Spiced Oven Baked Chips with Chili Mayo
Today, I have brought a simple recipe to your attention. These oven baked chips are great to have as a side with a burger, salad, wrap etc. And since they are baked instead of fried, they are a healthier option.
You definitely don’t wan’t to make a recipe like this complex. However, you do want to take a few extra steps just to give them a bit more love and care. This is what takes a good chip, to a great chip. The 2 most important things for me when it comes to oven baked chips are to pat them dry before cooking them. This prevents you from ending up with a soft/soggy chip. Also, only use enough oil to lightly coat the chips. A light coating allows the chip to color and go crisp in the oven much more easily.
I prefer not to use olive oil with this recipe. In fact, over time you may realize that I have a fetish for grape-seed oil. It is perfect for just about anything, especially if you wan’t a healthy alternative. And if you need an oil that is lighter in flavor or an oil/fat that doesn’t burn as easily, I highly recommend this one. And you will see how good it is for making homemade mayonnaise.
Now I have to mention a few homies of mine that gave me inspiration for this dish. On the 6th of April it was my birthday, and when I rocked up to class I noticed a lovely message on my desk saying “happy birthday bitch”. And beneath the message were those super cool little deep frying baskets you can see in the pictures of this post. So kudos to Claire and Paige, thank you guys for the awesome gift. And kudos to Cale for baking the most mouthgasmic banana bread of all time. And shout-out to the whole class for the good vibes and the awesome birthday hugs. Anyway, enough of my birthday tangent, let’s move on to the recipe.
Thank you guys so much for the time you spent on this post, hope you all enjoy the recipe. Keep in touch because I have the sexiest scrambled eggs for mothers day coming your way very soon.
- 1 egg
- 1 teaspoon of Dijon mustard
- 150mls of grape-seed oil
- 40mls of fresh lemon juice
- 3 tablespoons of hot sauce
- Salt and pepper
- 750g of potatoes washed (not peeled)
- 3 tablespoons of grape-seed oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- A pinch of cumin
- A pinch of nutmeg
- 1 tablespoon of dried thyme
- Salt and pepper for seasoning
- Separate the yolk and the white of the egg, then place the yolk in a large bowl. (You can discard the egg white or keep it for meringues, bread and pastry glazing or you can make a lovely cake frosting with it).
- Add your Dijon mustard to the bowl, then whisk into the egg yolk.
- Start adding your grape-seed oil a LITTLE bit at a time whisking through on each occasion. Be patient and do not add too much oil in one go, or else your mayonnaise will split. Keep the cycle going until all of the oil is incorporated.
- Next, add your hot sauce and lemon juice and stir through. Season to taste with salt and pepper. Transfer to a container and cover with a lid, then store in the fridge until needed.
- Pre-heat the oven at 190 degrees Celsius.
- Cut the potatoes into fairly thin chip shapes, but not too thin otherwise the potato can burn easily in the oven.
- Once you have cut all of your potatoes, spend 1-2 minutes patting them dry with kitchen paper.
- Put your chips in a colander, then place the colander in a large bowl. Add your grape-seed oil, smoked paprika, garlic powder, cumin, nutmeg, dried thyme and a good pinch of salt and pepper. Then mix it all together, ensuring that all of those chips are evenly coated in the herbs and spices.
- Transfer the chips to a large tray lined with baking paper. Ensure that all of your chips are spread out and aren't touching each other, or else they will steam in the oven rather than bake.
- Place in the oven more toward the top area and bake for 40-45 minutes. Turn the chips over half way through the cooking process.
- If you feel that your chips are not crispy enough, keep baking them for another 5-10 minutes, but keep an eye on them.
- Transfer your chips on some baking paper to drain, then serve with the chili mayo.
Love you guys!
I also have a recipe for sweet potato wedges, feel free to check it out.