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Homemade Chips

Thick chips absorb less oil than thin ones, so chunkier chips are healthier.

Vegetarian

Per Serving %GDA

KCAL 212

9 likes

23 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

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

Tell us what you think...

Murihah likes this 10/05/2012 1:56pm (7 days ago)
Hello, I'm doing a school project which involves me taking pictures from websites and using them for my course work. I came across your page and I was just wondering if you could give me permission to use your photo of the chips? My course work is due in soon so if you could reply ASAP that would be great. Thanks, Murihah.
Nick 11/04/2012 10:47pm (1 month ago)
Sounds good. Not chips though. Chips need deep frying. These are roasted.
Kelly springer likes this 23/12/2011 12:05am (5 months ago)
Timothy J Percival likes this 20/07/2011 1:10pm (10 months ago)
Martin 16/07/2011 11:05am (10 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 (1 year 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 (2 years 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 (2 years 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 (2 years 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 (2 years ago)
Brilliant!!!!!!!

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