Homemade chips aren’t that much more difficult to cook than the frozen, store-bought variety but they do taste light-years better and are much healthier.
Use an oil that heats well at high temperature like rice bran oil. We use macadamia nut oil and it gives the chips a lovely flavour.
You only want to use as much flour as will give the chips a very light coating. Too much will leave your chips floury once cooked. So add a little and toss, adding a little more if you need to. They don’t need to be completely coated in flour.
For homemade wedges, make exactly the same, but add some Cajun spice mix with the flour and paprika. Or for a different flavoured chip, add a little rosemary or garlic with the flour.
4 medium potatoes, washed (or more or less depending on how many you are serving and the size of the spuds)
1 – 2 Tbsp of plain flour
1 – 2 tsp of paprika
salt and pepper to taste
2 Tbsp. Rice Bran oil
- Preheat oven to 220°C. Pour a little oil onto a baking tray and heat the tray in the last few minutes of pre-heating the oven.
- Leaving the skins on the potatoes, cut into wedges and par-boil for a couple of minutes (you want them under cooked). Drain and put back on the heat for a few seconds to let any excess moisture to steam off.
- Sprinkle the flour, paprika, salt and pepper over the chips. Put the lid on and give the pot a good shake to coat the chips and rough them up a little.
- Spread chips onto the hot tray and cook for 30 minutes, turning once half-way through. Nice served with sour cream and chilli sauce.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.