Ultimate Oven Chips Recipes

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

HOMEMADE OVEN CHIPS

Steps:

• Preheat the oven into 200C/400F
• Brush a large metal non-stick baking tray with 1 tbsp of the vegetable oil. If your tray isn't non-stick, line the tray with non-stick foil instead. (*tip 1)
• Cut the potatoes into 1 cm (about 3/8 of an inch) thick slices (no need to peel).
• Sprinkle the sliced potatoes with the 1tbsp of cornflour and transfer to the oiled baking tray.
• Sprinkle with the 1tsp salt, 1/2 tsp pepper and 1/2 tsp paprika, then drizzle on the rest of the oil (3 tbsp).
• Toss everything together with your hands so the fries are fully coated in the oil and arrange the chips in a single layer. Try to ensure they're not touching too much.
• Cover the tray in a piece of foil that's been greased with a little vegetable oil.
• Place in the oven for 10 minutes, then remove the foil and cook for a further 10 minutes.
• Turn the fries over using a spatula and cook for a final 5-10 minutes until golden brown and crisp.
• Transfer to a serving dish and serve.

ULTIMATE OVEN CHIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Peel the potatoes and chop into medium-sized chips. Rinse under cold running water, then tip into a large pan, cover with cold salted water, add the vinegar and bring to a simmer over a medium heat. Stir once, then continue to simmer for about 6-8 mins until the chips are just cooked through but not breaking apart. Drain well.
• Add the oil to a shallow roasting tin and put in the oven to heat for 5 mins. Toss the chips in the cornflour, then carefully tip into the hot oil and arrange in a single layer using tongs. Drizzle with a little more oil to coat, then roast for 20 mins.
• Carefully turn the chips over in the oil using a spatula, then return to the oven for another 20 mins until golden brown.

EASY BAKE OVEN SECRET CHOCOLATE CHIP COOKIES

Steps:

• Preheat Easy Bake Oven 15 minutes
• Stir together the sugars and margarine. Add the baking powder, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips.
• Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 minutes Repeat until all the cookies are baked.
• Makes 12 cookies.

OVEN CHIPS

Steps:

• Preheat oven to highest temperature, generally 240 degrees Celsius.
• Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
• Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
• Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
• When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
• Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
• They will be ready when they are golden brown, crisp and lightly puffy.
• Remove from oven and serve with a dollop of mayonnaise.