Recipe List
Best Oven-Baked Chips
Crispy Potato Wedges
Glorious Chips
French Fries
Sweet Potato Chips
Root Veggie Chips
Courgette and Parmesan Chips
Use a fluffy variety of potato, such as Maris Piper, King Edward, Rooster or Desiree, for the best golden and crispy homemade oven chips.
SERVES 1
Prep: 5 mins
Cook: 30 mins
1 medium baking potato, washed
1 tablespoon olive oil
Salt
Preheat the oven to 220°C/Gas Mark 7. Cut the unpeeled potato into 1 cm/1/2 inch-thick chips. Rinse the chips in cold water, then drain and pat dry on kitchen paper or a clean tea towel.
Place on a non-stick baking tray and drizzle over the oil. Toss the chips to evenly coat in the oil and sprinkle with a little salt. Spread out in a single layer.
Bake in the oven for 25–30 minutes, turning once, until golden and crispy. Serve immediately.
These wedges can be flavoured with any of your favourite seasonings, or scatter over some chopped fresh herbs, such as rosemary or thyme (or a mixture) while cooking.
SERVES 1
Prep: 5 mins
Cook: 30 mins
1 medium baking potato (such as Maris Piper), washed
1 teaspoon olive oil
Salt and freshly ground black pepper
Preheat the oven to 200°C/Gas Mark 6. Cut the unpeeled potato into 8 even wedges.
Place on a non-stick baking tray in a single layer, drizzle over the oil, then sprinkle over a little salt and black pepper. Toss well to coat.
Bake in the oven for 25–30 minutes, turning once, until golden and crispy. Serve immediately.
These hard-to-resist chunky chips cooked in duck or goose fat, are fluffy on the inside and crisp on the outside.
SERVES 2
Prep: 10 mins
Cook: 35 mins
2 medium fluffy potatoes (such as Maris Piper), peeled
1 tablespoon duck or goose fat
Salt
Preheat the oven to 200°C/Gas Mark 6. Cut the potatoes into 2 cm/3/4 inch-thick fat chips. Place in a pan of boiling water and simmer for 2 minutes. Drain well, then shake to roughen up the edges. Leave to dry for a few minutes.
Meanwhile, place the fat in a shallow roasting tin and place in the oven until melted and starting to smoke. Add the chips and turn to coat in the fat, making sure they are in a single layer and spaced apart. Sprinkle with a little salt.
Bake in the oven for 30–35 minutes, turning once or twice, until golden brown and crispy. Serve immediately.
These popular golden fries are lightly seasoned with salt, then baked in a hot oven to ensure really crispy French fries.
SERVES 1
Prep: 5 mins
Cook: 25 Mins
1 medium potato (such as Maris Piper), washed
2 teaspoons olive oil
Salt
Preheat the oven to 230°C/Gas Mark 8. Cut the unpeeled potato into thin, even-sized matchsticks.
Place on a non-stick baking tray, drizzle over the oil and turn the fries to coat. Make sure they are spread out and not touching, then sprinkle with a little salt.
Bake in the oven for 20–25 minutes, turning once, until golden and crispy. Serve immediately.
Sweet potato chips can be less crispy due to their high sugar content, but adding some fine polenta or cornmeal helps to make them crispier. You’ll get a good result without, but just not as crispy.
SERVES 2
Prep: 10 mins
Cook: 30 mins
1 large sweet potato, washed
1 tablespoon olive oil
2 teaspoons fine polenta or cornmeal
Salt
Preheat the oven to 220°C/Gas Mark 7. Cut the unpeeled potato into 1 cm/1/2 inch-thick chips. Rinse the chips in cold water, then drain and pat dry on kitchen paper or a clean tea towel. Place in a bowl.
Drizzle over the oil, sprinkle with the polenta or cornmeal, toss the chips to evenly coat, then sprinkle with a little salt. Spread the chips out in a single layer on a non-stick baking tray.
Bake in the oven for 25–30 minutes, turning once, until lightly browned and crispy. Serve immediately.
You can use any combination of these root vegetables or just stick to one type, if you prefer, to make some really tasty veggie chips.
SERVES 1
Prep: 5 mins
Cook: 30 Mins
1 medium parsnip, peeled
1 medium carrot, peeled
1 medium beetroot, washed
2 teaspoons olive oil
Salt and freshly ground black pepper
Preheat the oven to 220°C/Gas Mark 7. Cut the vegetables into 1 cm/1/2 inch-thick chips.
Place on a non-stick baking tray, drizzle over the oil and toss the chips to evenly coat in the oil. Sprinkle with a little salt and plenty of black pepper. Spread out in a single layer.
Bake in the oven for 25–30 minutes, turning once, until lightly browned and crispy. Serve immediately.
These crispy Parmesan-crusted courgette chips are a delicious twist on regular chips and are utterly addictive. They make a great accompaniment to grilled fish.
SERVES 2
Prep: 10 mins
Cook: 15 Mins
1 medium courgette
3 tablespoons fine polenta or cornmeal
3 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
1 egg white
Preheat the oven to 220°C/Gas Mark 7. Line a baking tray with non-stick baking paper.
Cut the courgette in half lengthways, then cut into chips about 1 cm/1/2 inch wide. In a shallow bowl or on a plate, mix the polenta or cornmeal and Parmesan until well combined, then season with black pepper.
In a small bowl, whisk the egg white with a fork until frothy, then add the courgette chips, a few at a time, to coat. Transfer the chips to the cheese mixture and gently shake to coat all over.
Place the courgette chips on the prepared baking tray in a single layer, leaving a small space between them. Sprinkle over any remaining cheese mixture, then bake in the oven for 12–15 minutes, until crispy. Serve immediately.
Recipe List