Crispy Chips

For years I have just been chopping potatoes and putting them in the oven with some oil and salt. Sometimes I make a proper effort and cook them three times. That is time consuming and this is not a deep fried unhealthy treat which we all love, but a crisp and much better for you version. I find that soaking the potato in salty water at the beginning makes quite a difference to the end result.

INGREDIENTS
700g/24.7oz potatoes
3 tbsp tapioca starch/flour
3 tbsp plain oil - vegetable, sunflower, olive

1. Chop the potatoes, leaving their skins on, into the shape you would like.
2. Put the chips in salty water for at least half an hour.
3. Drain the chips and pat them dry with a tea towel.
4. Heat the oven to 200C/390F
5. Dry the bowl and return the chips to it. Mix in the tapioca flour so that all the chips are finely coated.
6. Mix the oil onto the coated chips and spread them out on baking sheets. I used two for this quantity as they stick together if they are not separated.
7. Bake in the oven for 20 minutes or until lightly browned and crisp.