Salt ‘n’ pepper chips

Salt ‘n’ pepper chips

Serves: 4
Syns per serving: FREE

6 large Marie Piper potatoes, peeled and cut into 1cm thick rectangular chips
½ red pepper, deseeded and finely chopped
½ white onion, peeled and finely sliced
Low calorie cooking spray
Crushed sea salt and malt vinegar
Method
Preheat the oven to 240°C/220°C Fan/Gas 9. Bring a large saucepan of salted water to the boil. 
Add the chips and cook for 4 minutes. Drain and leave aside for 10 minutes to dry.
Return the chips to the dry saucepan, cover with a lid and shake to 'rough up' the edges of the chips - this roughness is important to the texture of the chips.
Spray a metal baking tray with low calorie cooking spray. Transfer the chips to the tray, scatter over the chopped pepper and onion, spray lightly with low calorie cooking spray and bake in the oven for 30 minutes, turning occasionally, until golden brown on all sides. Drain them on absorbent kitchen paper and serve with salt and vinegar.