Let’s be frank with one another, eating chips, also known as “French fries” (never mind that the French have nothing to do with this….) is enjoyable! I remember as a child eating potato chips with my fingers dunking them in thick gooey mayonnaise and just wishing the plate would never empty…..FYI, I hate ketchup a my chips but Iwon’t judge you if you swing that way 😀
With my ever slowing metabolism and acute awareness for the need to make healthier food choices, it’s gladdenimg to know that I can still enjoy chips without the high risk of suffering a coronary shortly afterwards!! #Hallelujahchorus
This recipe is easy peasy; you require no special skill sets, or tools. Just a good appetite and an oven; c’est tout!
To serve 4
2 medium sized sweet potatoes (I used the orange species purely for the vibrant colour)
3 medium sized purple potatoes (you could use regular potatoes but how could I resist the purple colour?!)
2 medium sized plantains (just barely ripe – they should be a very pale yellow and still quite firm)
2 teaspoons black pepper
4 sprigs fresh rosemary
3 cloves of garlic
3 tablespoons vegetable oil (corn oil is a great choice or olive oil)
Pinch of salt
The “How To”
Pre heat your oven to 230 degrees Celcius and line a baking tray with parchment paper.
Wash your potatoes and plantains and peel them. Then carefully cut them lengthways till you have evenly sized chips from all of them. You want to ensure that all chips are approximately the same size so that they cook through evenly in the oven. Also, peel the garlic and smash the cloves on a chopping board with the flat side of your knife. Alternatively, you could halve them with their skin on and use them like that.
Pat the chips dry with a clean kitchen towel then place them on on the prepared oven tray along with the garlic. Sprinkle with black pepper, drizzle with oil and scatter the springs of rosemary on the tray. Give everything a good mix to ensure they are all coated with oil.
Pop the tray in the preheated oven for 30 – 35 minutes. Check it at the 28 minute mark. Once it has a nice golden brown exterior and the inside is cooked it’s ok to stop cooking it. Of course if you want an extra crunch you may leave it in for an extra minute but be careful not to burn it!
Season with salt, plate it up and enjoy it with your favourite sauce! As I mentioned earlier, mayonnaise is so delicious with chips but there are so many other options. Here, I served it with super spicy meatballs. You can try my meatball recipe here.
If you can’t find purple potatoes or orange sweet potatoes or you just simple are not keen on such a colourful fare. This cooking method is just as amazing with regular potatoes and even yams too! Sprinkle chopped chives on the potatoes when they are out of the oven and be transported to a gastronomy galaxy of chipsy happiness! For the yam recipe check this post.
FFF Tip of The Day
Instead of peeling your potatoes, give the skins a good scrub with a brush or sponge, rinse thoroughly and cook them in their skins. This gives an added crunch as well as higher nutritional value.