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Cajun-style chips and wedges

November 7, 2008

You know what I’m referring to, right? That smoky, sweet and spicy taste, combined with delicious potato…sigh.


Well, now you’ll be able to re-create it at home, with less artificial colours and preservatives, and more flavour and customisation (let’s not forget it’s cheaper, too).

The basic formula is lots of paprika (that’s the sweetness and some smokiness), with a smidgen of cayenne (or more if you like your wedges hot), a bit of flour, salt, pepper, ground cumin (smokiness and warmth), turmeric (earthiness and colour), mixed herb (or thyme or oregano, for aroma) and garlic powder (for…zing?), possibly some onion powder (more sweetness and zing), and a generous splash (or three) of oil to coat well (2 parts paprika, 1 part everything else, except for oil).

Mix it all up in a roasting dish with some potatoes (wedges tend to need longer than chips), and bake on the middle rack of your oven at 200C or 400F for about 30 minutes for chips cut 1cm thick and 50 minutes for wedges (depending on thickness). Shake to prevent sticking about 10 mins into cooking, and flip halfway into cooking to get even browning. These don’t have loads of crunch to them, but if you want to add more crunch, you can add more flour or some very fine breadcrumbs.


6 Comments leave one →
  1. November 7, 2008 7:30 pm

    They looks super delicious. Just looking to the pic i am drooling ans smacking my lips :-)

  2. November 9, 2008 9:42 pm

    Oh these would go great with a burger! Just found your blog, great recipes and goals. I’m no longer a student, but follow most of your same goals.

  3. November 9, 2008 11:54 pm

    oh they look so good..I usually make my own chips and /i can’t wait to try out this flavour combo. thanks heaps x

  4. November 10, 2008 11:00 am

    Cajun spices is one of my favourite flavours! Love it! i’m gonna try this soon!

  5. karin permalink
    November 16, 2010 4:39 am

    If you put parchment paper down on the bottom of the dish, you’ll have fewer problems with sticking. And you’ll need less oil.


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