OVEN-BAKED FAT CHIPS WITH ROSEMARY SALT
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. These chips are so fantastic, and far healthier than the deep-fried variety. I had these in Italy and couldn't believe how tasty they were. The rosemary salt can be kept for months in a little airtight jar and has a fantastic intense flavour which is also great with chicken, pork chops, etc.
Provided by Jamie Oliver
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
- Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
- Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
- Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.
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Muhammad Afrahim
[email protected]Thanks for sharing this recipe!
Shehzad Ghauri
[email protected]I'm definitely going to try making these chips again soon.
Favour's ShortClips
[email protected]These chips are a great way to use up leftover potatoes.
Chrystal Parsons
[email protected]I think this recipe would be better if it used fresh rosemary instead of dried.
Gamer Noob
[email protected]I would have liked the recipe to include more detailed instructions on how to cut the potatoes.
WANDERA FRANCIS
[email protected]Overall, I thought these chips were just okay. They weren't bad, but they weren't anything special either.
Pauline Akinyi
[email protected]The rosemary salt was a bit overpowering for me. I think I'll try using less next time.
Mage Man
[email protected]I found that the chips didn't get as crispy as I would have liked, even after following the recipe exactly.
Kim Tannie
[email protected]These chips were a bit too oily for my taste, but the flavor was good.
Rupamchagma Sugsug
[email protected]I'm not a big fan of rosemary, but I still really enjoyed these chips. The saltiness and crunchiness were perfect.
Tony Wind
[email protected]These chips are so addictive! I can't stop snacking on them.
Alina Karki
[email protected]I was a bit skeptical about the rosemary salt, but it really worked well with the chips. I'll definitely be using that combination again.
Majorie Morta
[email protected]These chips are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.
Haitange Obadja
[email protected]I'm not usually a fan of fat chips, but these were surprisingly good. The rosemary salt really made the difference.
Igbo Danny
[email protected]I made these chips for a party and they were a huge success. Everyone loved them.
Dylan Hunter
[email protected]These chips were so good! I couldn't stop eating them.
Milon Miah
[email protected]The instructions were clear and easy to follow, and the chips turned out perfectly. I will definitely be making these again.
Christina Takarinda
[email protected]I've tried many oven-baked fat chips recipes, but this one is definitely my favorite. The rosemary salt is the perfect touch.
Emil S
[email protected]These fat chips were a hit at our family gathering! They were crispy on the outside and fluffy on the inside, and the rosemary salt added a delicious flavor.