I’m about to change your life forever. Because these are THE BEST oven chips you will ever eat. For real. No kidding.
(maybe even better than deep-fried. whaaaaa?)
Obviously, oven chips are super important. And life is too short to eat a soggy, kind of burnt, waterlogged, and chewy chip – which is how so many oven baked chips turn out.
I have spent countless hours researching different methods, and testing to see what works best. Do you soak the chips in ice water? Do you douse the chips in boiling water? Do you grease the chips, or grease the tray? What kind of oil do you use? What kind of potato do you use? Is some kind of coating the secret? WHAT IS THE SECRET?
Friends, it was in front of me all along. Because the best oven chips ever, are actually roast potatoes. Proper, British, old school roast potatoes – in chip shape.
Are you familiar with how those beautiful Brits make their roasties? There’s basically two tricks to it: 1) par-boil the potatoes and 2) pre-heat the oil you’re cooking the potatoes in.
It’s super simple! Chop up your potatoes, however many you like, into your preferred chip size (around 1/2 inch or 1cm thick works well). Then you simply chuck them in a pan with cold water, bring them up to the boil, and boil them for 2 minutes.
After only two minutes they’ll still be basically raw, but just beginning to fuzz at the edges. This par-cooking guarantees that you’ll end up with beautifully soft and fluffy insides, and it goes a long way to helping the outsides crisp up too.
But the real secret to crispy outsides, is pre-heating the oil. All you need to do is pour a thin layer of oil into the bottom of your pan, just enough to coat it, and then put that in the oven for at least 15 minutes while your chips are boiling. Be sure to choose an oil that has a high smoke point (like vegetable or peanut oil).
Once the chips go into that hot layer of oil, they begin to sizzle immediately. Which means you get chips which are crispy crispy crispy on the outside, and fluffy fluffy fluffy on the inside. It’s basically heaven. No need to thank me. I do this for love.
- Potatoes, as many as you like
- Oil, with a high smoke point
- Salt, good quality
- Chop your potatoes into chips (around ½ an inch or 1 cm thickness is ideal)
- Choose a baking dish, making sure it's big enough to take all your chips in one layer (use more than one if necessary)
- Pour a thin layer of oil into your dish, just enough to thinly coat the bottom of the dish
- Preheat the oven to 400F/200C, and place the oiled dish in to preheat for at least 15 minutes.
- Place the chopped chips into a pan, and cover with cold water.
- Add a pinch of salt, and bring up to the boil. Boil for exactly two minutes and then drain and set aside to steam and dry (the drier the chips, the crispier they'll be).
- Once the oil has had it's 15 minutes heating, carefully add the chips to the pan, shaking gently, to ensure they are in one layer.
- Place the pan back in the oven for 15 minutes, then take them out and flip the chips over using a metal spatula.
- Place back in the oven for a further 20 minutes, at which point they should be golden, very crisp, and ready to be drained slightly, doused with salt, and devoured!