Oven-roasted chips in a newspaper cone

Oven-roasted chips

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(33 ratings)

Prep: 10 mins Cook: 45 mins - 50 mins


Serves 4 - 6

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

Nutrition and extra info

Nutrition: per serving (for 4)

  • kcal237
  • fat6g
  • saturates1g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein5g
  • salt0.67g
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  • 6 large floury potatoes, such as Maris Piper, King Edward, Desirée (about 1.6kg/3lb 8oz)



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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp celery salt



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • flaked sea salt, to serve


  1. Heat oven to 200C/fan 180C/gas 6. Peel 6 large floury 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.

  2. Rinse under the cold tap and pat dry with a tea towel.

  3. Spread the chips on a large non-stick baking tray and toss with 2 tbsp olive oil and 1 tsp celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.

  4. 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 flaked sea salt to serve.

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Comments, questions and tips

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5th Mar, 2019
Ok, but a bit basic I wash and dry then throw them in a bowl with tbsp of oil, splash of Worcester sauce, paprika or cajun seasoning, pepper and salt. You can make it up with whatever is in the cupboard. Chuck them in a roasting tray, given them a shake and shove in a hot oven for 45min - 1hour. Turn them over after 10 min and then after 30 or so, (first one 'cos my trays are sticking !) Floury puts are best but any will do. I leave the skins on if not cooking for fussy teens...
8th Oct, 2017
If I'm in a hurry, simpler than par-boiling, I zap them in the microwave first, then oven cook for 25mins. Tossing in oil after microwaving is really effective; the warmth of the potatoes means the oil gets distributed well.
ChefKittyKibbles's picture
10th Sep, 2015
Simple, yet delicious. It is a healthier alternative to deep fried chips and I found that I enjoyed them much more! You could really taste the potato, while the outside had this nice golden brown "skin". They were really easy to make as well. No more store bought frozen chips for me!
21st Jun, 2013
I had them in for just over an hour and they cooked nicely, next time I will make the chips bigger.
3rd Jan, 2012
Fan-baked at almost 250C for half hour & turned them half way through cooking & my chips looked just as good :) We have a brand new Bosch oven too, so quite a good quality oven :)
3rd Jan, 2012
From the picture I think after they were almost ready they seemed to have put them under a hot grilled to get them the way they are..will try & see:)
27th Nov, 2011
I would probably say, unless you have a high quality oven either increase the temperature or leave them in for much longer!
27th Nov, 2011
I didn't think these were that great. For a start, the oven temperature was too low. All ovens are different so probably partly my fault. I finished them off in the pan and they were OK. I also used high quality potatoes, so who knows!
11th Oct, 2011
Hi Lambs Tail , Not sure about River Cobler ?? have you seen the write up re-this fish source - unless you know better -- regards R
3rd Jul, 2011
l used rooster potatoes and part boiled them first and used 3 tbs of olive oil and they were lovely will have them every time now


31st Jul, 2019
Can these be par-boiled in advance or would the potatoe go brown?
goodfoodteam's picture
1st Aug, 2019
Thanks for your question. The potatoes do not not need par-boiling for this recipe. You can cut them up and immerse them in cold water if you want to get ahead. Drain and pat dry, then continue as above.
Jak Stephenson's picture
Jak Stephenson
29th Apr, 2019
Tried this but they somehow were close to burnt after just 15mins, any ideas why such a big difference in cooking time?
goodfoodteam's picture
30th Apr, 2019
We're sorry to hear yours burned. This might be because the chips were cut very thin - we recommend a chunky finger width, it might be because the oven is running hot or was on too high a temperature or too close to the top of the oven. You also need to turn them during cooking at which time you can keep an eye on them and take them out if done sooner.
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