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Easy Recipe courtesy of the Glycemic Index Foundation Dietitian
Cut potatoes length ways into batons / thick chips. Place potatoes in warm salted water and boil for 2 minutes until still firm. Strain immediately and shake dry.
Pre-heat oven to 220°C. Arrange chips in a single layer on an oven tray lined with baking paper and coat with olive oil, toss. Bake for 20-25 minutes or until cooked golden, turning occasionally to ensure an even colour. Add fresh thyme for the last 3 minutes of cooking.
Season with cracked black pepper, salt and chilli flakes (optional) and serve. You can also serve with a harissa yogurt sauce as an optional dip.
Nutritional information (per serve)
Carbohydrates: 29.6g | Protein: 5.2g | Fat: 9.2g | Saturated Fat: 1.4g | Sodium: 128mg | Fibre: 3.1g | Sugar: 2.6g
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Easy