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Ingredients

  • 3 medium potato, cut into chips of around 1cm width
  • 1 1/2 tbs oil
  • 1 1/2 tsp reduced-salt vegetable stock powder
  • 1 tsp lemon zest, very finely grated
  • to taste pepper

Method

  1. Preheat oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.
  2. Toss potatoes in a large bowl with the oil to get an even covering.
  3. Spread evenly on the baking tray, avoiding them touching as much as possible.
  4. Place high in the oven and cook for 25-30 minutes or until cooked through and golden.
  5. Toss chips in stock powder, lemon zest and pepper to get an even covering.

Variation:

Replace lemon zest with 2 large cloves of mashed, roasted garlic (add whole, unskinned cloves to baking tray while chips are cooking).

Comment:
  • To avoid soggy chips, don’t cook any dishes with a high moisture content in the oven at the same time. It also helps to open the oven a few times while cooking to let out any steam that has built up.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

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Nutrition Information

per serving per 100g
Energy 566 kJ 634 kJ
135 Cal 152 Cal
Protein 3 g 3.4 g
Fat, total 7 g 7.9 g
— saturated 1.1 g 1.3 g
Carbohydrate 13.4 g 15.1 g
— sugars 2.1 g 2.4 g
Sodium 199 mg 223 mg
Fibre 2.4 g 2.7 g

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