Chips are one of life’s undeniable pleasures. I’m well aware that it’s the time of year that calorie counting goes out of the window, and embracing the fact that you’ll gain a few extra pounds is par for the course, but what I’m about to tell you will allow you to stock up a few extra calories to redistribute elsewhere.
A few weeks back, I was sent some olive oil to try from Candiasoil, a company that produces luxury olive oil in Crete, and I couldn’t think of a better way to try out their products than making my homemade chips. And before you think I’ve gone crazy and used some fantastic olives oil in the deep fat fryer, these chips are baked, not fried, but still taste deliciously crunchy. Pop a homemade burger on the side and you’d be hard pressed to know the difference.
Oregano and olive oil chips
- 6 large potatoes
- 2 tbs olive oil
- 1 tbs of dried oregano
- 6 cloves of garlic
- Salt and pepper
- Heat the oven to 200c. Wash the potatoes thoroughly and chop into chip-sized pieces.
- Put your potatoes into a roasting tin and cover with the olive oil and herbs. Shake thoroughly to make sure all the chips get covered in the oil and then season with salt and pepper. Throw in the garlic cloves with their skins on
- Cook for 45 minutes in total. Within the cooking time, take the chips out twice and give them a good shake. Remove the garlic cloves and serve.
These chips are really tasty without being anywhere near as sinful as the fried variety. And Candiasoil olive oil is delicious. Both of the varieties we tried were made from Koroneiki olives, with the Peza variety being more fruity, and the Viannos olive oil having more peppery notes. Both oils are versatile and I use them regularly in cooking and dressings. If you’d like to give it a try, both these varieties of Candiasoil are available in Tesco.0 likes