There are many ways to flavour chunky chips when cooking them at home, and after you have tried this, it might be an essential spice going forward. Chips are a diverse food, and they really are a blank canvas. You can add pretty much anything to them before putting them in the oven to cook. A classic way of doing it is to simply add salt, but you can pretty much use anything in your cupboard, from to paprika to thyme to rosemary.

But there is one spice that you might not have considered for your homemade chunky chips, but many foodies and food bloggers say it is a great way to add flavour to them. Chunky chips are a cheap and filling food to make at home and make for a great meal when served with , steaks, kebabs and classic meat pies. If you are looking for ways to shake up your homemade chips and give them an extra bit of flavour, consider adding ground cumin to them.

Janet Davis from Pigeon Cottage Kitchen shared her recipe for the best homemade chunky chips and it involves cumin. She said that using dark roasted cumin makes them "fab with a Middle Eastern feast alongside ".

"Use a good waxy potato like Charlotte and experiment with your spice mixes - you'll make these again and again," she added. In her recipe, she uses a 1kg bag of Charlotte potatoes, one tablespoon of cumin and two tablespoons of crunchy Maldon salt.

Simply preheat your oven to 220C and while that's warming up, parboil your potatoes in salted water for three minutes. Cut them into chips once they have cooled. On a baking sheet, add oil, the salt and cumin and gently coat each of the chips.

They then go into the oven and will be roasted for aorund 40 minutes. After about 30 minutes, you should give them a gentle shuffle before cooking them for a further ten minutes.

When they have finished cooking, place them in a bowl lined with kitchen paper to soak up excess oil. Then, simply serve alongside your main dish.

While cumin-seasoned chips go great with Middle Eastern food, Janet suggests paprika-coated chips when enjoying a Spanish dish and hot Madras curry powder when eating a curry.