Any Slimming World member knows that syn free chips are a regular staple ofthe diet. When I was younger and my mum was on Slimming World, she made them; but I have to admit I wasn’t the biggest fan. I think that’s because they were just potatoes without any seasoning though.
Now that I’m doing it myself, I decided to experiment a bit with the good old classic. And quite frankly, I think I’ve got it down to an art – so I thought I’d share my recipe with you.
There are no specific measurements you need for these as it’s really down to how hungry you are and your own taste. However, you will need:
- Potatoes (1 medium/large potato makes a decent serving for one)
- Fry light
- Seasoning of your choice (I like paprika, cajun, seasalt, mixed herbs.. anything you fancy really!)
- A freezer bag (or something similar)
- A baking tray
- Tin foil
First off I preheat the oven to aroud 200° (fan), wash the potatoes and chop them into chip or wedge shapes. Then in comes my personal little trick – put them into the freezer bag with a couple of sprays of frylight and your seasoning.
Twist the top of the bag up, leaving some air in there, and then go crazy and give it a good old shake to get the seasoning evenly spread. Put some tinfoil onto your baking tray – this isn’t strictly necessary but saves on the washing up – and spray it with frylight. Then simply add your chips and spread them out on the baking tray. Another couple of sprays of frylight and into the oven they go!
After about 15 minutes, take the chips out and give them a shuffle (they might need a poke with a spatula). At this point you get a good idea of how cooked the chips are – I normally leave them in for another 10-15 minutes as Josh likes them well done, but just keep a close eye on them and get them out when they’re cooked to your level of perfection.
Tonight we had these with mini pizzas, which I’ll be posting the recipe for in the near future – so keep an eye out!