Crispy roasted chips are pretty hard to beat, however, combine these extra crispy chips with Lupi Extra Virgin Olive Oil and Parmesan cheese, and you will have a complete winner!
PREP TIME 2 hours
SERVINGS 3-4
RECIPE INSTRUCTIONS
Cut the potatoes into chip style pieces. In a large pot, add the 3 cups of cold water, cornflour, chicken stock and stir to combine. Add the potatoes. Make sure the water just covers the cut potatoes, and if not, increase the amount of water, cornflour and chicken stock as required. Bring the potatoes to the boil and then reduce the heat to a simmer. Cook for 5-6 minutes and then let the potatoes cool in the mixture.
Heat the oven to 200°C fan forced. Carefully place each potato chip on an oven tray making sure not to ‘shake’ too much of the mixture off. Once the oven has heated to temperature, put the tray with the potatoes in the centre of the oven. Cook until just starting to turn golden on the outside edges.
Reduce the heat to 180°C. Push the potatoes close to each other on the tray. Mix the olive oil and parmesan cheese together and sprinkle over the potatoes. Cook for a further 10-15 minutes until the cheese has melted over the potatoes.
Serve hot.
