Baked Vegetable Chips (Fries)

2012-12-19
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Hot chips, or fries, are Harry’s absolute favourite food. If he so much as sniffs them out walking past a cafe I am in for trouble. Take-away chips really aren’t an option for him, so making a good version of my own was a must. They aren’t hard to make, are all natural,have no added salt, and take half the time of most store-bought frozen chips.

If your kids love chips too, you can also try our Vegetable Polenta Chips for a change. They also go really well with our Popcorn Chicken or Fish Fingers.

Nutrition Note: Using both potato and sweet potato gives you added variety of important nutrients, antioxidants and flavour.

 

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Ingredients

  • 1 potato
  • 1/4 sweet potato
  • 1 tsp extra virgin olive oil

Method

Step 1

Preheat the oven to 180°C and line a baking tray with baking paper. -

Step 2

Peel the potato and sweet potato. Use a mandolin on the fries setting or cut into thin strips to make your fries. (Aim for thin chips, around 5mm). -

Step 3

Place the potato in a bowl and pour over the oil. Toss to coat. You can add other herbs here such as parsley, chives, rosemary or even garlic. -

Step 4

Place in the oven for around 20 minutes, you can turn half way for a crispier all round chip. -

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Recipe Comments

  1. posted by Danielle on August 13, 2013

    Hello, Probably a silly question but can you make a batch of these and keep in the fridge and ?reheat? or is this better to do when needed!

      Reply
    • posted by Allie on August 14, 2013

      Hi Danielle, these are best to do when needed :) you can save on cooking time by slicing them really thinly and then they will cook pretty quickly. Ax

        Reply
  2. posted by Sharanya on July 2, 2014

    Hi,

    I did try potato fries today but they turned crispy… Just the edges becme black and they were soggy :(…what could have gone wrong….

      Reply
    • posted by Allie on August 8, 2014

      It could have been the potato you used? The red ones I find are the best but ask your greengrocer to recommend the best type to make fries. You can always cut and rinse the potato in water and then pat dry thoroughly to remove the starch, this also helps. Ax

        Reply
  3. posted by Sarah on April 10, 2015

    A good trick I found was to pat the cut fries dry with a paper towel and then use melted coconut oil and a bit of polenta to coat the thin fries before baking :)

      Reply

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