I have a large and varied spice collection but there are two that stand out for me. I like to think of them as siblings, or best mates. They appear together around the globe: from India, across the Middle East, to the Americas. It’s coriander and cumin. 

Just like I love all sorts of spices I love all sorts of food cooked with them. I’ve already paired these together chilli this mofo. It’s time to use it on potatoes. The following recipy serves 2.

Crispy Oven Baked Chips

1 large baking potato

1 teaspoon cumin

1 teaspoon coriander 

1/2 salt, smoked if you have it

1 tablespoon nutral oil, such as vegetable

Pre heat the oven to 200°c 
Slice the chips, try not to leave many thicker than 1.5cm. As for skins you can leave them on or off, your choice.

Place the spices in a large bowl, place the chips on top and drizzle the oil on. Shake everything around until fully coated. 

Bake in the oven for 45 mins. Flip the chips over half way through.