Ginger-garlic-coriander chips
Oven-baked chips with ginger, garlic, coriander, and lime
Servings: 4
Calories: 475kcal
Ingredients
- 1 kg potatoes, skin on, scrubbed clean
- 2 tbsp olive oil
- 1 tsp fine sea salt
- freshly ground black pepper
- 50 grams garlic, peeled
- 50 gams fresh ginger, peeled and roughly chopped
- 20 grams picked fresh coriander leaves
- flaked sea salt
- 1 lime, halved
- 100 grams olive oil
Instructions
- Preheat oven to 220 C/ 200 C (fan)
- Line large baking tray with parchment paper. You may need two depending on size.
- Do not peel the potatoes. Cut into chips about 1cm thick and 7cm long
- Toss the chips with oil. salt and plenty of black pepper and spread out on the tray.
- Bake for 25 minutes in the middle of the oven.
- While chips are baking, make the garlic-ginger paste.Place garlic and ginger in food processor with 100g olive oil and 1 tbsp of flaked sea salt flakes. Pulse until very finely chopped. Store the extra paste in a clean jar in fridge.
- Remove chips and add 2 tbsp of the garlic-ginger mix to the chips. Use the parchment paper to gently mix the paste into the chips so that you don't crush the chips.
- Return chips to the oven and bake for a further 10 minutes. Turn a few times to colour evenly. Remove when golden brown and crisp.
- Sprinkle with flaked sea salt and squeeze over some lime.
Nutrition
Calories: 475kcal | Carbohydrates: 44g | Protein: 5g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Sodium: 597mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 31mg | Iron: 2mg