• 8 large Sebago potatoes

• 2-3 tablespoons grape-seed oil

• Flaky sea salt to season & garnish

• Fine black pepper to season

• Spicy Herb Seasoning

Method:

Wash, peel, and evenly cut the potatoes into medium-sized batons.

Place the potatoes into a large deep saucepan and cover with cold water.

Bring to the boil, then cook the potatoes for 6-8 minutes, or until they are soft and tender. 

Carefully drain off the water.

Evenly layer the potato chips on a wire rack lined with paper towel.

Cover with a tea towel and refrigerate for 18-25 minutes to cool and dry. 

Preheat the oven to 180°C (356°F) 

Line two baking trays with baking paper and set aside.

Generously coat the cooled potato chips in the grape-seed oil.

Season with salt and pepper. 

Evenly layer the oiled and seasoned chips onto the lined trays. 

Bake for 18-25 minutes, or until the chips are lightly golden brown and slightly crispy.

Carefully toss chips through chip seasoning. 

Serve hot.

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