Homemade oven chips
- Jo Pratt
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 45 mins - 50 mins
A star rating of 4.4 out of 5.60 ratingsRate
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Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin. These are much easier to cook and lower in fat than fried
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
6 large floury potatoes
such as Maris Piper, King Edward, Desirée (about 1.6kg)
-
2 tbsp olive oil
-
1 tsp celery salt
-
sea salt
to serve
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Nutrition: per serving (for 4)
-
kcal232
-
fat4g
low
-
saturates1g
-
carbs42g
-
sugars2g
low
-
fibre5g
-
protein4g
-
salt0.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
-
step 2
Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
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step 3
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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A star rating of 4.4 out of 5.60 ratings
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