Oven Chipped Potatoes Recipes

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

OVEN-ROASTED CHIPS

Steps:

• 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.

EASY OVEN CHIPS

Steps:

• Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain.
• Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp.

OVEN BAKED CHIPS / POTATO WEDGES

Steps:

• Preheat ove 200 c / 400 f Gas Mark 6.
• Heat a metal tray in the oven.
• Cut potatoes into quarters skins can be left on or peel them if you prefer.
• Put into a pan of slighty salted boiled water and boil for 2 - 3 minutes.
• Drain. Coat with the Olive oil, salt and a little pepper.
• Put onto the heated tray.
• Put into oven for 30 - 40 minuted until nicely browned.

OVEN CHIPPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Layer potato slices in 13x9x2 inch baking dish lightly sprayed with oil.
• Melt butter in small saucepan and stir in grated onion, salt and pepper.
• Pour over potatoes and bake for about 45 minutes or until tender when pierced with fork.
• Sprinkle with parsley, thyme and cheese and bake for an additional 15 minutes or until cheese is melted.

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.

OVEN-CRISPED POTATOES

Steps:

• Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.

OVEN BAKED POTATO CHIPS

Steps:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
• Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
• Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.