Oven Roasted Chunky Chips Recipes

CHUNKY OVEN CHIPS

Steps:

• 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.
• 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.

HOMEMADE CRISPY OVEN CHIPS

Steps:

• Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
• Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
• Rinse in cold water and drain.
• Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
• Add 2 tablespoons of rapeseed oil to the chips and coat well.
• Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
• Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
• Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
• Serve straightaway with a sprinkling of salt.

OVEN-BAKED FAT CHIPS WITH ROSEMARY SALT

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• Parboil the potato chips, skin on, for about 10 minutes in boiling salted water.
• Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

OVEN-ROASTED CHUNKY CHIPS

Steps:

• First wash the potatoes very thoroughly, then dry in a clean tea cloth - they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.