homemade chips

Make your own crispy, golden oven chips and save yourself some money. They're also much easier to cook than their fried counterparts

Best ever oven chips

1kg large Maris Piper potatoes, peeled

tbsp white or malt vinegar

vegetable oil

tsp plain flour

tsp cornflour or potato flour

½ tsp baking powder

cayenne

Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender &ndash; test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.

Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.

Carefully remove the pan from the oven &ndash; the oil should be shimmering &ndash; and lay the chips in a single layer in the pan. Use a thin, flexible <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

These Homemade Baked Tortilla Chips are fast, easy, super crunchy, a great way to use up leftover tortillas, and a great alternative to store bought chips. 

Baked Tortilla Chips

corn tortillas (0.32)

Tbsp cooking oil (0.02)

salt (0.05)

Preheat the oven to 350ºF. Stack the tortillas on top of each other, then cut into six equal sized wedges.

Place the cut tortillas in a large bowl and drizzle the oil over top. Gently toss the tortilla pieces in the oil until they're all lightly coated. Other herbs and spices can be added at this time, if desired.

Cover a baking sheet with parchment paper, then spread the tortilla pieces out over the surface so that they're in a single layer and overlapping as little as possible. Sprinkle lightly with salt.

Bake the chips for ten minutes, then gently stir and flip the chips. Return the chips to the oven and bake until golden brown (3-5 minutes more). Season with salt once more.

Allow the chips to cool before serving. They will crisp even further as they cool down.

Homemade vegan tortilla chips are ready in no time and there is no oil needed. It&#039;s the perfect crunchy snack when that chip craving strikes, with zero guilt attached.

Vegan Tortilla Chips

corn tortillas

lime juice (approx. 1 large lime)

sea salt

garlic powder (optional)

Preheat your oven to 400 degrees F (205 degrees C) and line two large baking sheets with parchment paper.

Stack the corn tortillas in an even pile on a cutting board. Then use a pizza cutter to slice them into four quarters. (If using larger wraps, slice into six pieces instead.)

Arrange the cut tortilla chips in an even layer on your baking sheets. Then brush each one with lime juice and evenly sprinkle with salt and garlic powder, if using.

Bake for 8-10 minutes, checking often towards the end of cooking. You want them golden brown and crispy, but not overly done.

Recipe video above. If you want French fries that stay crispy for a good 15 minutes - even after they&#39;ve gone cold(!) - this is the recipe for you. Adapted from a ground-breaking method documented in The Food Lab by the legendary Kenji López-Alt, read in post for why this recipe works and makes the best French fries!I really hope you try this one day so you can experience the awesomeness of homemade French fries. McDonald&#39;s is incomparable!

Perfect Crispy French Fries

potatoes

tbsp white vinegar ((Note 2))

tbsp cooking salt / kosher salt ((Note 3))

litre/quart canola/vegetable oil

Salt salt salt flakes

Shaker fries seasoning

Rosemary salt

Nori salt (coming soon)

Cut: Peel the potatoes. Cut into 6 mm / 1/4&quot; French fries using a serrated knife. (Note 4)

Keep cut fries submerged in a bowl of water to prevent them from going brown while you cut the remainder. (No need for actual soaking beyond this.)

Rinse: Transfer potatoes to a colander and rinse under tap water for 15 - 20 seconds.

Simmer: Place fries in a large pot with 2 litres/quarts of cold tap water, vinegar and salt. Bring to a boil over high heat then immediately reduce stove to low so the surface is rippling gently (Note 5), not big bubbles. Cook for 10 minutes then carefully remove using a slotted spoon into a colander (do not tip into colander, fries will break).

Dry 5 min: Spread the fries on 2 tea towel lined trays. Leave to steam dry for 5 minutes.

Pot: Pour 3 cm / 1.2&quot; of oil in a pot that is at least 10cm/4&quot; high (⚠️for safety, need at least 7 cm / 3&quot; from oil surface to rim of pot, Note 6)

Separate the fries into 3 Batches (for cooking).

Heat oil to 205°C/400°F over medium high heat.

⚠️10 sec pause (Note 7): Lower 1/3 of Batch 1 fries into the oil using a slotted spoon. WAIT 10 seconds, add another 1/3 of the fries, wait 10 seconds, then add the remaining Batch 1 fries.

50 sec fry: Fry for 50 seconds, moving them around once or twice. Then remove with a slotted spoon onto 2 paper towel lined trays, spread out in a single layer. The fries will still be white and floppy.

Repeat Fry #1 with Batches 2 and 3, ensuring the oil is back at 205°C/400°F before cooking.

Fry #1

30 min cool: Leaves fries to cool for 30 minutes.

Line a large bowl with paper towels - for draining and tossing.

Fry #2: Heat oil to 205°C/400°F. Fry half the French fries for 4 minutes, moving them around twice, or until golden brown and crispy. Drain in the lined bowl, then repeat with remaining fries.

Fry #2

Sprinkle fries with salt or seasoning or choice. (Note 8) Toss and serve!

Fries will stay crispy even once cool. See note for large batch cooking tip.

Season &amp; serve!

Crispy, flavorful, and guilt-free, these Air Fryer Tortilla Chips are a game-changer! Whether you&#39;re hosting a gathering or craving a crunchy treat, these chips are irresistible and ready in just minutes.

Easy Homemade Air Fryer Tortilla Chips

Corn tortillas

Oil (avocado, peanut, safflower, or vegetable oil)

salt

If necessary, preheat your air fryer to 350°F/175°C.

Brush both sides of the tortillas with oil, stack them on each other, then cut them into triangles. Place the triangles in the air fryer basket, in a single layer and sprinkle with sea salt. Air fry until the chips are golden brown, approximately 6 - 8 minutes, turning halfway through.

To bake

Welcome to our new episode of Nailed It! The rules are simple: recreate a cult classic dish from scratch and pass a taste test. For this round, we challenged Wazza to recreate Twisties, the ultimate cheesy snack. Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel, here: youtube.com/deliciousaustralia.

Twisties recipe

vintage red Leicester cheese, grated

parmesan, grated

turmeric

tsp smoked paprika

flour

white rice flour

tsp baking powder

Sunflower oil, to deep fry

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6167343285001&=domain=del

5348771529001-6167343285001

These homemade Buttery Garlic Bread Chips are brushed with plenty of melted butter and minced garlic then baked to a toasty brown! Perfect for dipping and so addictive. 

Buttery Garlic Bread Chips

French baguette (thinly sliced)

unsalted butter

garlic

tsp Himilayan Pink Salt

Preheat oven to 350 degrees.

Thinly slice French Baguette.

Place bread slices on large cookie sheet.

Put garlic through garlic press and put in microwave safe dish with butter.

Microwave 30 - 60 seconds, until butter is melted.

Brush butter garlic mixture over bread slices with pastry brush.

Lightly sprinkle buttered bread slices with salt.

Place in oven and bake 7-10 minutes, until bread crisps are golden brown.

Store chips in airtight container.

Homemade Tortilla Chips are a super quick and easy snack. Get guacamole, salsa, or your other favorite dips, and enjoy these crispy chips right out of the oven! Ready in just 20 minutes. And, as these tortilla chips are oven-baked, you don’t need tons of oil as for deep-fried chips.

Homemade Tortilla Chips

tortillas

tbsp extra virgin olive oil

sea salt,

If you’ve made your own homemade chips you aren’t going back to the frozen oven variety, that’s for sure. These vegan, gluten-free skin on fries are the perfect accompaniment to many family dinners.

Easiest Ever Homemade Oven Chips

kg Potatoes

tbsp Olive oil

Garlic powder

Salt and pepper

Preheat the oven to 200c. Cut the potatoes into 1cm chip shapes. Line a baking sheet (see notes) and put the chips on. Sprinkle over the oil, garlic powder and salt and pepper.

Toss the potatoes so they are totally coated in the oil and the seasoning.

Bake for 45 mins. Flip and cook for another 10-15 minutes until cooked to your preferred level of crunchiness!

A winner,in heavy rotation in our house ..

Faf free, tasty, slightly healthier chips. What's not to like.

With three ingredients and just 10 minutes, you can have homemade baked tortilla chips anytime you want.

Easy 10 Minute Baked Tortilla Chips

corn tortillas (1 package, preferably organic)

spray oil (olive, avocado, etc.)

Preheat oven to 400 degrees.

Cut tortillas into six triangles each using kitchen shears, pizza cutter or chef&#039;s knife. Spread into a single layer on a large cookie sheet (use more sheets if needed to fit single layers).

Spray triangles with olive oil - only the top side. Don&#039;t worry too much about perfection, but try to make sure every triangle has some oil on it. Sprinkle with salt.

Bake for 4 minutes. Remove pan and shake a bit to move chips around (or use a spatula) and return to oven for 2-3 more minutes, being careful not to burn them. Note: The shaking of the chips is to make sure the chips on the edges of the pan don&#039;t burn first - not to turn the chips. The chips will cook without turning, so don&#039;t waste time trying to turn each chip - but do make sure they stay in a single layer.If you do have some chips on the edge that are browning quicker, you can remove them and continue baking the rest.

Remove from oven and cool (they will crisp a bit more as they cool). Repeat with any additional cookie sheets, as needed. Add more salt if desired and serve immediately.*

I love these. I love tortilla chips but won’t fry because of the mess and I don’t like the calories. These fill that need perfectly!!

Top 10 homemade chips recipes from across the web

The most viewed homemade chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best ever oven chips

Baked Tortilla Chips

Vegan Tortilla Chips

Perfect Crispy French Fries

Easy Homemade Air Fryer Tortilla Ch...

Twisties recipe

Buttery Garlic Bread Chips

Homemade Tortilla Chips

Easiest Ever Homemade Oven Chips

Easy 10 Minute Baked Tortilla Chips

Top 10 homemade chips recipes from across the web

The most viewed homemade chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever oven chips

Baked Tortilla Chips

Vegan Tortilla Chips

Perfect Crispy French Fries

Easy Homemade Air Fryer Tortilla Ch...

Twisties recipe

Buttery Garlic Bread Chips

Homemade Tortilla Chips

Easiest Ever Homemade Oven Chips

Easy 10 Minute Baked Tortilla Chips

The most viewed homemade chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine