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Crunchy oven chips with coconut yoghurt and FODMAP friendly gremolata

Gluten free, vegan, FODMAP friendly 
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients
  

FOR THE CHIPS:

  • 1.5 kg 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
  • 1/8 th 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

Instructions
 

METHOD FOR THE CHIPS:

  • 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.
  • 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.
  • Once the potatoes are cooked, allow them to cool and steam dry slightly before slicing into your desired wedge/chip shape.
  • 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.
  • 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:

  • 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.
  • 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.
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