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.
Why are they healthy?
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 coconut oil contributes good fats and the garlic gives an immune boost. The apple cider vinegar is a delicious digestive stimulant too.
Hot chips can be healthy if you make them my way. Add in the salt and vinegar aioli and you have one delicious side.
- 5 medium potatoes and 1 large sweet potato (approx, washed but unpeeled)
- 1-2 tablespoons ghee or coconut oil (a mild tasting raw or refined if you'd prefer), melted if solid
- Sea salt, to taste
- 1 large clove garlic. unpeeled
- ¼ cup homemade mayonnaise, recipe here (or a good quality whole egg mayo)
- 1 tablespoon apple cider vinegar (I like Braggs brand)
Preheat your oven to 220℃.
Cut your potatoes into chips, as thick or thin as you like.
Place on a large baking tray and toss in the coconut oil or ghee until they are well coated, season well with sea salt.
Throw in the clove of garlic and bake (in a single layer if possible) until the chips are crispy and brown (approx. 30-40 minutes).
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!
Adding lemon zest to the mayonnaise instead of the apple cider vinegar is also delicious.
Check out the link to Quirky cookings egg free mayo here.
These are delicious simply sprinkled with the apple cider vinegar and sea salt.
Are hot chips a favourite in your house? What do you think of my little salt and vinegar twist?