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Chunky Herb Chips
Recipes for Home and Restaurant
by Nadine Lloyd
Ingredients:
(Serves 4-6)
4 tablespoons grape-seed oil
6-8 large potatoes – cut into chunky chips
Fresh rosemary – chopped
Fresh thyme – chopped
Salt and cracked black pepper – to taste
Method:
Preheat the oven to 180°C (356°F).
Par-boil the potato chips for 5 minutes.
Coat the chips in the oil, then bake in the oven for 25-35 minutes, or until golden brown.
Remove the chips from oven and sprinkle with fresh rosemary, thyme, salt, and pepper.
Serve immediatly.
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