These chunky oven chips are crispy on the outside and fluffy on the inside — the perfect homemade alternative to deep-fried chips. Ideal as a side or snack with your favourite dips!
We LOVE chips...and deep fried chips are great, but they do end up leaving the kitchen a bit smelly for a few days. We’ve tried many variations of oven chips over the years and we’ve never been that impressed…until now!
We found this recipe for chunky oven chips by Gordon Ramsay on BBC Good Food and you really wouldn’t know that they’ve been cooked in the oven. The chips are much healthier and the kitchen is definitely less smelly so what's not to love!?!
Tips
- Seasonings - try spices like paprika, cayenne, cajun or chipotle. Try garnishing with rosemary, thyme or parsley once the chips are cooked. For cheesy garlic chips, toss the cooked chips in grated parmesan and garlic butter.
- This chunky oven chips recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - preheat your air fryer at 200C for 5 minutes and cook in a single layer for 20 to 25 mins, shaking halfway through.
Most likely reasons - too much oil, overcrowding the tray (steam softens them), or low oven temperature.
Yes - slice the potatoes into chips and place in a large bowl of cold water. Store them in the fridge until you're ready to blanch then roast them.
Yes - parboil, dry, then freeze raw chips on a tray. Bake them straight from frozen at 220C/200C fan/gas 7, adding 5 to 10 minutes to the cook time.
Parboil the chips for 5 to 7 minutes, drain well, then rough them up in the pan before roasting.
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How to make these Chunky Oven Chips
Ingredients
- 750g potatoes (I like Maris Piper or King Edward), peeled if you wish
- cooking salt
- 1 tbsp groundnut or rapeseed oil
- salt and freshly ground black pepper
- additional seasonings of your choice (optional - see Tips)
Instructions
- Heat oven to 250C/230C fan/gas 10.
- Cut each potato into 1cm wide slices, then into 1cm sticks.
- Blanch in a large pan of boiling salted water for 3 minutes, then drain well.
- Return the potatoes to the pan and drizzle with oil and season with salt and pepper, and any additional seasonings (if using). Toss together to ensure each chip is evenly coated.
- Shake the potatoes out onto a large roasting tin or baking tray and spread out evenly.
- Bake for 25 minutes in the oven, turning the potatoes at least twice, until golden brown and crisp.
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Chunky Oven Chips
Ingredients
- 750 g (1.7 lb) potatoes (I like Maris Piper or King Edward) peeled if you wish
- cooking salt
- 1 tbsp groundnut or rapeseed oil
- salt and freshly ground black pepper
- additional seasonings of your choice (optional - see Notes)
Instructions
- Heat oven to 250C/230C fan/gas 10.
- Cut each potato into 1cm wide slices, then into 1cm sticks.
- Blanch in a large pan of boiling salted water for 3 minutes, then drain well.
- Return the potatoes to the pan and drizzle with oil and season with salt and pepper, and any additional seasonings (if using). Toss together to ensure each chip is evenly coated.
- Shake the potatoes out onto a large roasting tin or baking tray and spread out evenly.
- Bake for 25 minutes in the oven, turning the potatoes at least twice, until golden brown and crisp.
Notes
- Seasonings - try spices like paprika, cayenne, cajun or chipotle. Try garnishing with rosemary, thyme or parsley once the chips are cooked. For cheesy garlic chips, toss the cooked chips in grated parmesan and garlic butter.
- This chunky oven chips recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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