Paprika Chips

• 875 g baking potatoes such as Russet
• 1/2 ActiFry spoon paprika
• 2 ActiFry spoons vegetable oil
• 1/2 tsp salt (approx.)

Peel the potatoes and cut into chips of equal thickness, no more than 2/3 inch (13 mm) in square thickness recommended. Rinse chips thoroughly in water; drain well. Use a clean tea towel to thoroughly dry the fries.

Place the chips in a bowl. Toss gently with the paprika and half the oil to evenly coat chips evenly. Transfer to the ActiFry pan; drizzle evenly with the remaining oil.

Cook for 30 to 40 minutes or until the chips are crisp, golden and cooked through (the cooking time will vary depending on the thickness of the chips and the variety of potato used). Season with salt (adjust to taste).