Crispy Homemade Oven Chips
5 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.2 kg potatoes, approx. 10โ12cm in length ((ยฃ1.39))
- 6 tbsp rapeseed oil
- 1 tsp garlic powder
- 1 tsp Salt & Pepper
Method
- Slice the potatoes into thin chips, with an approximate width of 1ยฝ cm. I left the skin on as I love the flavour, texture and less prep. You can peel them if you prefer.
- Place them in a bowl of cold water, this will remove any excess starch and maximise crispiness. Set aside for 30 minutes.
- Drain the chips, place them on a clean tea towel and pat dry. Once dry, add them back into a dry bowl along with the garlic powder, four tablespoons of rapeseed oil and salt. Mix together to ensure the chips are evenly coated.
- Line two shallow baking sheets with foil and coat the foil with the remaining rapeseed oil (one tablespoon per sheet to prevent sticking). Add half of the chips to each sheet and distribute evenly so the pieces are not overlapping or touching.
- Place both sheets in the oven to cook for 20 minutes, before rotating the chips and swapping their placement in the oven. Cook for a further 15โ20 minutes until golden brown and crispy.