Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
Rinse in cold water and drain.
Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
Add 2 tablespoons of rapeseed oil to the chips and coat well.
Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
Serve straightaway with a sprinkling of salt.