After cutting the potatoes into slices and shaping them into fries, rinse them under cold water to remove starch and to prevent them from sticking together. Another amazing tip that will make your fries taste even better is to soak them for 20 minutes in cold salted water, before cooking, which will make the fries crisper when they are cooked. Remember to drain them well and pat dry with paper towel. Want more flavour? Sprinkle cumin seeds over the fries right before serving for that extra zip.
 
Ingredients
 
·        4 large potatoes
·        2 sweet potatoes
·        4 tbsp butter
·        ½ tsp chili powder
·        1 tsp garam masala
·        Salt, to taste
 
1.     Scrub potatoes and sweet potatoes with a rough brush under warm water. Leaving the skins on, cut into slices about ½ inch thick, then shape them into fries.
2.     Preheat oven to 400°F. In a small pan over high heat, melt the butter and pour onto a cookie sheet. Spread out fries onto the butter coated cookie sheet. Making sure to turn the fries so all sides get coated, sprinkle on chilli powder and garam masala.
3.     Place baking sheet into the oven and cook for about 40 minutes, turning frequently.
4.     Once fries have browned and are crispy, place the fries on paper towels and dab them to remove the excess oil. Divide onto individual serving plates and serve immediately.
 
Serves 4

These chips are easy and quick to make and taste amazing with black bean dip. Kept in a warm oven on a baking sheet, the chips will keep for up to 2 hours before serving.

 
Ingredients
 
·        6 flour tortillas (each 7 ½ inches)
·        Cooking spray
·        Olive oil
 
1.     Place tortillas onto a cutting board and cut each tortilla into eight wedges.
2.     Working in batches or on several baking sheets, coat baking sheet(s) with cooking spray and arrange on tortilla slices, making sure they don’t overlap. Drizzle on a small amount of olive oil, barely enough to coat.
3.     Place into the oven, under a broiler. Bake until both sides are a golden brown colour and crisp, which shouldn’t take longer than 2 minutes per side. Transfer onto a cooling rack.
4.     Once cool, divide onto a platter or into bowls and serve with dip.
 
Makes 80 chips

To make the best vegetable chips you possibly can you need a tool called a mandolin. You can buy them at kitchen shops and don’t worry they are quite inexpensive. If you don’t have a mandolin you can still make the chips, just slice the vegetables as thin as you possibly can.
If you don’t want to deep-fry in the summer, you can bake the chips. Baking them will not only will lesson the calories but it is also a lot easier. All you have to do is follow step one in this recipe, pre-heat your oven to 375ºF and toss 2 tbsp of olive oil on the chips to lightly glaze them. Season them with salt and pepper and arrange onto a cookie sheets and bake for 15 minutes. (Be sure to turn them once).
When frying them, this goes for all vegetables, cook them on a lower heat than you would for, say, French fries. This is best because it lets them cook all the way through. To prevent staining the other vegetables, slice the beets last.
 
Stored in a dry place in a sealed container it will keep for up to 2 days.
 
Ingredients
 
·        1 large parsnip
·        2 thick carrots
·        1 large sweet potato
·        1 large beet
·        2 cups, approximately, vegetable oil for frying
·        Salt, to taste
·        1 cup Creamy Green Salsa (recipe follows)
 
1.     Clean all vegetables and remove skins. Using a mandolin or very sharp knife, slice parsnips, carrots, sweet potato and beet, very thinly.
2.     Working in batches, pour some of the oil into a small wok and heat over medium-high heat. Add in some of the vegetables and fry until they turn a golden colour around the edges, which shouldn’t take longer than 6 minutes. If the chips are bubbling too much in the oil, reduce heat.
3.     Place on paper towels and dab to remove excess oil. Repeat for the rest of the vegetables. Sprinkle on salt and arrange onto plate around bowl of Creamy Green Salsa.
 
Serves 4-6