Recipe: Syn Free Chips

12 July 2012

I love this recipe so much that I knew it would be rude not to share it with you. For everyone who thinks you can't eat carbs or chips on a diet, think again, cos with this recipe, you can indulge to your little hearts content and not feel at all guilty. For anyone on Slimming World or who understands the concept, these chips are completely 'Syn Free' for anyone on the green or extra easy plan. These will score you extra family points when trying to impress people, as well as scoring extra yummy tummy points because they're go guilt free.



What you need:
Cooking potatoes (as many as you like depending on how many people you're feeding, or of course, how indulgent you're feeling)
Sea salt
Malt vinegar
Fry Light Spray


Preheat the oven to 240 degrees/gas mark 9. Peel your potatoes and get rid of any blemishes. Chop them into 1cm thick chips - this can vary depending on how you want your chips to be, what size etc.


Bring a large saucepan to the boil, full of salt water (this helps for taste!). Add your little chippies to the pan and keep them on the boil for 4 minutes. When the time is up, drain them and leave them for about 10 minutes to dry a little.


After the 10 minutes drying time, put the chips back in the saucepan. It's time to shake the chips up a little to rough them up and give them a little bit of fluffy texture and individuality. I find that turning the saucepan lid upside down so the handle is on the inside of the pan helps to create this texture. Make sure you do a little dance whilst shaking the chips.


Spray a baking tray with one of the best ever ingredients, Fry Light spray (only 1 calorie per spray.) Spread the chips out on the tray, and give them a spray with the Fry Light so they're covered. This is where you can be a little creative with taste. I like to add some sea salt before cooking so the salt is really cemented into the chips for proper seaside chip flavour. Of course, you could add some piri piri salt, chilli or black pepper to your chips as well. Whack the chips in the oven for around 20-25 minutes, turning occasionally so they all get lovely and golden.


Drain the chips on absorbant kitchen paper (Muppet kitchen towel, obviously) and then serve with salt and vinegar, or any way you like your chips to be served. Remember for slimmers that adding mayo for example will obviously bump up the cal intake. For top brownie points, make up DIY chip cones in old newspaper and serve at parties.

-Tamsin xxx

13 comments:

  1. We miss out the boiling step - that's what my mam always does for roast potatoes and I never thought it added anything. We whack a tonne of paprika spice over the wedges before the lob them into the oven too.

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    Replies
    1. I find boiling in salt water helps the flavour.

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  2. cooking them in stock adds a nicew flavour too. i add cajun spices sometime too thats nice. I love these chips, i will never have chips any other way again. love slimming world, I hope to get to target tonight, if i do that 2st 5lb

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  3. OOOOH amazing, I've never done chips this way (I deep fry!) will definitely try this out, thanks for sharing!
    dimplesdiaries
    x

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  4. Thank you for this ! I am going to try this asap!
    www.justjoannablog.blogspot.co.uk

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  5. You can't beat home made chips! Sweet potatoe chips are really nice too! Xo

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