• Author: Sneh Roy
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: Vegan


Oven baked hand cut chips made crunchy with the addition of semolina. Use this recipe as is or substitute garlic, paprika and rosemary with 2 tablespoons of the house mix below.


  • 500g kipfler potatoes, scrubbed, rinsed and quartered lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon garlic granules (or 2 garlic cloves, minced)
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried rosemary
  • 1 1/2 teaspoons sea salt flakes
  • 1 tablespoon semolina


  1. Pre-heat oven to 180C (conventional). Line a large rimmed baking tray with baking paper.
  2. Place all ingredients in a large bowl and mix well with your hands until potatoes are thoroughly coated.
  3. Spread potatoes on the prepared baking tray in a single layer, making sure they are not crowded and touching each other.
  4. Roast in the pre-heated oven for approximately 30-40 minutes until potatoes are golden and crunchy.
  5. Serve with sour cream drizzled with sweet chilli sauce or a fresh avocado dip or salsa verde.

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