Swede oven chips with parmesan

On Saturday we had four seasons in about 2 hours. Lovely warm sun, hailstorm, rain and snow intervals – the weather in Yorkshire made me realise that the spring will not come as soon as I expected. Last night we had a decent frost; grass was solid frozen in the morning. Why do not make yourself a treat while awaiting the spring? Chips sound lovely, but they could make you feel guilty especially when you have to undress little bit when it is warmer. Why not make oven chips? Why not use other veg instead of the good old (yet starchy and not exactly low IG) potato. Please let me introduce my favourite swede chips with some parmesan and cumin. They are perfect as a snack and as a side dish. I have them sometimes instead of potatoes. Enjoy this guilt free comfort food.

  

Serves 2-3 

1 large swede, peeled and cut into chunky chips (weight about 600g after peeling)

¼ tsp chilli powder

½ tsp ground cumin  

3 tbsp oil (I used rapeseed oil)  

freshly ground black pepper

salt

heaped tbsp of freshly grated parmesan (pecorino is even better, but I did not have any at the time)

Heat the oven to 180 C.

Place the swede chips in large bowl, add the oil and toss until well covered in oil. Next add the chilli, cumin, some pepper and salt and toss again. They should be covered evenly in the spices.

Place the chips on a baking tray lined with some baking paper, place in the oven and roast for about 45 minutes (you have to check the roasting time – smaller chips will take less time to cook). Sprinkle with the parmesan and turn on the grill for last 5 minutes.

Serve immediately.