Hot Chips. Who doesn’t like them? I think most of us find it difficult to resist potato chips. But all too often they are cooked in nasty damaged oils making them little sticks of junk. Here’s a super delicious oven baked version using healthy fats for you to try.
Now this post is supposed to be about making potato chips, and not about elimination diets but I need to stress a really important point in keeping with the fact that I’m the one who is always carrying on about listening to your body and finding out what works for you.
Potatoes (not sweet potatoes) are a member of the solanaceae family. That is, they are part of the nightshade family and related to deadly nightshade. So too are tomatoes, eggplant (aubergine), all of the capsicum/bell-pepper/chilli family including paprika and cayenne spices, and goji berries too. Some people don’t tolerate these foods well because of substances that this plant family contain. The toxins we are talking about here are mainly in the leaves but also found in less concentrated amounts in the fruits and tubers. You need to know if you or folks you feed fit into this category before we get too carried away with the excitement of being able to eat chips guilt free. A common reaction to the solanaceae family is arthritic type pain but you can have other reactions such as morning muscle pain, GERD (Heart burn) and insomnia.
There is a fairly well respected school of thought that suggests that even if you don’t think you are sensitive to foods from this family, you should at least moderate your consumption to prevent issues with arthritis later in life. Don’t eat them everyday. Don’t eat them at every meal which is very easy to do. Consider that paprika is a member of this family too (it’s a type of pepper) and is used as a spice in many foods.
And don’t disregard the fact that potatoes contain loads of starchy carbs which turn to sugar very quickly in your system. Yet another reason to include some healthy fats when you do eat them – to slow down the conversion of starch to glucose and the blood sugar spike that follows. And another reason to eat them in small amounts.
If you prefer to avoid potatoes, there is another option. A much lower carbohydrate version uses sweet potatoes. They are really good too, not related to the solanaceae family and contain loads of fabulous nutrients not found in your standard white potato. Some people actually prefer them to the white potato variety. I like sweet potato especially with lots of good quality Himalayan salt giving them a sweet salty flavour.
This recipe involves cooking oven cooking your potatoes in duck fat. Duck fat is a wonderful fat for a couple of reasons. One is that it makes potatoes taste out of this world and the other is that it contains Vitamin K2. Vitamin K2 is an incredibly underrated and important vitamin which is vital to our general health. It has many functions and has been shown in studies to suppress the effects of the toxins in the solanaceae family. Grass fed butter and grass fed ghee also contain K2 so use this freely in your mashed potatoes (yes Masterchef was right!) and the ghee also works well in the oven on the chips if you prefer it to duck fat. You must use salt (I mean I think they need salt!).
- Potatoes/Sweet Potatoes – As many as you think you’ll need.
- Duck Fat – or Grass fed ghee
- Himalayan Salt
- Heat oven to about 200 degrees Celsius and put your tray in the oven. Then put a heaped dessertspoon or two of Duck fat in a heat proof bowl big enough to hold the chipped potatoes
- Put bowl and duck fat in oven to melt while you cut up potatoes – You now have a tray and a bowl that contains duck fat in the oven heating as you cut the chips
Peel and cut up your potatoes. (If they are organic, you don’t have to peel them although I usually do). I like them thinnish as they get lovely and crispy but you cut them the way you like. They are also nice when cubed.
THE MOST IMPORTANT STEP……..DRY THE CHIPS OFF with a clean tea towel – the moisture affects how crisp they will be.
Once well coated in the fat, spread on the tray that was heating in the oven – they should sizzle – this is good. Put tray in oven.
Take out at about 15 minutes and toss. I use a scraper to scrape them off the tray as they do tend to stick a little and the scraper stops them from breaking up too much (although a few broken edges makes for more crispy bits). Once tossed, cook another 15 minutes or so until done to your liking.
You can do the same with sweet potato chips but they take about 20 minutes and can brown quickly so watch them. I often make both types together and put the sweet potato in the oven after the potatoes have been cooking for 10 minutes .
And here’s a special bonus for you – Over and over by Hot Chip – cool song by super cool band!
Let me know what you think in the comments below. I’m keen to hear how much everyone thinks you are the best cook in the world!