Healthy Lemon Pepper Fries Recipe
Ingredients
- 3 medium potato, cut into chips of around 1cm width
- 1 1/2 tbs oil
- 1 1/2 tsp reduced-salt vegetable stock powder
- 1 tsp lemon zest, very finely grated
- to taste pepper
Method
- Preheat oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.
- Toss potatoes in a large bowl with the oil to get an even covering.
- Spread evenly on the baking tray, avoiding them touching as much as possible.
- Place high in the oven and cook for 25-30 minutes or until cooked through and golden.
- Toss chips in stock powder, lemon zest and pepper to get an even covering.
Variation:
Replace lemon zest with 2 large cloves of mashed, roasted garlic (add whole, unskinned cloves to baking tray while chips are cooking).
Comment:
- To avoid soggy chips, don’t cook any dishes with a high moisture content in the oven at the same time. It also helps to open the oven a few times while cooking to let out any steam that has built up.
*To make this dish gluten free, choose stock that is free from gluten
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 566 kJ | 634 kJ |
| 135 Cal | 152 Cal | |
| Protein | 3 g | 3.4 g |
| Fat, total | 7 g | 7.9 g |
| — saturated | 1.1 g | 1.3 g |
| Carbohydrate | 13.4 g | 15.1 g |
| — sugars | 2.1 g | 2.4 g |
| Sodium | 199 mg | 223 mg |
| Fibre | 2.4 g | 2.7 g |
