Sometimes, you just need a big, old-fashioned, chip-butty. Thick white bread (or at least 50-50!), spread with sunflower oil margarine, and hot, thick, salty, vinegary chips. Pure, classic, British, starchy, stick-to-the-ribs, comfort food.
Sometimes, you want something starchy and comforting, but slightly exotic. I like to add a bit of a twist, by spicing the chips liberally with Schwartz Garlic Italian pre-mixed spice.
(to serve 1)
- 1 Potato (approx 150g-200g)
- Sunflower Oil Spray (I use Fry-Light)
- Seasonings - salt, vinegar, pepper, etc. I used a pre-mixed Garlic Italian spice.
- Peel the potato, and cut into chips. Boil in salted water for four minutes, and drain. Pat dry with kitchen towel.
- Pre-heat the oven to gas mark 9 (240 degrees centigrade). When the potatoes have dried for ten minutes, return them to the dry pan, put the lid on, and shake it like a polaroid picture. This will improve the texture of the chips.
- Place in an oven dish sprayed with fry light, and give 'em another spritz (I generally use seven or eight spritzes total). If you're using extra spices, spice liberally at this point.
- Bake for 20-25 minutes, shaking them up every so often so they cook evenly.
I find that, with the Garlic Italian spiced chips, a tablespoon of french dressing makes a great dip.
According to MFPs recipe calculator, this comes out to about 160 calories, with 35g of carbs, 4g of protein, 1g of fat, and 2g of sugar. This will vary depending on the size of the potato. Those figures are based on about 170g of potato, with 8 sprays of oil. For contrast, a similar portion of deep-fried chips would be over 400 calories, according to this source.