Low Fat Marmite Chips Recipes

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LOW FAT MARMITE CHIPS / WEDGES



Low Fat Marmite Chips / Wedges image

This is a low fat recipe using Marmite. For those who don't know Marmite it is dark brown-colored savory spread made from yeast and it has a strong, slightly salty flavor. Not easily available in all countries I'm afraid.

Provided by Karen Pea

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 4

14 ounces peeled potatoes (although I often leave the skins on and just wash them)
2 teaspoons vegetable oil
2 teaspoons marmite
salt & freshly ground black pepper

Steps:

  • Preheat the oven to gas mark 7 / 220oC / 425oF.
  • Slice the potatoes into 1/2 inch wedges.
  • Place in a saucepan of water and bring to the boil.
  • Then simmer for 8 mins until just cooked on the outside.
  • Drain the potatoes thoroughly allowing them to steam for 2 mins to dry off.
  • Add the oil and marmite to the saucepan with the potatoes.
  • Place on a lid and shake them to coat them.
  • Season them on a baking tray lined with baking parchment.
  • Bake for 25 mins until crisp and golden turning once.

Nutrition Facts : Calories 192.6, Fat 4.7, SaturatedFat 0.6, Sodium 11.9, Carbohydrate 34.7, Fiber 4.4, Sugar 1.6, Protein 4

HOMEMADE CRISPY OVEN CHIPS



Homemade Crispy Oven Chips image

The Best Homemade Crispy Oven Chips - crunchy on the outside & fluffy on the inside. Quick & easy to make & so much better than ready made. Fed up with soggy chips ? Follow my recipe to get perfect crispy chips every time.

Provided by Sarah James

Categories     Side Dish

Time 36m

Number Of Ingredients 6

750 g potatoes ( about 4 medium potatoes. Floury varieties are best eg Maris Piper, King Edward or Russet)
3 tbs rapeseed / Canola oil
1 tbs cornmeal
1 tsp paprika
½ tsp salt
¼ tsp black pepper

Steps:

  • Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
  • Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
  • Rinse in cold water and drain.
  • Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
  • Add 2 tablespoons of rapeseed oil to the chips and coat well.
  • Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
  • Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
  • Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
  • Serve straightaway with a sprinkling of salt.

Nutrition Facts : Calories 222 kcal, Carbohydrate 35 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 302 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

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