- 2 x large potatoes
- 1 x lemon
- Preheat oven to 160°C. Line an oven tray with baking paper.
- Chop the potatoes into small rectangles. It does not matter if there is a range of shapes, as long as the thickness is roughly the same – aim for a few mm.
- Place the chips onto the baking sheet and squeeze a generous amount of lemon juice over them. Sprinkle with salt, pepper and rosemary.
- Cook for 15 minutes or until golden brown.
Note: You can use any vegetables following this basic method, although less starchy vegetables like zucchini will burn more easily without oil, so I recommend cooking at both a reduced temperature and reduced time. This is such an easy and delicious way to enjoy chips without the added calories oil.