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Easy-peasy Rosemary thick cut Chips

Everybody loves chips but they're not the healthiest of treats! However these Rosemary thick cut Chips are one of my favourites! They're delicious to have on their own with some spicy Sriracha, to accompany some other roasted veggies or a vegan bean chilli! Big bit of advice from me is to not be scared of off-coloured, slightly soft or sprouting white potatoes they roast just as well as a freshly bought potatoes plus it saves wasting them!

Preheat 2 tbspn of Coconut Oil in a baking tray in the oven for 5 minutes at 180c Gas Mark 5

Roughly chop 1 Potato into chip-like batons

Remove baking tray from oven and add the chips, sprinkles with 1 tspn of dried Rosesamay and a little Salt & Pepper and place back in the oven to bake

Check on chips after 10 minutes, give them a shake and wack up the heat to 200c Gas Mark 6 for about 15/20 minutes longer

They now should be ready!

P.s make sure you use Coconut Oil it makes super crispy chips with a fluffy centre! YUMMMMM!

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