Crispy Garlic Oven-Baked Chips
June 3, 2015
- Prep: 15 mins
- Cook: 30 mins
- Yields: Serves 2 – 4, depending on how many chips you can guzzle in one sitting. Enjoy!
Directions
1Preheat oven to 200 degrees Celsius.
2Slice potatoes/kumara into 3-5mm slices.
3Place in a large resealable bag with the cornflour; leaving air in the bag, close firmly and shake until slices are coated in cornflour.
4Make dressing by combining oil, garlic powder, turmeric, salt and pepper in a small bowl.
5Add dressing to the contents of the bag, seal and shake again until vegetables are evenly coated with dressing.
6Remove potatoes/kumara from bag and place in single layers (with spaces in between – so that they will crisp up) on baking trays lined with non-stick paper. This amount will fill two trays.
7Bake 15 minutes, then remove from oven and flip the chips over. Rotate the trays front to back and switch trays from lower to higher in oven and vice versa. Return to oven for another 15 minutes and repeat. Some of the chips may be exactly how you like them – remove these ones and return remainder to oven. You might want to switch the oven to “fan” setting at this point if the chips are still soft (kumara take longer to cook in this way than potatoes). Keep a close eye on them from now on.
8Remove trays from oven when most of the chips are cooked to your liking. The chips will crisp up a little more if left on the tray for 5 minutes.
If you don’t want to make a resealable bag go all Bollywood with this recipe (which it will do because turmeric stains), just mix the potatoes/kumara and dressing in a bowl. It still works just fine, but leave out the cornflour as it won’t be distributed evenly. I have a dedicated Bollywood resealable bag purely for making chips; that’s how much we like them in my house.
0 Reviews
