Chunky Oven Chips Recipes

CHUNKY OVEN CHIPS

Steps:

• Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
• Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

OVEN-ROASTED CHUNKY CHIPS

Steps:

• First wash the potatoes very thoroughly, then dry in a clean tea cloth - they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.

BEST EVER OVEN CHIPS

Steps:

• 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 - 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 - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula 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.

HOMEMADE CRISPY OVEN CHIPS

Steps:

• Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
• Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
• Rinse in cold water and drain.
• Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
• Add 2 tablespoons of rapeseed oil to the chips and coat well.
• Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
• Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
• Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
• Serve straightaway with a sprinkling of salt.

CHUNKY OVEN CHIPS

Steps:

• Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 4 mins, then drain well. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.