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How to make healthy oven chips

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Store-bought oven chips may be convenient, but their flavour pales in comparison to their homemade counterpart. In this recipe, fresh potatoes are parboiled, then tossed with oil and baked to crispy perfection. Leaving the skins on makes them extra tasty as well as boosting the fibre content.
What you'll need: 
450g (1 lb) floury potatoes, eg. Maris Piper, Kind Edward
1 tablespoon coconut oil, olive oil or groundnut oil
Salt, pepper and/or other seasonings to taste
Knife
Saucepan
Baking tray
1: 
Preheat oven to 200C/400F/Gas 6. Measure oil onto baking tray and place in oven as it preheats.
2: 
Put about 50mm (2") of water into a saucepan, cover, and bring to the boil.
3: 
Meanwhile, scrub potatoes well, but do not peel. Using a sharp knife, cut into chip-sized pieces, approximately 12mm (1/2") thick.
4: 
When water is boiling, add potatoes. Cover and return to the boil, then lower heat and simmer for one minute. Off the heat and drain the potatoes.
5: 
Remove the hot tray from the oven and tip the potatoes onto it. Take care as the oil may splatter slightly. Gently toss the potatoes to evenly coat with oil, and spread them in a single layer. Season to taste.
6: 
Bake for 15 minutes, then rotate tray and bake for another 15 minutes. Remove tray from oven and flip chips over, then return to oven and continue to bake for another 10-15 minutes, until chips are lightly browned and crispy.
Conclusion: 
Makes two generous servings.
Tips: 
Coconut oil makes the crispest chips, but olive or groundnut oil also work well.
Coconut oil is solid at room temperature. It may be easier to measure it by weight; one tablespoon oil is 14g (1/2 oz).
If potatoes are freshly dug, they will not need to be simmered for one minute. Instead, drain them as soon as they have returned to the boil.
Warnings: 
Take care when adding potatoes to the hot oil on the baking tray, as it may splatter.

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