Today’s recipe is a simple one, but a goodie – it’s my take on hot chips with a little twist. It is one of my kids favourite treats and I often cook up a batch for a snack on the weekend or to accompany the main meal mid week.
I like to use a mix of potatoes and sweet potatoes for my chips (sometimes I sneak in parsnips too). Potatoes are a great source of fibre and also contain more potassium than bananas. The ghee/coconut oil contributes good fats and the garlic gives an immune boost. The apple cider vinegar is a delicious digestive stimulant too.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
- 5 potato/s (approx.) washed but unpeeled
- 1 sweet potato/s (large) washed but unpeeled
- 2 tbsp ghee, lard or coconut oil -melted if solid (I think ghee makes the crunchiest chips)
- 1 tbsp sea salt -to taste
- 1 clove/s garlic -unpeeled
- ¼ cup whole egg mayonnaise -homemade recipe link below (or a good quality whole egg mayo)
- 1 tbsp apple cider vinegar (I like Braggs brand)
For the hot chips
- Preheat your oven to 220℃/430℉ (fan-forced). Heat a large tray with the ghee, lard or coconut oil until the fat is piping hot.
- Cut your potatoes into chips, as thick or thin as you like.
- Place onto the baking tray and toss in the hot fat until they are well coated, season well with sea salt. Add the clove of garlic.
- Arrange in a single layer if possible (this helps to achieve the perfect crispy chip).
- Cook until the chips are crispy and brown (approx. 30-40 minutes).
- Remove the clove of garlic after about 20 minutes (or once it's softened).
Salt and vinegar Aioli
- To make the aioli; Push the flesh from the cooked garlic clove into the mayonnaise. Add the apple cider vinegar and a little sea salt and mix until well combined.
- Immediately, with the salt and vinegar aioli!