Serves: 4
Preparation time: 20 minutes
Cooking time: 40-45 minutes

Ingredients:
500 g large, waxy potatoes
3 tablespoons sunflower oil
Sea salt to taste

Method:
Preheat the oven to 220 degrees C. Scrub the potatoes and pat dry but do not peel. Cut them lengthways into thick chips. Put the chips in a bowl and toss by hand with the oil and sea salt. Spread the chips on two baking trays and bake for 40-45 minutes, turning them three or four times. Swap over the baking trays halfway through cooking for even browning. Remove the chips from the oven, then drain them on kitchen paper towels to remove any surplus oil before serving.

Note: Lightly sprinkling thick-cut potatoes with oil and salt before cooking them in the oven produces chips that not only taste great but are healthier too.

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