Chunky oven chips

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!

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.

These are simple and delicious. I did them as thin wedges, rather than chips...

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!

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.

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!

The best oven chips ever! Made them a few times and sometimes add paprika or Cayenne to the oil. Delish.

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!

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!

Made these lots of times and they are delicious. I've adapted slightly and now use rapeseed oil instead of groundnut as I've found that nicest. Also they definitely need at least half an hour, usually 40mins, in the oven.