Easy Homemade Chips

Easy Homemade Chips

Easy Homemade Chips

These are wonderful with sour cream, Aioli, Avocado Dip, or as an accompaniment to Mini Burgers, Vege Burgers and any casual meal!

1kg Potatoes, preferably long straight and plump (Kestrel, Celine, Desiree, King Edward, Nadine or Swift varieties are best)
¼ cup olive oil
1 teaspoon coarse rock salt
½ clove of crushed  garlic

½ teaspoon dried oregano (optional but yummy)

Option for the non-vegetarian,  1 tablespoon chicken fat, lard or 1 rasher of finely diced bacon for extra flavour

Pre-heat oven to 210°C

Wash the potatoes well in very cold water then pat them dry with paper towel.
Peel half the potatoes and leave half with their skins on.

Cut the potatoes into thick strips or wedges and place in a freezer bag.
Pour in the oil or fat, add half the salt, the pepper and the garlic and tie off the bag securely, pressing out the air.

Massage the oil into the potatoes and leave to steep for about 15 minutes, or until you are ready to cook them.

Lay the chips on a baking tray lined with baking paper, pat away any liquid.
Bake in a hot oven until they are golden brown and crispy on the edges.

Drain on paper towel and serve with sprinkle of rock salt.