Garlic and Coriander Chips
Here's another recipe from the Gourmet Garden Blog Off Cook Final - Garlic and Coriander Chips to go with Three Ingredient Thai Turkey Burgers. As these chips are roasted in the oven they are much healthier than deep fried chips or frozen oven chips.
By simply mixing oil with a few herbs you can make really exciting homemade chips with flavours to complement what you serve them with. Gourmet Garden herbs and spices are ideal for this as they are blended fairly smooth so your chips will be evenly coated with flavour.
I never bother peeling the potatoes as the skin adds flavour and holds vitamins, but peel your spuds if you prefer.
Garlic and Coriander Chips: Serves 4 - 6
Time: 5 - 10 mins prep + 30 mins cooking
Cost: 30p per serving (based on 4 servings)
Calories: 288 per serving (based on 4 servings)
- 1kg floury potatoes (e.g. Maris Piper or King Edward)
- 3 tablespoons sunflower oil
- 2 level teaspoons Gourmet Garden Garlic (or two cloves crushed garlic)
- 2 level teaspoons Gourmet Garden Coriander (or very finely chopped fresh)
- Sea salt & sweet chilli sauce to serve (optional)
- Preheat the oven to 220 C / gas mark 7. Wash the potatoes removing any blemishes but don't peel them as all the vitamins are under the skin and the skin tastes lovely too. Cut the potatoes into slices 1 - 1.5 cm thick, and cut the slices into chips of the same thickness. As you cut, place the potatoes into a large bowl of cold water to stop them going brown.
- Rinse the potatoes and dry well in a clean tea towel. In a large bowl combine the oil, garlic and coriander well. Toss the chips in the flavoured oil until well coated.
- Brush one or two baking sheets with a thin layer of sunflower oil. Scatter the chips over the baking sheets so they are one layer thick - don't over crowd one baking sheet. Bake for around 30 minutes until they are golden brown and crunchy on the outside. For best results turn the chips every 7 - 10 minutes to ensure even browning.
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