I cook every day until my refrigerator and freezer bulges with soups, bread, bagels, wraps, veggie burgers, dips, salads, sauces, chutneys, jams, nut cheeses and vegetables. Then the fun begins; quick, easy meals using up everything in the refrigerator and freezer. I love leftovers.
Leftovers not only make meals easy, they add flavour and variety to basic meals. Take chips. They taste delicious baked with a pinch of salt and dried oregano. Add roasted tomato red pepper sauce (for recipe see blog post ‘Pound The Flavours of Romesco In This Roasted Tomato Red Pepper Sauce’ on 25 January 2022) to make them sing with flavour. Coming up with new combinations and iterations makes eating every meal fun and pleasurable!
Chips do not have to be heavy with oil and leaving you wishing you hadn’t succumbed! Here’s my simple way of making chips. They need to be eaten right out of the oven, hot, crisp on the outside, tender on the inside.
Baked Chips
2-3 potatoes, scrubbed, sliced lengthwise and cut in lengths (as pictured)
pinch of sea salt
generous sprinkling of dried oregano
Method
Preheat oven to 180c.
Wash potatoes thoroughly removing any impurities. Slice each potato in to 3-5 slices lengthwise. Then cut each slice in to long rectangular lengths.
Arrange chips on a pan lined with baking paper. Sprinkle with 1-2 pinches of sea salt. Dust with dried oregano.
Bake for 20 minutes. Remove the chips and turn them over. Return to oven and cook for 10-20 minutes depending on how thick your chips are. Watch to keep them from browning too much or burning.
Serve immediately and enjoy with roasted tomato red pepper sauce!