The Best Homemade Crispy Oven Chips – crunchy on the outside and fluffy on the inside. Quick and easy to make, so much better than ready made.
Fed up with soggy chips ? No need to bother with a deep fat fryer, simply follow my recipe to get perfect crispy oven chips every time.
We love our crispy oven chips here at the Kitchen Shed, especially when we’re in full Friday night “let’s have a takeaway” mode. Combine your crispy oven chips with homemade takeaway style chicken kebabs and you’re in for a real treat.
These crunchy beauties really don’t take much more time than using a bag of chips from the freezer – the little extra prep time is definitely worth it.
Since potatoes are naturally fat free and a great source of fibre and potassium, these chips come in on the healthy side too. Did you know a large potato has almost four times as much potassium as a medium banana ?
The recipe uses a small amount of rapeseed oil (which is high in Mono-unsaturates) and a tablespoon of cornmeal with spice and salt and pepper for the coating.
Coming in at 222 kcals and only 4 grams of fat per portion, these are the best tasting low fat oven chips.
What ingredients do I need ?
Best potatoes for crispy oven chips – the perfect oven chip starts with the potato, which is not just any old potato. If you don’t use the right variety of potato your chips won’t be as good as they could be.
When buying a bag of spuds, check the label for the variety – you can’t rely on a generic description such as “White Potatoes”. I always want to know the particular variety when buying potatoes so it matches the dish I’m making.
For chips you need a more floury variety like Maris Piper, King Edward, Russet or Wilja.
I like to use Maris Piper, or Wilja if I can get them, but as OH loves his chips I’ve used quite a few different floury potato varieties. A floury potato will give you that essential combination of crispy exterior and fluffy interior.
Crispy coating ingredients – for that perfect extra crispy exterior I’ve used a small amount of cornmeal mixed with paprika, salt and pepper.
There’s just enough cornmeal and seasoning to give a tasty, crunchy coating but none of the negative aftertaste you can get from frozen oven chips.
What equipment do I need ?
You will need a large shallow roasting tray or pan. I use a traditional black enamelled shallow tray as the darker tin absorbs more heat the low sides allow better hot air circulation. Both of these features contribute to delivering crispier chips.
How to make the best Homemade Crispy Oven Chips
Full recipe with detailed steps in the recipe card at the end of this post.
Firstly, peel and cut your potatoes into 1cm slices and then cut the slices to give 1cm x 1cm sticks. This will give you chunky chips / steak chips / steak fries. Feel free to cut your potatoes thinner, just reduce the cooking time by five minutes.
Rinse in cold water and drain.
Microwave your chunky chips for five minutes on full power and drain any water which emerges. Using the microwave does a perfect job of par cooking the potatoes and it’s so much easier than boiling in a pan. Plus it gets rid of excess water in the potato, giving you extra crispy chips.
Evenly coat your chips with the oil – an even coating of oil helps when adding your cornmeal seasoning. Mix together the cornmeal, paprika, salt and pepper and coat the oiled chips.
Lastly, grease your roasting tray with a little oil and place your chips evenly spaced on the tin. Allow plenty of room for air circulation so your chips can crisp and brown. If your roasting tin isn’t large enough, use two trays or you may end up with soggy chips.
Place your roasting tray of chips into pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes. I find it much better to leave the chips well alone for 15 minutes before turning.
Serve straightaway with a sprinkling of salt.
How to serve
Perfect as a side dish or as a sharing platter with tomato ketchup and mayo. Bearing in mind OH’s favourite is a chip butty, guess who immediately stacks these chips in a buttered soft bread roll.
Fancy trying our delicious homemade crispy oven chips as a side dish ?
Can I freeze them ?
Yes, you can ! It’s always handy to have a bag of frozen homemade oven chips to hand in your freezer.
You can freeze homemade oven chips once you have par-cooked them and coated them in oil and seasoning. Let them cool and open freeze on a tray before popping in a freezer bag. Freezing at this stage gives you the best results, a crispy exterior and a fluffy inside.
Cook from frozen for 30 minutes on a roasting tray, turning after 20 minutes.
Also, you can freeze your oven chips once they’re fully cooked from fresh, which is useful if you have any leftovers.
I must admit, we’d never had any leftovers so I had to cook a batch and freeze them just to check how freezing might affect texture. OH reckons the texture is slightly different but definitely not an issue.
In this instance, cooking from frozen on a roasting tray should take about 25 minutes.
Other recipes you might like……
- Roast Bombay Potatoes
- Perfect Mashed Potatoes
- Parmentier Potatoes
- Mexican Potatoes
- Slow Cooker Jacket Potatoes
- Slow Cooker Roast Potatoes
Homemade Crispy Oven Chips
- 1 large shallow roasting tray / tin – the darker coloured the better to absorb more heat.
- 750 g potatoes about 4 medium potatoes. Floury varieties are best eg Maris Piper, King Edward or Russet
- 3 tbs rapeseed / Canola oil
- 1 tbs cornmeal / polenta
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
- Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
- Rinse in cold water and drain.
- Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
- Add 2 tablespoons of rapeseed oil to the chips and coat well.
- Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
- Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
- Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
- Serve straightaway with a sprinkling of salt.
- 1 cm chips will give you chunky chips, feel free to cut them thinner, just cook them for five minutes less.
- You can freeze homemade oven chips once you have par-cooked them and coated them in oil and seasoning. Let them cool and open freeze on a tray beforing popping in a freezer bag. Cook for 30 mins on a roasting tray, turning after 20 mins.
- Nutrition information is approximate and meant as a guideline only.