oven 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.

Try these oven-roasted chips, far less fatty than their fried cousins

Oven-roasted chips

olive oil

tsp celery salt

sea salt,to serve

Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.

Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.

Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

When it comes to comfort food you can&#39;t beat oven chips. This recipe for my best oven chips is salty, crispy and just delicious.

The Best Oven Chips

1.2 kg Floury Potatoes (maris piper or desirée work best)

Tablespoons Plain Flour

Tablespoons Sunflower Oil

Preheat your oven to the highest setting that it will go to, in my case this was 250˚c (fan oven).

Chop the 1.2kg of potatoes into 1/2 inch chips.

Place the chopped potatoes into a large saucepan. Cover the potatoes with water and salt heavily. Cover and bring the pan to the boil, then cook the potatoes for 1 minute.

Drain the potatoes into a colander and cover with the 2 tablespoons of flour. Vigorously shake and toss the potatoes in the colander until the flour has evenly coated the chips and the potatoes have a slightly &quot;fluffy&quot; exterior.

Pour the 2 tablespoons of sunflower oil onto a large baking tray and place into the oven for 5 minutes or until the oil is smoking hot.

Remove the tray from the oven and tip the prepared potato slices onto the hot oil. Turn the potatoes to coat them in the oil, season with a generous amount of salt and place the tray back into the oven. Roast for 20 - 25 minutes, turning halfway through, until golden brown and crispy.

Top 3 oven chips recipes from across the web

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Best ever oven chips

Oven-roasted chips

The Best Oven Chips

Top 3 oven chips recipes from across the web

The most viewed oven chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best ever oven chips

Oven-roasted chips

The Best Oven Chips

The most viewed oven chips recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine