Print Options:

Chips & Gravy

Yields1 Serving

Onion Gravy
 3 large onions, sliced thinly
 4 cloves garlic
 1 tbsp Changing Habits Beef Broth
 1 cup bone broth (or water if using the Changing Habits Dehydrated Broth)
 0.50 tbsp Changing Habits Organic Vegetable Stock
 0.50 tbsp apple cider vinegar (or more for more zest if required)
 1 tbsp tamari
 Changing Habits Seaweed Salt and pepper to taste
 1 kg roasting potatoes, cut into chips
 Coat in just enough coconut oil or butter/ ghee to cover
 Changing Habits Seaweed Salt and peper to taste
 2.50 tsp garlic powder
 3 tbsp coconut oil
 Optional dried herbs sprinkled on top (we used oregano)

Preheat oven to 200 degrees Celsius.


Rinse the potatoes, chop them into chip shapes and coat in the melted coconut oil.


Sprinkle with salt, pepper, garlic powder and herbs.


Place them in the oven, and bake for 45 minutes or until golden and crispy. The smaller the chip size, the quicker they will cook so just keep an eye on them.


Slice the onions and sauté them in a medium heated pan with ghee or coconut oil until caramelised, and continue stirring all throughout this process. This process takes about 15-20 minutes.


Add the garlic, and continue sautéing until cooked through.


Add the remaining ingredients and continue to simmer for roughly another 5 minutes.


Blend everything together until smooth and creamy.