CHIPS.

 

Soooo chips.  As a child, it was all about chips. At a restaurant, I would always have chips. I was that annoying child at a very reputable restaurant…getting just a plate of chips.

Now I have to admit now, that these were not for me. These were for my dad.  My overdosing on chips as a child has meant that I don’t really eat them these days (it’s the same with crisps and juice). I also see little point in having white potato, when you could have sweet potato, whose complex carbohydrates are much more preferable. But my dad doesn’t like sweet potato.

But of course I had a try of these potatoes, as I do with all my dad’s veggie friendly accompaniments, and they were delish.ous.

 

What I love the most about them is that they’re just SO  FRICKEN EASY.

Ingredients-serves 2

-4 large king edward potatoes, around 600g

-2 tbsp oil

-1 tsp salt

-1 tsp dried oregano

Method

-Pre heat oven to gas mark 7, 220 c.

-Chop your potatoes in to chip shapes. This involves chopping potatoes in half lengthways, and then halving each half. And then chopping each sigment into thirds. If that doesn’t make sense, just use your initiative.

-Place potatoes on a baking dish, pour over oil, salt and oregano and stir together thoroughly to make sure all potatoes are covered.

-Place in the oven, for about 50 minutes, or until the potatoes are brown on the outside, and when you poke a fork through a chip it is soft.

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Filed under Store Cupboard, Vegan, Vegetarian

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