Oven-baked potato chips with olive oil
Ingredients
For
4
personnes
- 6 to 8 large potatoes (such as the Bintje variety, for example)
- 1 to 2 tablespoons of olive oil from Nîmes PDO
- Salt, pepper
- 1 teaspoon of Espelette chilli PDO (optional)
Tip
If you don’t have a freezer bag to make your oven-baked chips with olive oil, simply use a mixing bowl and toss everything together with your hands – the important thing is that the oil is evenly distributed over the potatoes.
Instructions
- Preheat your oven to 200°C.
- Peel the potatoes, then cut them into thick chips. Rinse and dry them thoroughly.
- Next, place them in a freezer bag with the salt, pepper and Espelette chilli. Then seal the bag securely and give it a good shake. Next, add the Nîmes olive oil PDO and mix everything together to coat the chips thoroughly.
- Place them on a baking tray and bake for 15 to 20 minutes, turning the chips gently 2 or 3 times so that they brown evenly.
- You can serve it with homemade ketchup or olive oil mayonnaise.
Tip
If you don’t have a freezer bag to make your oven-baked chips with olive oil, simply use a mixing bowl and toss everything together with your hands – the important thing is that the oil is evenly distributed over the potatoes.
We recommend...
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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