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Cheezy Chips (french fries)

Chips, what’s a girl to do? They invoke such memories of walking home from school at lunchtime, in Chester, England and getting 6 pennies worth of chips… know, the fat greasy ones, with lashings of salt and malt vinegar! So unhealthy, but sooooo good!

Many years later, it hasn’t gone unnoticed that the price has increased somewhat, and now I have a husband who is constantly reminding me that chips are vegetables, and therefore totally ok to eat in great quantities. (Trust me, I don’t believe everything he tells me, as I have a sneaking suspicion that he has an ulterior motive). He probably has the same memories of sneaky expeditions to the chip shop in his school lunch breaks as well! Yes, chips are vegetables, but the oil you fry them in, is not what I would call healthy…. actually far from It!

So how to get the same indulgence in a healthy way.

I have been working on this for quite a while……it’s not been a hardship, more like a labour of love to be honest. But now I think I have the perfect blend of flavour and crispness.

This recipe makes one serving, and is an easy recipe, albeit slightly messy, but well worth it.


  • 1 large Russet potato

  • 1 tbs tahini

  • 1 tbs water

  • 1/2 tsp salt

  • 1/2 tsp course ground pepper

  • 1/4 cup nutritional yeast


Preheat the oven to 425f / 220c

  1. Peel one russet potato, and slice into thin lengths. These are more like French fries than the fat chips I remember, but you have to keep them thin to get the crispy surface.

  2. Put the cut potato in a mixing bowl.

  3. In a small bowl, mix the tahini and water into a smooth paste.

  4. Add to the potatoes, with the salt and pepper, tossing to make sure that all the chips are well coated with the tahini paste. Now comes the messy part.

  5. Sprinkle over half of the nutritional yeast, and toss well before adding the remainder of the yeast, to build up a good coating.

  6. Keep scraping down the bowl, as you don’t want to make sure that the yeast stays on the chips, not the side of the bowl.

  7. Transfer the chips, one at a time to a baking tray, making sure that there is space between them, to allow the heat to get to all the surfaces.

I use the Gotham Steel Crisping Tray, which works perfectly for these chips.

Bake for 30 to 35 mins, until golden and crispy.

Enjoy as a tasty snack, or with your meal 🙂

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