Wednesday, January 28, 2009

Oven-baked chips with chilli and thyme

As you shuffle your letters, get stuck into these low-fat hot chips. The clever coat of flavoured salt makes them the last word in finger food.

Preparation Time 15 minutes
Cooking Time 20 minutes

Ingredients (serves 6)
* 11/2 tbs chopped fresh thyme
* 1-2 tsp dried chilli flakes
* 1 tsp cracked black pepper
* 2 tsp sea salt flakes
* Olive oil, to grease
* 4 (about 1.3kg) large coliban potatoes, peeled, thickly sliced lengthways, cut into 1.5cm-thick batons
* 2 tbs olive oil, extra

1. Place the thyme, chilli, pepper and half the salt in a mortar and gently pound with a pestle until coarsely crushed. Stir in the remaining salt.
2. Preheat oven to 250°C. Brush 2 baking trays with oil to grease. Line with non-stick baking paper.
3. Place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Drain. Transfer to a large bowl. Add the oil and half the salt mixture, and toss to coat.
4. Arrange the potato, in a single layer, on the prepared trays. Bake, swapping trays halfway through cooking, for 15 minutes or until golden. Serve with remaining salt mixture.

Notes & tips
* Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container. Continue from step 2, 30 minutes before serving.

Australian Good Taste - Page 64
Recipe by Cynthia Black


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