Crunchy Oven Baked Potato Chips

I am doing something today that I haven’t done in over 11 years of food blogging. I am blogging spur of the moment because I posted a picture of  good old hand cut potato chips on Instagram and all of you went nuts. Never did I expect to receive so many emails and messages asking me what was in my house mix. Great work guys, it is because of those requests that I decided to put up this recipe on the blog. I have made it a million times and never thought of putting it up only because it is so commonplace in my kitchen. Pictures were taken on my phone for this post. I want to do this impromptu blogging thing more often.

So the house mix huh? It is a mix I make once in a couple of months with dried pantry spices. It is used to season my root veggies before they go for a good old roast in the oven. I love how simple and full of flavour it is. You will find the recipe for the house mix further down. I usually make enough to last 10-12 roasts and use about 1-2 tablespoons of the mix each time I roast veggies. It also renders well to chicken and tofu before chucking it on the barbecue.

I use kipfler potatoes for this recipe. Their long shape and texture is great for oven roasting. I just scrub them clean with an eco cloth and then quarter them lengthwise, skin on. On Thursdays, I buy a pack from the farm stall which ensures that these more-ish chips get made once every week, most certainly for afternoon snack on Wednesdays. The semolina tossed through the potatoes adds a lovely crunch and texture to the chips when they are hot out of the oven. Hope you enjoy this staple from my kitchen and if you make it and love it, please rate it below and don’t forget to tag me on Instagram when you share a picture of these chips! Bon Appetit! x