Crunchy Roast Potato Chips
If you’re looking for the perfect crunchy roast potato chips you are in the right place. All you need is a bunch of potatoes, oil, salt and your oven.
A quick dinner kind of recipe. Or a quick lunch, maybe a quick dinner and then leftovers for lunch.
I’m all for the leftovers.
These are a delicious quick dinner style of quick and crunchy roast potatoes. The type of comforting (but sneakily still real food) Monday night food I love to make. A quick set and forget recipe for the nights when you just can’t be bothered and the pantry is looking bare.
It’s a chop, season, mix and roast kind of thing and before we get into it, why can’t the best meals be simple? I think they should be and especially on a Monday night, are you with me? Pop these in the oven and get on with whatever else needs doing… maybe a relaxing bath? You’ll end up with a crispy crunchy outside and a soft fluffy inside.
This recipe works well with potatoes or sweet potatoes. I know there’s a lot of hype about potatoes being ‘bad’ for you – but I prefer not to subscribe to that. Especially if you made these instead of going to your local takeaway and buying a bucket of hot chips, you’re already miles ahead. It’s all in the little steps.
“Everything in moderation, including moderation.”
- 2 large potatoes peeled
- 2 tbsp oil or ghee
- Optional: 1/2 - 1 tbsp corn flour
- Preheat oven to 200 degrees C (you can crank it to 220 degrees for extra crispyness).
- Chop potatoes into ‘chip’ or ‘wedge shapes’.
- Coat potatoes with oil, sprinkle over corn flour and mix to coat.
- Arrange on baking tray in a single layer.
- Bake in oven for 25 minutes, until crispy and crunchy.