MEXICO CHIP RECIPES

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HOMEMADE OVEN CHIPS RECIPES | BBC GOOD FOOD



Homemade oven chips recipes | BBC Good Food image

Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin. These are much easier to cook and lower in fat than fried

Provided by Jo Pratt

Categories     Dinner, Lunch, Supper, Vegetable

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 4

6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg)
2 tbsp olive oil
1 tsp celery salt
sea salt, to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
  • Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
  • Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

Nutrition Facts : Calories 237 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.7 milligram of sodium

CHOCOLATE CHIP PEANUT BUTTER COOKIES - JIF



Chocolate Chip Peanut Butter Cookies - Jif image

Total Time 1 hours 0 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Yield 48

Number Of Ingredients 8

1 1/4 cups Santa Cruz Organic® Light Roasted Creamy Peanut Butter
1 cup firmly packed brown sugar
1 large egg
1/4 cup Water
3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Salt
1/2 cup semi-sweet chocolate chips

Steps:

  • 1. HEAT oven to 375°F.
  • 2. BEAT peanut butter and brown sugar in large bowl with mixer on medium speed until creamy. Beat in egg and water until blended. Mix in flour, baking soda and salt until evenly moistened. Stir in chocolate chips. Roll into 48 (1-inch) balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly with fork in crisscross pattern.
  • 3. BAKE 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.

Nutrition Facts : Calories 100, CarbohydrateContent 11, CholesterolContent 5, FatContent 5, FiberContent 1, ProteinContent 2, SaturatedFatContent 1, ServingSize 48, SodiumContent 70, SugarContent 8, TransFatContent 0

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