Oil free chips - all the crispy deliciousness, none of the crap.
4 large Maris piper potatoes (use more if your spuds are small)
1 tbsp Tamari
Optional (but helps to make the chips lovely and crisp) 1 tbsp Cornflour or 1 1/2 tbsp fine polenta
Seasoning of your choice:
Go classic with a sprinkle of salt then lashings of vinegar after baking for chip shop style deliciousness.
Or why not mix it up with adding Italian seasoning, peri peri or Mexican spices before baking.
Preheat oven to 200°c
Cut the potatoes into even chips then add to a large pan of salted boiling water. Par boil for 5-10 minutes then drain. (No more than 5 minutes if you've cut them into thin fries or up to 10 mins for chunky chips).
Add a good glug of tamari and mix through so the chips are fully coated. Sprinkle with cornflour or polenta and seasonings of your choice and mix until they are evenly coated.
Spread the chips out so they are in one even layer on a baking tray lined with greaseproof paper, pop into the oven and bake for about 10 minutes, give them a little shake/turn oven then bake for another 15 minutes or until they reach your desired crispness.
N.B You can also follow the recipe to make sweet potato fries just be sure to par boil them for no more than 5 minutes.