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Homemade Oven Chips

Homemade Oven Chips, crispy and moreish, are so easy. Whether you like classic straight cut or crinkle cut, my failproof recipe will give you crispy, non-greasy oven chips every time.

Course Side Dish, Snack
Cuisine American, British, Vegetarian, Vegan, plant-based, European, gluten-free
Keyword potatoes, fries
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 4 med-large floury potatoes (approx 700 grams in total) see Recipe Note #1
  • 3 tbsp oil e.g. olive, sunflower, rapeseed, vegetable
  • ½ - 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp garlic granules or powder (optional) or use other spices such as paprika, chilli etc.
  • 2 rounded tsp cornflour see Recipe Note #2

Instructions

  1. Peel the potatoes, or leave skin-on if preferred, then wash them.

    Using a knife or crinkle cutter, slice the potatoes 1 - 1½ cm thick. Then cut each slice into chips 1 - 1½ cm thick. See Recipe Note #3

    Put the chips in a large bowl and cover with cold water. Soak for a minimum of 30 minutes and up to 3 hours. If you want to soak for longer than this, then do so in the fridge.

  2. Preheat your oven to 190 C / 170 Fan / Gas 5 and position a shelf just above the middle.

    Line a large baking tray (minimum size 31 x 28 cm) or two smaller ones with baking paper.

  3. After soaking, drain the potatoes then dry them in a clean tea towel.

    Dry out the bowl then put the potatoes back in.

    Drizzle with the oil and season with salt, pepper, and the garlic or other spices if using.

    Using your hands, toss well so that the potatoes are evenly coated in oil and seasonings.

  4. Tip potatoes into the baking tray then sprinkle with the cornflour. Use your hands to massage the cornflour into them: there should be no dry flour visible.

    Space out the chips so they aren't touching.

  5. Put the tray in the oven and bake for 20 minutes.

    After 20 minutes, take the tray out of the oven and increase the temperature to 220 C / 200 Fan / Gas 7.

    Carefully turn over each chip (a palette knife is helpful) then return the tray to the oven.

    Cook for a further 10 minutes.

  6. Take the tray out of the oven and check whether chips at the sides of the tray are cooking more quickly than those in the middle. If so, use tongs to swap their places before returning to the oven.

    Continue cooking until the chips are browned, crispy and done to your liking (approx 3 - 5 minutes more).

  7. If necessary, blot the chips on kitchen paper to remove any excess oil then serve, sprinkled with extra salt if liked.

    Leftovers can be reheated in a medium oven.

Recipe Notes

Note #1 Floury potatoes such as Maris Piper, King Edward, Russet or Rooster are best for making chips.

Note #2 If you don't have cornflour, then rice flour or potato flour should work but please be aware that the recipe has only been tested with cornflour.

Note #3 You can cut the chips thicker or thinner but will need to increase or decrease the cooking time accordingly.