The words ‘chips’ and ‘guilt-free’ aren’t often seen together in the same sentence but we have the best recipes that offers the satisfying crunch of a chip without the shame experienced after scoffing an entire bag of oily, salty, shop-bought versions. Try these and you’ll never go back to multi-packs.
Oven-baked potato chips
All of the carb, none of the shame.
- 1kg potatoes (King Edwards work well), scrubbed.
- Olive oil
- Finely chopped herbs such as thyme, oregano or rosemary (optional)
- Preheat the oven to 180°C/ gas mark 4
- Slice the potatoes as finely as you can (a mandolin slicer is a great help here).
- Soak the potato slices in lightly salted water for 1 hour, then pat dry with kitchen paper.
- Place the potato slices on a baking tray, drizzle with olive oil and toss so that they are all evenly coated. If you like, you could add some finely chopped herbs of your choice too.
- Bake in the oven for 30 minutes, turning once halfway through the cooking time.
- Season with a little salt and leave to cool.
Sound weird, look weird, taste delicious.
- 4 large kale leaves
- Olive oil spray
- Preheat the oven to 180°C/ gas mark 4.
- Wash kale and cut into 2-inch pieces (cutting them into equal sizes will ensure that they cook at the same rate)
- Spray a baking tray and then the kale with olive oil, place the kale in a single layer on the tray and lightly sprinkle with salt.
- Bake in the oven for 15 minutes, turning the kale pieces halfway through the cooking time. You’ll know when they’re done as they will be crispy with golden edges.
- Leave to cool.
Wholesome chips perfect with low-fat dips.
- 4 pita breads (preferably wholemeal to up the health factor), cut into 6 wedges
- 2tbsp olive oil
- 2 large garlic cloves, crushed
- 1/2tsp dried oregano
- 1/2tsp dried basil
- Preheat oven to 200°C/ gas mark 6
- Mix the garlic, oregano and basil into the olive oil and season to taste.
- Use a pastry brush to brush the wedges with the oil.
- Place the wedges onto a baking tray and bake in the oven for 5 minutes, or until the edges begin to turn golden.
- Take the wedges out of the oven and leave to cool, allowing the pita to crisp up.