Sweet potato chips AND Rustic oven roasted potatoes

So I grew up in Belgium. The land of the perfect potato chip. "French fries" are not, in fact French... they're BELGIAN. Spread the word. We have museums dedicated to them. When eating out, pretty much every dish comes with frites. You can buy cardboard cones or little plastic boats piled high with chips pretty much anywhere in the country. Belgium loves chips and we know how to make the best. The only problem is that they are unhealthy. They are deep fried fat, usually twice. So how does one satisfy their desire to eat a delicious meal without putting their waistline in jeopardy? You oven bake them with the perfect combination of herbs and spices, that's how. These are crispy on the outside, soft on the inside and packed full of flavour! Watch the video on how to make them here: (or keep reading for written instructions)

Ingredients (sweet potato chips):

1 medium sweet potato

2 tsp olive oil

1 tsp garlic powder

1.5 tsp paprika

a pinch of salt

1 tsp corn flour (optional, makes them more crunchy) Ingredients (rustic oven roasted potatoes):

1 medium potato

2 tsp olive oil

0.5 tsp cumin

0.5 tsp garlic powder

1 tsp "herbes de Provence" herb mix

0.5 tsp celery salt How to:

1. Pre-heat oven to 180°C (350F) 2. Scrub your sweet potato / potato to remove any dirt or knobbly bits. 3. Cut it up! However you want (chips, blocks, semi-circles, stars…) - just try and make them similar sizes. 4. Place all your ingredients into a zip-lock bag and SHAKE IT UP. Make sure they’re all coated, you don’t want any feeling left out. 5. Line them up on an oven tray. 6. Place in the oven for 45 minutes (sweet potato) / 35 minutes (potato), turning them over at half-time, so they can tan evenly on both sides. 7. Don’t tell anyone you made these delicious tatties so you can eat them all by yourself. OR, you know, make double to start with. Nutritional Values:

SXLLM

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