1. Preheat the oven to 200 degrees celsius/390 degrees fahrenheit and line a baking tray with baking paper.

2. Cut 4 potatoes lengthways into thick chip-style strips and place them in a large bowl. (They are a rustic style, so don’t worry about cutting straight lines here!) Toss with 2 tbsp extra virgin olive oil, 4 chopped thyme sprigs and 2 tbsp of sea salt flakes.

3. Place chips on the baking tray, ensuring they have space between them (to keep the sides crunchy).

4. Cook for 35-40 minutes, or until they are golden brown.

*If you want a bit more crunch, follow these instructions before you cut the potatoes.

1. In a large saucepan, cover potatoes in water and bring to a boil. After 15 minutes check potatoes with a fork and once they are soft enough to pierce through easily, remove from heat and drain.

2. Allow at least 10 minutes for the potatoes to cool down.

3. Cut them into wedges, then place them in a large bowl and coat with 2 tbsp extra virgin olive oil, 4 chopped thyme sprigs and 2 tbsp sea salt flakes.

4. Place on the baking tray and roast in the oven for 15-18 minutes, until golden brown.

Calories – 286
Protein – 7g
Carbohydrates – 60.7g
Fat – 3.8g

Replenishment That’s Good for the Soul

Not many people can resist a good, crunchy chip, and why should you have to?! Potatoes are a great source of fibre and potassium, lowering blood pressure and providing important electrolytes. We inadvertently consume electrolytes then lose them, fluctuating normally throughout the day, but during a tough training session we sweat more, creating an imbalance. It is important to refill the tank so that our nerve system and muscles can function at an optimal level. Maintaining a balance of fluids and healthy blood pressure through potassium and fiber means our potato chips are more than just a side-kick, they’re a hero in their own right!