Low Fat Marmite Chips Recipes

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

Ingredients

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

Ingredients

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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