Lemon Salted Chips

For me one of the best things about the Internet is the brilliant way that you find things you didn't even know you were looking for. That perfect T shirt that will go with your favorite jeans, the perfect gift or even better the perfect recipe. This is exactly what I stumbled on a few days ago.

There I was trying to find alternative recipes for something else and up it popped; Lemon Salted Chips.

I a massive fan of lemon and I am a massive fan of chips so what could go wrong? I had a look over the recipe and made a few quick alterations before running off to the supermarket with a flurry of excitement.

What you will need for 2:

1 Lemon
A Pile of Salt (I would recommend using your own measurements to taste, i like a lot of lemon so did less salt)
A Pinch of Rosemary
2 Potatoes
Some Olive Oil

What you will need to do:

Take you lovely lemon and zest it. Nice and simple. Then take your salt and your freshly zested lemon, and mix and bash them together with a pessel and mortar (if you don't have these then use a bowl and the end of a rolling pin). You will end up with this:

Now you have this get the rest of your bits together.

Preheat your oven to 200 degrees. Take your lovely simple potatoes and cut them into just under a centimetre slices.

Then slice your slices into just under a centimetre strips.

Once you have sliced and stripped your potatoes accordingly take a baking tray, lightly cover it with your olive oil and about a quarter of your rosemary.

Put your potatoes on the tray and shake them around a bit until they are all covered with oil. Once they are covered sprinkle over the rest of your rosemary, give 'em one more obligatory shake so they are lovely and covered.

Bang them in the oven for about ten minute or until they look like this:

If they look a little dry like mine do above give them another light layer of oil, give 'em a shimmy and whack them back in the oven for another five minutes (or until your are sure they are cooked - if they are taking a while to soften but a getting a bit dark cover over with foil. Potatoes can be tricky little monsters!)

After all the slice, stripping, shaking and shimmying your chips are ready to come out of the oven.

Take the lemony salt and sprinkle over your hot chips (I like to do this on the tray because it gives me another opportunity for a shimmy.....who doesn't love a shimmy?!)

Give a little jazz hands and you will end up with these.........:

This recipe originally calls for the chips to be fried but in the name of healthiness I opted for oven baking, but go with your flow....what ever floats your boat!


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