Cheesy garlic chips

    1 hour

    Sprinkled with Parmesan cheese, garlic and herbs, these oven-baked chips are addictive!

    8 people made this

    Serves: 4 

    • 4 large unpeeled potatoes, cut into 1/2cm strips
    • 4 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1/2 teaspoon ground dried thyme
    • 1/4 teaspoon seasoned salt
    • 40g grated Parmesan cheese
    • 1 tablespoon freshly chopped parsley
    • 20g grated Parmesan cheese
    • 1/4 teaspoon seasoned salt (optional)

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place potato sticks in a mixing bowl and drizzle with olive oil. Season with garlic, thyme and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift potato sticks out of bowl and spread onto a nonstick baking tray in a single layer. Save remaining oil in the bowl.
    3. Bake in the preheated oven for 30 minutes, flipping the chips halfway through baking. Return chips to the bowl with reserved olive oil, sprinkle with 40g grated Parmesan and parsley. Toss to coat, then spread again onto baking tray. Return to the oven and bake until cheese melts, about 10 minutes. Sprinkle chips with remaining 40g grated Parmesan and seasoned salt to serve.

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    Reviews in English (154)


    The submitter was right, these should come with a warning: "Highly Addictive"! These were awesome! And they're perfect for when you want french fries withou the "fry"! I added a bit of dried crushed rosemary to the mix and since I didn't have fresh parsley I had to substitute a bit of dried. These smelled great in the oven and tasted even better! When finished I seasoned them with Parmesan and instead of the seasoned salt I opted for a bit of sea salt. These were the perfect side dish for grilled burgers! Thanks for a great recipe Sarah! One I'm sure we'll make again and again...  -  31 Mar 2011  (Review from Allrecipes US | Canada)


    Very yummy! Turned out better the second time than the first because I had to play with the timing somewhat to keep the garlic and parmesan from over-toasting. I found 25 minutes on the first time in the over and 7 the second time worked perfect.  -  30 Jan 2011  (Review from Allrecipes US | Canada)


    these were a big hit!!! yumm!! I did not have any garlic so I substituted garlic powder instead & they still turned out very tasty!! I also had to use dried parsley instead of fresh & kraft parmesan cheese but these french fries were very good!!! I will be making them again  -  05 Jan 2011  (Review from Allrecipes US | Canada)