Chunky oven chips

Chunky oven chips

By Gordon Ramsay
  • 1
  • 2
  • 3
  • 4
  • 5
(129 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 20 mins

Easy

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 750g Desirée potato (about 3 medium large), peeled
    Potato

    Potato

    po-tate-oh

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
JaneTheThorn
25th Feb, 2019
5.05
My family declared these chips to be insanely good! I used rapeseed oil and poured some on a preheated baking tray, then added the potatoes and poured a little oil over them and turned them over and over to coat. I sprinkled Malvern salt and a little sweet smoked paprika over before baking them for about 25 mins. Delicious!
ryna482's picture
ryna482
30th Jan, 2019
5.05
Loved this recipe. The only thing I did differently was replacing the groundnut oil with olive oil and cooking for slightly longer than 20 mins to make them more crispy. :)
Graham Wellard's picture
Graham Wellard
6th Jan, 2019
5.05
Terrific method for making chips. A hit in my house with everyone.
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
5.05
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!
trishacarl
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.
lizleicester
27th Oct, 2017
5.05
These are simple and delicious. I did them as thin wedges, rather than chips...
catbail
29th May, 2017
5.05
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!
hunniko
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.
Mike91597
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!

Pages

Davison.heather...
5th Aug, 2019
Can I parboil these in advance or will they discolour
goodfoodteam's picture
goodfoodteam
8th Aug, 2019
Thanks for your question. They can discolour a little once parboiled but if covered well and then oven cooked until golden, they should turn out well.
beckycrank
7th Jan, 2019
Do we know the nutrition information on these? It’s says 0 for everything
goodfoodteam's picture
goodfoodteam
8th Jan, 2019
Thanks for your question. The nutrition hasn't been calculated for this recipe but we'll get it added.
Crazypig129 Gaming's picture
Crazypig129 Gaming
10th Jan, 2018
5.05
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
goodfoodteam
12th Jan, 2018
Thanks for your question. We'd recommend sunflower or rapeseed oil.
ldupuy
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
goodfoodteam
16th Feb, 2017
Thanks for your question, you want to replace them with another firm, smooth fleshed potato. Bintje or Vivaldi are good choices.
kookymooky
13th Dec, 2016
Wondered if they would work without peeling the potatoes?
goodfoodteam's picture
goodfoodteam
17th Dec, 2016
Hi there, yes it will work!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?