HEALTHY BAKED CHIPS RECIPES
BAKED POLENTA CHIPS RECIPE | JAMIE MAGAZINE POLENTA RECIPES
This is great served alongside a couple of other small plates for people to dip into.
Total Time 50 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano.
- Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
- For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl.
- Preheat oven to 220ºC/425ºF/gas 7.
- Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
- Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side.
Nutrition Facts : Calories 480 calories, FatContent 33.3 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 30.9 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.74 g salt, FiberContent 1.7 g fibre
OVEN-BAKED FISH & CHIPS RECIPE | BBC GOOD FOOD
Give this classic combination a healthy makeover by oven cooking the ingredients instead of frying
Provided by Good Food team
Categories Dinner, Main course
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Pat chips dry on kitchen paper, then lay in a single layer on a large baking tray. Drizzle with half the olive oil and season with salt. Cook for 40 mins, turning after 20 mins, so they cook evenly.
- Mix the breadcrumbs with the lemon zest and parsley, then season well. Top the cod evenly with the breadcrumb mixture, then drizzle .0with the remaining oil. Put in a roasting tin with the cherry tomatoes, then bake in the oven for the final 10 mins of the chips’ cooking time.
Nutrition Facts : Calories 366 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.5 milligram of sodium
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