Tuscan-flavoured oven chips
- 1.5kg floury potatoes such as red rascal, ilam hardy or agria, unpeeled, scrubbed
- 2 tablespoons olive oil
- 1 ½–2 teaspoons Tuscan seasoning
- oil spray
1 Preheat oven to 200°C. Cut each potato in long chip shapes, about 1cm wide. Rinse under a cold tap and pat dry with paper towel.
2 Line a baking tray with baking paper. Lie chips flat on tray in a single layer. Use 2 trays if needed.
3 Spray chips with oil. Sprinkle with seasoning.
4 Cook for 45-50 minutes, turning twice and spraying with a little oil with each turn. Cooked chips are golden brown and crisp with a light fluffy centre.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 3g
Serve chips with fish or chicken and vegetables.
Make it gluten free: Check Tuscan seasoning is gluten free.
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