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Homemade Chips

Thick chips absorb less oil than thin ones, so chunkier chips are healthier. Chips are a very good source of vitamin C too!

Vegetarian

Per Serving %GDA

KCAL 212

8 likes

21 comments

Prep Time: 10 mins
Cook Time: 45 mins
Oven Temperature: 200°C/Gas Mark 6

Best Potato Varieties

Ingredients

250g (9oz) potatoes per person
A little cooking oil

Method

Scrub potatoes and cut into thick chunky chips.
Rinse in cold water to wash away some of the starch, pat dry.
Rub olive, rapeseed or sunflower oil over the chips, about a teaspoon per portion.
Spread evenly onto a baking sheet.
Bake for 45 minutes at 200°C/Gas Mark 6, turning at least once.
Season to taste and serve immediately.

Tip

Sprinkle 1-2 teaspoons of either chilli or curry powder over the chips before coating in the oil. If you prefer, peel the potatoes before cooking.

We've got lots more tasty chip recipes at www.lovechips.co.uk

Tell us what you think...

Kelly springer likes this 23/12/2011 12:05am (1 month ago)
Timothy J Percival likes this 20/07/2011 1:10pm (7 months ago)
Martin 16/07/2011 11:05am (7 months ago)
Reply to Keith Miller. Fast food chips are processed through boiling water or steam which pasturises them, and particially cooks the outside very quickly . They are then sprayed with an emulsion of oil water and sugar, or corn syrup . They are then chilled or frozen. When they are cooked, the small sizes quickly absorb the hot oil and complete the cooking process The sugars caremalise and give a nice golden colour to the chip (FrenchFries ) The amount of sugar, oil and water in the emulsion is critical and a guarded secret Stick to big chip they are much healthier.
jon 20/02/2011 5:18pm (12 months ago)
What's new.99% of cooks have been doing chips this way for at least 60 years.DUH.
jackie stallwood 14/10/2010 9:18am (1 year ago)
Hi

why do we english put salt and vinigar on our potato chips? Other countries thinks we are crazy?
Potato Council likes this 28/09/2010 10:42am (1 year ago)
http://www.lovechips.co.uk/chef-s-chips/
Take a look at this recipe for twice cooked chips from Mark Hix!
Potato Council likes this 27/09/2010 11:02am (1 year ago)
Glad this recipe is going down so well with so many of you!

Keith, try turning your oven temperature down by 20-30 degrees and microwaving or parboiling (just 5 minutes) the chips first as Susan suggests. Let us know how you get on.

Susan, the key to extra crispy double cooked chips is to let them cool down between the the two cookings.
Stephen likes this 01/09/2010 5:27pm (1 year ago)
Brilliant!!!!!!!
susan moxley 27/08/2010 6:34pm (1 year ago)
I would like to khow how to make double cooked chips
susan moxley 27/08/2010 6:33pm (1 year ago)
Ive make oven chips ,put in microw ,chop into weges and spray with 1 cal some papreca ,chilly bake for 20 mins or till ready

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