Chicken Salt Chunky Chips (conventional recipe)

Chicken Salt Chunky Chips (conventional recipe)

These are the most addictively delicious potatoes - make sure to cook more than you think you’ll want because they disappear surprisingly fast! By steaming the potatoes before we roast them the end result is a fluffy chip on the inside and a crunchy exterior - in restaurant speak they’re “twice cooked chips” And my no-chicken chicken salt to season? Just wait until you’ve tried it! We make this salt following our original family recipe recipe exactly - just like we make it in our home kitchen! No crappy ingredients added, it really is as close to homemade as you could get (without actually making it yourself!). No MSG, no anti-caking agents, no additives, no artificial colours or flavours... just our classic recipe, made for your convenience, in the hope it encourages you to cook more often. Give it a try today!

Got a Thermomix or thermo cooker? Click here for the Thermomix Chicken Salt Chunky Chips recipe.


1kg Desiree potatoes, peeled and cut into thick chips
80g extra-virgin olive oil
1 tbsp alyce’s no-chicken-chicken salt


  1. Preheat oven to 220C fan forced. If your oven runs cool, crank it up a bit extra.
  2. Blanch potatoes in a large pot of boiling water for 3 minutes, then drain well.
  3. Transfer potatoes to a lined baking tray, then drizzle with oil (if using this baking dish there’s no need to line and it crisps the chips perfectly!). ensure each chip is evenly coated.
  4. Bake for 15 minutes, then turn, bake for a further 10 minutes, or until golden and crisp.

Transfer to a large bowl and add chicken salt. Toss to combine, serve immediately.