FODMAP Friendly oven baked chips with herb gremolata style sauce and coconut yoghurt

In what is seemingly a past life, I would, upon stumbling out of the pub on a Saturday night, walk past a local chip shop called Lord of the Fries. Not just any chip shop, they specialise in a variety of chip boxes, all smothered generously in a variety of vegan sauces. Think vegan mayo, vegan gravy, and even vegan sour cream and sweet chilli. So good are their. chips at hangover damage control, in fact, that I’d often go back for seconds the next day. If I could manage to get myself out of bed, that is.

Despite the fact that I rarely allow nights out to escalate the way they used to, I suffer from ever-worsening hangovers. This, people tell me, is something called ageing. Something is also ever-worsening? My metabolism. Old girl can’t pack away 2 large packets of chips like she used to.

So, when I woke up feeling dusty after having THREE wines with a friend, I decided to nail down this recipe, once and for all. Partly because I’ve continually posted about it in the past couple of weeks, and partly because I really needed some chips. That is, some homemade, sinfully easy, oven baked chips with a gremolata style dipping sauce, coconut yoghurt, and fresh herbs. Because chips, but also because metabolism.

ABOUT THE CHIPS, THOUGH

The green, herby sauce is not quite a gremolata, and not quite a chimichurri, but a FODMAP friendly, super zesty herbaceous dip. It also works amazingly as a salad dressing and a fish or tofu rub. It uses basil and mint (though I daresay you could experiment with this) a piece of preserved lemon, lemon juice, olive oil, and seasoning. It takes about a minute to whip up, and brings so much vibrancy to anything it touches (including your hungover self.) Don’t skip the preserved lemon – it is responsible for bringing the sauce to a whole other level, and is a generally great FODMAP flavour enhancer.

Obviously I have this thing for potatoes: here’s a recipe for a FODMAP friendly cheesy vegan potato bake and some heaven sent salt and vinegar potatoes, if you do too.

FOR THE CHIPS:

  • 1.5kg roasting potatoes
  • Liberal olive oil
  • Sea salt flakes, to taste
  • A good 1/2 cup or more of natural coconut yoghurt. (I don’t want to be prescriptive, chip dipping sauce ratios are highly personal)

FOR THE GREMOLATA:

  • 1 bunch basil, reserving a small handful for garnish
  • 1 bunch mint, reserving a small handful for garnish
  • Juice of 1 juicy lemon
  • 1/8th piece (20g to be quite specific) of preserved lemon, roughly chopped
  • 1/3 cup good quality extra virgin olive oil
  • Sea salt and pepper, to taste

METHOD FOR THE CHIPS:

  1. Place the potatoes in a large pot and cover them with water. Turn the heat to high, and allow them to boil for around 10-15 minutes. I like to boil mine for 15-20 minutes, so they’re cooked through. I do this because when I’m hungover and in need of chips, I don’t want to wait for them. If they’re already cooked through, any colour and crunch they acquire in the oven is a mere bonus. Just a thought.
  2. Preheat the oven to 180 degrees Celsius. Cover the base of a large baking tray with olive oil. Place it into the oven to heat when your potatoes have about 10 minutes left. You might need to use two trays, depending on their size.
  3. Once the potatoes are cooked, allow them to cool and steam dry slightly before slicing into your desired wedge/chip shape.
  4. Sprinkle a good bit of sea salt into the hot olive oil, swirl it around a little, and lay your chips, one by one, onto the tray. Make sure you leave space between each chip. Overcrowding does nothing for crunch factor.
  5. Cook the chips for 30 minutes, before turning them and cooking for an additional 30. For extra crunch and colour, you might like to turn the grill on just before the end.

METHOD FOR THE GREMOLATA:

  1. While the chips are cooking, combine the basil, mint, lemon juice, preserved lemon, olive oil and seasoning in your food processor, and blitz until a sauce forms. Decant it into a glass container and allow the flavours to meld until the chips are ready.
  2. Once the chips are done, you can place them on a plate, or serve them straight off the tray (maybe don’t put it straight onto your lap though.) Top with with a generous amount of ‘gremolata,’ coconut yoghurt, and the reserved chopped herbs. Hangover be gone.

Gluten free crispy oven chips with coconut yoghurt and herb dipping sauce from www.georgeats.com

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