Category
Yields1 Serving
 6 Large floury potatoes, such as Maris Piper, King Edward
 2 tbsp Olive oil
 1 tsp Seasoning of your choice such as Paprika or Cajun
 Sea Salt to serve
1

Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

2

Spread the chips on a large non-stick baking tray and toss with oil and seasoning. Lie them flat in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Ingredients

 6 Large floury potatoes, such as Maris Piper, King Edward
 2 tbsp Olive oil
 1 tsp Seasoning of your choice such as Paprika or Cajun
 Sea Salt to serve

Directions

1

Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

2

Spread the chips on a large non-stick baking tray and toss with oil and seasoning. Lie them flat in a single layer – use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

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IngredientsDirections