Crispy Oven ChipsPosted: June 12, 2014
Here’s a life-altering post *she claims, modestly* in that it is for crispy, oven-baked chips. Chips, not fries (which are too thin to enjoy, in my opinion), although the term ‘wedges’ would also be permissible.
The main difference between these and other oven-baked chips is that they’re fat-free.
Not, as many another oven-baked recipe turns out, oven-baked in oil – but completely fat free.
The secret is egg-white. Add your favourite spices and flavourings to some egg-whites and whisk until frothy – although frothiness isn’t compulsory, a light whisking that just loosens the egg-white is perfectly sufficient. Toss parboiled potatoes in the mixture, lay on parchment and bake in the oven and Tadaah!
It’s that simple. No need to sigh at the prospect of having to make yet more meringues/macaroons when faced with leftover egg-whites, THIS is the new way to use them up.
Infinitely customisable, I’ve made several batches, trying different flavourings, and each one has turned out dry and crisp and fluffy inside and deliciously fat-free.
- The suggestions below are just that – suggestions only. Feel free to mix up your own combinations. If you like things spicy, add some chilli flakes, if cheese is your passion, some grated parmesan could be just the thing, caraway seeds, fennel, tarragon, cajun spices, tandoori spices, onion or garlic powder, etc.
- Now I’m also well aware that sometimes your taste-bids crave the oil/fat associated with chips, so if you have a go at the recipe below and it’s not quite doing it for you, try mixing in just 1 tablespoon of oil with the egg-white and spices, just before coating the chips. This small addition can, of course, be any oil you like – as well as all of the plain oils, infused oils would add an extra flavour dimension: garlic, herb, even truffle-oil – the possibilities are endless. Do let me know your own combinations!
Enough chat, on with the recipe!
Crisp Oven-Baked Chips
The following quantities are sufficient for 2 generous adult helpings. Scale up for larger quantities.
60ml egg-whites (2 large)
- Suggestion 1 – Herby: 2tsp mixed, dried herbs (I used ½tsp each of dried thyme, rosemary, oregano, marjoram), ¼tsp salt, ½tsp coarse-ground black pepper
- Suggestion 2 – Spicy: 2tsp mixed ground spices (½tsp each of coriander, cumin, garam masala, smoked paprika) ¼tsp salt, ½tsp coarse-ground black pepper,
- Peel the potatoes and cut them into chunky chips or wedges. They should be at least as thick as your finger, to ensure a nice contrast between crispy outsides and fluffy insides.
- Rinse the raw chips in cold water, to get rid of some of the starch and then keep them immersed in water until ready to parboil.
- Heat a pan of water. When the water is boiling, drain the raw chips from the cold water and tip them into the pan. This will cool the water down and take it off the boil.
- Bring the water back to a rolling boil and let the chips cook for a further 2 minutes. This will take about 7-8 minutes from the time you tip in the potatoes.
- Remove the chips from the water and drain in a sieve. Set aside to cool. They don’t have to be completely cold before you coat them, just not hot enough to cook the egg-white before you’ve got them coated.
- Heat the oven to 220°C, 200°C Fan.
- Line a baking sheet with non-stick baking parchment. This is important. Foil will not do, nor will greaseproof paper, as the chips will stick.
- Whisk together the egg-white and flavourings.
- Gently toss the par-boiled chips in the flavourings. Work in 2 or 3 batches, to ensure they get evenly coated and don’t break apart.
- Lay the chips onto the parchment-lined baking sheet. If there’s any egg-white left over, use a pastry brush to dab it over the chips if liked – a thicker layer makes for more crunch.
- Bake for 20 minutes.
- Remove from the oven and turn the chips over. Bake for another 10-15 minutes.
- Serve with your favourite dips, sauces and relishes.