Recipe adapted from taste.com.au

Traditional chips with lemon and thyme salt

Medium Difficulty


prep time


cook time


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For a gourmet touch, toss these golden baked potato chips in lemon and thyme salt.

7 Ingredients

4 Method Steps

    Step 1
    Place the potato on a large plate lined with paper towel. Stand for 10 mins to remove excess moisture.
    Step 2
    Line a baking tray with paper towel. Heat the oil to 180C in a wok or large deep frying pan over medium-high heat (when the oil is ready a cube of bread turns golden in 15 secs). Cook the potato, in 4 batches, for 5 mins or until potato rises to the surface and turns opaque. Use a slotted spoon to transfer potato to the prepared tray. Set aside for 15 mins to cool.
    Step 3
    Meanwhile, combine the lemon pepper seasoning, salt, lemon rind and thyme in a small bowl.
    Step 4
    Reheat the oil to 180C in the same wok or frying pan over medium-high heat. Cook the potato, in 2 batches, for 5 mins or until golden. Transfer to a plate lined with paper towel. Transfer to a serving bowl. Add the thyme mixture. Toss to coat. Serve the chips with aioli.

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