutes. This was extremely difficult for me, but resist the urge to open the oven door!  -After 30 minutes, give your chips a flip and process to cook them for another 10-15 minutes. Keep an eye on them to prevent burning. These babies should be crispy on the outside, soft and fluffy on the inside, and hot all over. This was the first time I tried chips with mayonnaise and I was pleasantly surprised, but serve these (read: share with only yourself) with whatever sauce tickles your fancy! Happy eating, my fellow potato lovers!!! J

POSITIVELY SCRUMDIDLYUMTIOUS OVEN BAKED CHIPS!

—recipe after the jump—

I am a potato fiend. 2 days ago M asked me what 5 dishes I thought I could live on for the rest of my life and 2 out of 5 of the dishes had potato in them. I had to purposely not say the two dishes consecutively so then I wouldn’t sound so obsessed with potatoes but the truth is out! Just thinking about potatoes in their wondrous form makes my world a happier place. And these…these oven baked chips are totally amazeballs. Ohmypotato.

Recipe from: The Londoner (Adapted only slightly!)

Ingredients:

  • -Potatoes (yes!) I used about 4 medium-large potatoes to fill a medium sized bowl.
  • -Sea salt
  • -Dried Rosemary (but use whatever herb/spice you enjoy!)
  • -2-3 cloves crushed garlic
  • -Oil 

Method:

  • -Pre-heat your oven to 220C/420F and line a baking tray with either baking paper or a silicone mat.
  • -Keeping or peeling the skin off the potatoes is your choice. (I opted to peel because the skin was a bit dirty even after washing.)
  • -Slice your potatoes up into chips. Keep the slices nice and thick because they do tend to shrivel up as you bake them.
  • -In a bowl, toss the chips in oil. Use only enough oil to coat the surface of the chips- they’re not there to take an oil bath.
  • -Spread the chips out onto your baking tray and evenly sprinkle salt, rosemary and crushed garlic over the chips. 
  • -Pop into the oven for 30 minutes. This was extremely difficult for me, but resist the urge to open the oven door! 
  • -After 30 minutes, give your chips a flip and process to cook them for another 10-15 minutes. Keep an eye on them to prevent burning. These babies should be crispy on the outside, soft and fluffy on the inside, and hot all over.

This was the first time I tried chips with mayonnaise and I was pleasantly surprised, but serve these (read: share with only yourself) with whatever sauce tickles your fancy!

Happy eating, my fellow potato lovers!!!

J

(Source: ACulinaryAffair)

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