Chunky Oven Chips
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!
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.
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Nutrition
Calories: 177kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 789mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 37mg | Calcium: 23mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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