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Peel and cut the potatoes into thick chips (about 1 cm thick).
Soak the cut chips in cold water for at least 30 minutes to remove excess starch.
Pre-boil the chips in salted water for 5–7 minutes until just tender, then drain carefully.
Air-dry the chips on a clean towel or tray for 10–15 minutes until surface moisture evaporates.
Preheat your oven to 220°C (425°F).
Toss the dry chips with vegetable oil and optional spices. Spread them out on a parchment-lined baking tray without overcrowding.
Bake for 25–30 minutes, flipping halfway through, until crisp and golden brown.
Sprinkle with sea salt and serve hot!
Serving and Storage Tips:
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