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Guilt Free Chips

Serves 4

Preparation Time: 10 minutes / Cooking Time: 45 minutes

I love potatoes, and I particularly love eating chips.  We often have a side of chips during the week when eating fish/pie/roasts so I decided to start making my own a few years back. Not only was this to save money, but making them at home meant I could control which oil was used during cooking, and what flavours were added.  Baking obviously uses much less oil then deep frying, so these Guilt-Free Chips are not so naughty, very easy to make, and you can experiment with the flavours depending on what main dish you’re eating.


  • 4 medium potatoes, washed and peeled
  • 1 tbl olive/macadamia/avocado/coconut oil or melted butter
  • 2 tsp dried Italian herbs
  • Few grinds of salt and pepper to taste

TIP – You can leave the skin on the potatoes if you prefer to make wedges.

NOTE – You can replace the Italian herbs with whatever herbs or spices you have including chilli, garlic, sumac, oregano or thyme (to name a few of our other favourites).


  1. Preheat oven to 220⁰C.
  2. Chop the potatoes into thick long chips or wedges according to your liking.
  3. Place the chips into a medium sized bowl and add in the oil.
  4. Place a plate on top of the bowl and shake to coat the potatoes.
  5. Add the herbs, salt and pepper, cover with the plate and shake a bit more to coat the chips evenly.
  6. Arrange the chips in a single layer on a baking try lined with baking paper.
  7. Bake in the middle of the oven for 45 minutes or until golden brown and cooked through. [NOTE – You do not need to turn the chips unless your oven heats unevenly.]

Eat immediately!

Enjoy! GPW