Chunky oven chips

Chunky oven chips

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(119 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Gordon Ramsay makes healthy and tasty chunky chips - without deep-frying

Nutrition and extra info

  • Vegetarian
  • Vegan


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 750g Desirée potato (about 3 medium large), peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • groundnut oil, for drizzling
  • sea salt and freshly ground black pepper


  1. 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.

  2. 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.

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Comments, questions and tips

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Death Rising's picture
Death Rising
5th Aug, 2018
Slimming world is who this belongs to.
Crazypig129 Gaming's picture
Crazypig129 Gaming
10th Jan, 2018
The kids loved them with homemade baked chicken nuggets, had them asking for more all day! Thank you, Gordon, for a recipe I will continue to use for healthy, oven-baked chips!
24th Nov, 2017
Didn't blanch first. Cut into chips and put in a freezer bag. Added scanty tbsp rapeseed oil and seasonings. Good shake in the bag and tipped onto baking sheet. Bake top of the oven 25mins. Perfect.
27th Oct, 2017
These are simple and delicious. I did them as thin wedges, rather than chips...
29th May, 2017
I've been making these for a few years now, can't fault them - just follow the recipe exactly as stated and you can't go wrong. Easy, crisp, lovely!
4th Jan, 2017
Crispy outside and fluffy inside. After blanching, I added roasted nut oil, turmeric, curry powder and some salt just enough to lightly cover them. I cooked mine for 30 mins. They were lush. this recipe is a keeper.
13th Dec, 2016
These chips are truly to die for. I live in the US and they just don't do Brit fish n chip type chips. These taste so similar to your local chippy it's insane. Some tips - after blanching, cooking and draining, in batches I oil and season the tats in a bowl which makes it easier to get full coverage. Make sure your baking tray is Pre heated and don't flip until after 10-15mins. This will avoid the breakage some have mentioned. These usually take a good 30mins to be perfect but of course that depends on how crowded your tray is and how large you cut those beauties. I have made these a lot for my yank friends and they are a hit. For the ultimate version, which is of course quite naughty, we did these in an actual fryer outside and they were amazing. Enjoy!
25th Jun, 2016
The best oven chips ever! Made them a few times and sometimes add paprika or Cayenne to the oil. Delish.
15th Jun, 2016
I thought I would give this a try as my freezer is on the blink and had some spare King Edward potatoes and wow, they were so unbelievably delicious and incredibly easy to make. I didn't have rapeseed oil so used extra virgin olive oil and then Malden rock salt to season. Popped it in the oven for 20 minutes and wow what a treat. I used one large King Edward potato and it was plenty enough portion for a meal for one. Will definitely be making these again instead of buying frozen!
12th Dec, 2015
Didn't realise how good these were going to be until they came out of the oven. As long as they have a bit of a gap between them, the chips crisp up perfectly. You really can't buy these from the shops and - to be honest - are better than a lot of fries from restaurants. It's a really simple recipe that I will keep using. They go down a treat!


Crazypig129 Gaming's picture
Crazypig129 Gaming
10th Jan, 2018
Hello, just wondering what oil I should use other than groundnut oil because I cannot find it anywhere. Is olive oil or sunflower oil ok?
goodfoodteam's picture
12th Jan, 2018
Thanks for your question. We'd recommend sunflower or rapeseed oil.
7th Feb, 2017
Hello, As I live in France, Desiree are not very common potatoes. Which other variety would you advise: Bintje? Agatha? Annabelle? Thanks in advance.
goodfoodteam's picture
16th Feb, 2017
Thanks for your question, you want to replace them with another firm, smooth fleshed potato. Bintje or Vivaldi are good choices.
13th Dec, 2016
Wondered if they would work without peeling the potatoes?
goodfoodteam's picture
17th Dec, 2016
Hi there, yes it will work!
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