The perfect accompaniment to teriyaki mushroom burgers. Or indeed, to any other kind of burger. Or do something really radical and just eat them on their own. Easy and delicious, you’ll never buy frozen oven chips again.
Polenta-Coated Potato Chips
1 large potato per person
cooking oil
handful of polenta per person
sea salt
Preheat oven to 200ºC.
Peel the potatoes and cut into 1cm thick chips. Rinse in cold water and dry thoroughly using kitchen paper or a tea towel.
Put the chips in a large bowl or baking dish, drizzle with oil (a couple of teaspoons per potato), add the polenta and season well with sea salt.
Give everything a good mix with your hands to ensure all the chips are evenly coated, then pour them out onto a baking tray and arrange in a single layer.
Bake for around 40 minutes, turning regularly, until the chips are golden brown and crisp.
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What a great idea to use with a tomato salsa dip
Jelly