Spiced Chips

Name: Spiced Chips
Cuisine: Iran
Ingredients: 4 tablespoons healthy oil (I do use olive oil for this, but there are many who would find this heinously wasteful, so use rape-seed oil or sunflower instead); 500 g potatoes (Maris Piper or King Edward); 3 teaspoons za’atar; ½ teaspoon chilli powder

Preparation info

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

I like the principle of non-fried chips, but shop-bought ones, in my hands, turn to a mushed disaster. So I make my own. You can of course used fried chips for this – simply mix the spices and dredge the cooked fries with them prior to serving.

Ingredients

3 teaspoons za’atar
½ teaspoon chilli powder
4

Asia
Iran
Snack
Gluten-free
Vegan
Spicy

Method

Mix the spices with the oil in a shallow bowl. Cut the potatoes into the chip shape of your choice (i.e. thick or thin), and then roll the chips in the spiced oil before scooping them out and spreading them out on a baking tray. Bake on gas mark 6 (200°C) for around 40 minutes, turning once.