These chilli & thyme oven-baked chips are just so delicious. I made them as a weekend dinner. I cannot say often enough how much better homemade chips are compared to what you buy off the super market shelves and it’s such an easy to make dish. Best though is that you can decide what flavour you prefer them to be and you know exactly what’s in it!
Recipe below for you to try this at home and maybe make it your own little creation by adding something else? You can get super creative with this recipe for sure.
What you need:
1 1/2 tbsp. fresh thyme, chopped
1-2 tsp. dried chilli flakes
1 tsp. cracked black pepper
2 tsp. sea salt flakes
Olive oil, to grease
4 (about 1.3 kg) large potatoes, peeled, thickly sliced length ways, cut into 1.5 cm-thick chunky chips
2 tbsp olive oil, extra
What you need to do:
- Add the thyme, chilli, pepper and half the salt in a mortar and gently pound with a pestle until coarsely crushed. Then add the remaining salt.
- Preheat the oven at 250°C. Grease proof 2 baking trays with some of the olive oil and line with non-stick baking paper.
- Place the potatoes in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Drain. Transfer to a large bowl. Add the oil and half the salt mixture, and toss to coat.
- Arrange the potato, in a single layer on the prepared trays. Bake, swapping trays halfway through cooking, for 15 minutes or until golden. Sprinkle with the remaining salt mixture before serving.