How to make Hot Golden Crispy Chunky Oven Baked Chips with Malt Vinegar, Sea Salt & Cheat’s Garlic Mayo – An Easy Step by Step Guide


Mmmmmm Chips….. Drool! Steaming hot & fresh from the oven sprinkled with salt & a dash of sharp malty vinegar to add to the heavenly combination & a cheat’s easy garlic mayo for dunking, my idea of a heavenly Saturday Night Tea! Who says you can’t enjoy the finer things in life when sticking to a healthy eating plan! These are perfect & so easy on your Smartpoints you could even add a small wholewheat roll to make a chip butty, have them with a healthy fried egg done in sprayoil, splash out & enjoy them with a beautiful fillet steak, or just enjoy them as they are, on their own in all their glory, the options are bountiful. This is the best method I have found to make them. The Smartpoints value will depend on the raw weight of potato & mayo used & size of portion you desire & they are listed below. 

Smart points of potato raw weight:
150g = 4 Smartpoints

200g = 5 Smartpoints

250g = 6 Smartpoints
Smart points of lighter than light mayonnaise:
50g = 1 Smartpoint

90g = 2 Smartpoints

125g = 3 Smartpoints


What you will need:
Peeled potatoes

Spray oil

Lighter than light mayonnaise

One clove of garlic

Malta vinegar

Sea salt and black pepper

A chip mesh tray (or a baking tray and baking paper/tinfoil)


Step one: preheat the oven to 200°C (fan oven). Ensure it is properly preheated to this temperature.
Step two: peel the potatoes and slice & cut into chip shapes however thick you want them (about 2 1/2 to 3 centimetres thick is ideal). Rinse the chips under water to remove any excess starch. Pat the chips dry using kitchen roll or a clean cotton tea towel. Make sure they are nice and dry.
Step three: Place the chips on a plate and microwave on full heat for 2 and a half to three minutes, this starts cooking the chips from the inside out to ensure a lovely soft interior and a crispy exterior when they go into the oven, it also cuts out the need for finicky parboiling. Be careful when removing the plate from the microwave as it will be extremely hot.


Step four: remove the chips from the microwave and spray the chips well with spray oil ensuring they’re evenly and well coated. Lay them in a single layer on the chip mesh tray (or lined baking tray sprayed with oil if using instead) try & leave a small space between each one to avoid sticking. Place them on the top rack of the oven for 20 minutes. Remove from the oven and turn the chips place back in the oven for a further 20 minutes. Keep an eye on the chips and if they are nice and crisp nearer this time you can take them out, it will depend on your oven.
Step five: measure out as much lighter than light mayonnaise you are using into a bowl and crush in a small clove of garlic, season with salt and pepper and mix well. Refrigerate until needed.
Step six: remove your crispy golden chips from the oven, sprinkle with malt vinegar & sea salt. Serve with the garlic mayonnaise and enjoy!

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