home made oven chips

givememoney

Being fed up with tasteless oven chips I
decided to make my own.

They are ok and better than shop bought ones. However I still feel they could be improved. I've tried using different oil latest being groundnut. Maybe it is the potatoe though the flavour doesn't seem to much different.

Id like to know others recipe for delicious oven chips.

krlyr

As an alternative to chips, I make homemade potato wedges. Tend to do two different flavours - one a herby one (garlic italian seasoning is the easiest, and a favourite of hours) and a cajun-spice type. Similar to making chips I suppose - par-boiled potatoes, then drizzled with oil and sprinkled with herbs/spices before cooking in the oven for about 30 mins. With or without skin, depending on preference/potato type.

Florence22

I parboil Maris Piper with an onion, a stock cube and a bit of chicken or veg stock powder just for a few minutes then drain thoroughly and let the steam "finish".

I usually do a load of them and open freeze at this point and bag them up when frozen but had some fresh tonight, either way works well.

To cook them I always use groundnut oil on a foiled baking tray, heat it thoroughly in a very hot oven, salt and black pepper the oil, (you could add a crumbled stock cube at this point too - extra taste), and chuck on the chips, turning quickly so they're coated.

Keep an eye on them in case they frazzle but they usually emerge from the oven all crispy and soft in the middle and tasty after about 25-30 minutes.

Hope this helps xx

-taff

I chop them into huge chunk, like really thick chips, then put in a bowl with one tablespoon or therabouts of olive oil, mush them around till they're covered, then sprinkle them with sea salt, then roast them for about an hour on about 150 to 170. I've got a weird oven so the times and heat don't seem to correspond with any recipe amounts...
The secret is using good potateos, not those rubbish generic white ones in supermarkets.

givememoney

Florence22 wrote: »

I parboil Maris Piper with an onion, a stock cube and a bit of chicken or veg stock powder just for a few minutes then drain thoroughly and let the steam "finish".

I usually do a load of them and open freeze at this point and bag them up when frozen but had some fresh tonight, either way works well.

To cook them I always use groundnut oil on a foiled baking tray, heat it thoroughly in a very hot oven, salt and black pepper the oil, (you could add a crumbled stock cube at this point too - extra taste), and chuck on the chips, turning quickly so they're coated.

Keep an eye on them in case they frazzle but they usually emerge from the oven all crispy and soft in the middle and tasty after about 25-30 minutes.

Hope this helps xx

Wow thanks for this, I'd never of thought of adding onion etc. to the par boil stage.

I wouldn't have thought of heating the oil and adding the seasoning to it either. I generally drizzle oil over the par boiled chips but will try this in future.

Thank you.

double_mummy

chilli flakes in the water also works to make spicy chips any of those spice packs work well any extra fajita seasoning is yummy

chunky chips (skin on) after par boiling pat dry with tea towel (a clean one preferably) then add herbs seasoning and a touch of oil then put onto a tray about 180-200 (fan assisted) between 25-40 minutes depending on what else is in the oven and how many are on the tray

if you add a bit too much oil and they go soggy crush them up a bit put in a frying pan a cook like scrambled eggs (keep moving them) so you have flavored crushed potatoes with crispy bits - i have to make this intentionally now lol