What is the secret to the best chips?

The secret to a crunchy outside layer and a soft, fluffy centre is cooking your chips three times . “Boil the potato sticks in boiling water till tender, then cool and dry on paper towel,” Camillo says. “Next step is to fry them in a fryer at 150°C until lightly browned and allow to cool again.

How to improve oven chips?

Chip Tip: For golden, crispy fries, cook on an open wire rack instead of on a baking sheet . The outcome is a soft and fluffy interior with a crispy salty exterior. Delicious!

What is the secret to crispy chips?

The Double-Fry Method When it comes to the actual cooking, you want to fry the french fries twice . The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

What makes chips more crispy?

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Why are my homemade oven chips soggy?

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy . Drain the chips and rinse under cold water, then dry thoroughly before cooking.

What are the best potatoes for chips?

For chips, we recommend using a maincrop floury potato , like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

Are homemade oven chips healthier?

Both oven-baking and air-frying your chips limit the amount of oil you're using, so these are healthier ways to cook chips . '' Deep-fried chips are generally considered tastier because they contain more fat (more on that below), but if you're going to deep-fry food, it's worth being wary of the oil you're using.

What is the number 1 best chips?

But do you know which are the bestselling potato chip brands! ☃ Top one: Lay's. ... ☃ Top two: Ruffles. ... ☃ Top three: Pringles. ... ☃ Top four: Utz. ... ☃ Top five: Kettle Brand. ... ☃ Top six: Cape Cod Potato Chips. ... ☃ Top seven: Herr's. ... ☃ Top eight: Wise. More items...

What is the best fat for cooking chips?

Peanut Oil : With its high smoke point and neutral flavour, it allows the natural flavours of the potatoes to shine through. This is important because you want the heat to be high enough to cook the chips quickly and make them crispy and a light, delicate texture, making it a popular choice among professional chefs.

How do you keep homemade oven chips from sticking?

Having hot oil is key to getting the potatoes not to stick to the tray and getting a perfect crisp skin. Toss the chips in the hot oil, salt, and place back into the oven. Cook for 20-25 minutes until golden. That's it – there isn't anything more to it.

Should you season oven chips?

The key to the perfectly crisp oven chip is to save the seasoning until the end of cooking . This is because salt draws out water – in lots of other dishes this intensifies the flavour of each ingredient, but with chips, it can make them turn soggy as they cook.

Which is best chips in the world?

Check out tasty and healthy chips for you below. 5:15PM Yellow Banana Chips. ... BRB Popped Potato Chips. ... New Tree Quinoa Chips Cream & Onion. ... Beyond Snáck Kerala Banana Chips. ... Makino - Nacho Chips. ... RiteBite Max Protein Cream And Onion Chips. ... Nutty Yogi Soya Twisters Chips. ... Kellogg's Pringles Potato Chips Original Flavour. More items... Feb 19, 2024

Home Made Oven Chips | Community Recipes | Nigella's Recipes (2024)

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Introduction

Delicious and healthy low fat oven chips, can be made from potatoes and/or sweet potatoes, and embellished with flavours of your own choosing. Total preparation and cooking time: about 35-40 minutes from start to finish. You spend 10-15 minute preparing and mixing, the last 20 or so the chips are in the oven.

Ingredients

Serves: as required

MetricCups

potatoes (and /or sweet potatoes)
olive oil
1 pinch of salt (to taste)
1 pinch of pepper (to taste)
herbs (optional)
mixed spice (optional)
cheese (optional)
pesto (optional)
garlic (optional)

potatoes (and /or sweet potatoes)
olive oil
1 pinch of salt (to taste)
1 pinch of pepper (to taste)
herbs (optional)
pumpkin pie spice (optional)
cheese (optional)
pesto (optional)
garlic (optional)

Method

Home Made Oven Chips is a community recipe submitted by mickpoos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want - both take the same time to cook.

Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.

Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job - let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want - not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ....anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.

Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.

Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.

Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.

Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.

Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.

Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.

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Tell us what you think

What 7 Others have said

Love these chips. Only make chips this way now. Simply great.
Posted by ann4spain on 14th April 2018
Lovely crisp chips. A definite family favourite now. Highly recommend trying them.
Posted by brayock on 6th May 2015
Yum! I've been looking to a better alternative for the kids than packaged food, these are great. I let them boil for a few minutes int he pot before I drained them though, they cooked a little faster in the oven then :)
Posted by brandnewbek on 18th August 2014
Chips always seem to come out a little soggy this way. I reckon I've invented the best way to do home made fries... best way of retaining nutrient too! Take medium sized floury potatoes. Do not cut into chip shapes! The fact that you leave the skin on and don't slice means water doesn't enter potato and saturate it when par-boiled. Put into salted boiling water. Keep simmering around 8mins (so exterior just starts to give). Turn off and leave in the water around 20mins. Drain and leave in colander around 10mins... just enough time so that you can hold the tatties without burning your hands. Place tatties on board and drag off skin with a butter knife. You'll be amazed at how little potato flesh you lose (and therefore nutrient content - most of which lies in and under the skin). Now you can cut to chip shape. From there on cook on tray with a bit of oil... just like you're doing roast potatoes. Easy, fluffy, crispy chips. Like I say, I've tried Nigella (and Ramsey does a similar idea). They're never quite right. I've tried Heston's (and that's too much effort - and you need a fryer). My method keeps more nutrient in the potato and it brings the best result. Happy cooking... Benny
Posted by banksy on 16th November 2013
Just trying this now although I only have sunflower oil. Surely has to be healthier than chip shop bought though, lol.
See Also
Lemon Roast Chicken | Chicken Recipes | Jamie Oliver Recipes
Posted by Jimblob on 11th April 2013
Having never really needing to know how to cook, I've never really bothered learning. But recently I've took a really big interest in it, I'm obsessed with the food channels. My first meal I cooked I used this recipe and I was impressed with how simple and how beautiful they tasted. I added pepper to mine and they were delicious. My mom and dad were impressed with the whole meal the chips being the best part, and I've now been put on cooking duty :). Perfect recipe, great taste, simple instructions.. Hard to go wrong.
Posted by YasminClee on 5th April 2013
Tried several times now and just a great healthy alternative to chips bought at the supermarket or from the local chip shop. The best part of this recipy is the end product is also 100% better tasting than bought chips....Thank you Nigella our family is converted back to the humble yet beautiful natural potato. Garry & Clare Morgan Phillip Island, Victoria Australia.
Posted by Morgs70 on 22nd March 2013

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