This is weight watchers recipe. I loved the chips; I will definitely do these again. I’m not a big fan of oven chips, in fairness you can’t beat chipper chips but these are a great healthy substitute.
11 Pro-points value
|750 g Potatoes, Old, Raw|
|25 g Polenta, Raw, instant or semolina|
|1 teaspoons (level) Paprika|
|1/8 teaspoons (level) Chilli Powder, or to taste|
|5 spray(s) Cooking Spray, Calorie Controlled|
|560 g Beef, Fillet Steak, Lean, Raw, 4 x 140g steaks|
|4 tablespoons Yogurt, Greek, 0% Fat|
|1 tablespoons Mayonnaise, Low Fat|
|2 teaspoons (level) Mustard, Wholegrain|
|1 pinch Salt|
|1/8 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground), freshly ground|
|4 medium Tomato, to garnish|
|4 sprig(s) (fresh) Parsley, fresh, to garnish|
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray a non-stick baking sheet with low fat cooking spray.
- Cut the potatoes into thin chips. Mix together the polenta or semolina, paprika and chilli powder. Toss the chips in this mixture and spread them out on the baking sheet. Spray with low fat cooking spray and season with salt and pepper. Bake for 30 minutes, turning once after 20 minutes.
- Ten minutes before the chips are cooked, preheat a char grill pan or non-stick frying pan. Spray the steaks with low fat cooking spray. Char grill or dry fry them, turning once, for 6-8 minutes, or until cooked to your liking. Allow to rest for 2 minutes.
- Meanwhile, mix together the yogurt, mayonnaise and mustard.
- Serve the steak and chips with the mustard mayo, garnished with tomatoes and parsley.
- These oven-baked chips are quite fragile, so turn them over carefully with a fish slice.