No Fry Oven Chips Recipes
NO-FRY TORTILLA CHIPS
Another Chet's Recipe - low-fat, low-sodium alternative to corn chips. I would suggest dipping in salsa or guacamole!! Yummy!
Provided by QueenQT26
Categories Lunch/Snacks
Time 20m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 2
Steps:
- Immerse tortillas one at a time in water. Let drain briefly, then lay flat.
- If desired, sprinkle tops lightly with salt.
- Cut each tortilla into 6 to 8 wedges.
- Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap.
- Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas.
- (Store in an airtight bag until ready to serve.).
Nutrition Facts : Calories 124.6, Fat 1.6, SaturatedFat 0.3, Sodium 25.7, Carbohydrate 25.5, Fiber 3.6, Sugar 0.5, Protein 3.3
BEST EVER OVEN CHIPS
Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts
Provided by Barney Desmazery
Categories Side dish, Snack, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
- Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
- Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.
Nutrition Facts : Calories 409 calories, Fat 19 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
OVEN CHIPS
This easy alternative to deep fried chips tastes just as good and is easier to cook. You can substitute any seasonings you like for the herbs and sea salt. Adapted from Alex Barker's cookbook "Potato - a celebration of the world's most versatile vegetable".
Provided by NotQuiteVegetarian
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to highest temperature, generally 240 degrees Celsius.
- Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
- Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
- Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
- When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
- Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
- They will be ready when they are golden brown, crisp and lightly puffy.
- Remove from oven and serve with a dollop of mayonnaise.
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