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
- 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.
- Leaving the skins on the potatoes, cut into wedges and par-boil for a couple of minutes (you want them undercooked).
- Drain and put back on the heat for a few seconds to let any excess moisture to steam off. Toss them as the steam rises but be careful not to let them burn.
- Add the oil to the baking tray and heat in the oven for 5 minutes.
- 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.
These are nice served with sweet chilli sauce or sriracha and sour cream. Or just tomato sauce.
Amount Per Serving: Calories: 221Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 92mgCarbohydrates: 42gFiber: 5gSugar: 2gProtein: 5g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.