Peel and then cut potatoes length ways into batons / chips. Place potatoes in warm salted water and boil for 2 minutes until still firm. Strain immediately and shake dry.
Pre-heat oven to 180°C. Arrange chips in a single layer on an oven tray lined with baking paper and coat with olive oil. Bake for 10 minutes or until cooked, turning occasionally to ensure an even colour. Add fresh thyme for the last 3 minutes of cooking.
Season with sea salt and chilli flakes and serve.
Depending on your cooking method and technique the level of GI may vary.