Oven-roasted chips

Oven-roasted chips

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(17 ratings)

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Cooking time

Ready in about an hour

Skill level

Easy

Servings

Serves 4 - 6

Try these oven-roasted chips, far less fatty than their fried cousins

Nutrition and extra info

Nutrition info

Nutrition per serving (for 4)

kcalories
237
protein
5g
carbs
43g
fat
6g
saturates
1g
fibre
3g
sugar
0g
salt
0.67g

Ingredients

  • 6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)
  • 2 tbsp olive oil
  • 1 tsp celery salt
  • flaked sea salt, to serve

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness you do is entirely up to you, though the width of your finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
  2. Spread the chips on a large non-stick baking tray and toss with oil and celery salt. Lie them fl at 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.

Recipe from Good Food magazine, February 2005

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Comments

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bunmonster's picture

I've always brought my just-cut chips to the boil in a pan of cold water and then tossed them in a good olive oil before baking. This gives great results!

kefalonia's picture
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We've just moved into our new house & don't want to cook chips the usual smelly way! So this recipe is ideal, great chips & no "chips smell" hanging around afterwards

tanyac032002's picture
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I've been making my own chips for a while now but these are really good, especially with the celery salt.

megandben's picture
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We only have oven chips in our house. I normally buy them but these were excellent, will definitely make them all the time now, and it was so easy.

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