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

FAQs

Why are my homemade oven chips soggy? ›

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. 2. Using enough of the right oil.

Floury potatoes contain much less moisture but can fall apart if overcooked. 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.

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.

Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.

And no need to dish up bland, unhealthy pre-made ones from a bag either. Take some potatoes, cut them up, add a little olive oil, sprinkle some garlic powder, some salt and pepper, and put them in the oven until crispy. That's just about all there is to it. No need to peel so we have perfect skin on fries awaiting.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

In most cases, baked potato chips have more sodium than fried ones, because manufacturers try to use salt to replace the flavor of fat. Anyway, when you consider the calories and fat content, you may want to choose baked potato chips.

Storage: The chips can be stored in a zip-top bag at cool room temperature for up to 5 days.

Put oven chips on a large baking tray. Drizzle over vegetable oil and sprinkle over smoked paprika, smoked or regular sea sealt flakes, dried rosemary, a small pinch of cayenne pepper and garlic granules; toss well to coat. Bake the chips to pack instructions until golden and crisp.

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.

Remove chips from packaging and spread evenly on a baking tray. Make sure that there is enough space for the chips to cook. Place your tray of chips in the centre of the oven and cook for 20 - 25 minutes. After about 12 minutes, toss and turn your chips to ensure an even crispness.

Peel those potatoes, slice them up to your desired thickness and rinse them in water. 2) Add your chips to a large pan of water on medium heat, and allow the water to simmer for up to half an hour – you'll want them to be nearly disintegrated. 3) Let them dry on a rack before freezing for at least half an hour.

Preheat the oven to 200 degrees, and preheat your oil for 10-15 minutes prior to adding the chips. Don't salt the oil, and don't overcrowd the pan, or the oven. Steam is the arch nemesis of the crispy chip. Cook the chips at a high temperature, and turn them halfway through.

If the oil isn't hot enough, this sealing process takes longer. Meanwhile, the moisture that's meant to stay in the body of the chip is excreted, making what is supposed to be a crispy outer layer, damp and steeped.

Remember, fries are full of water. The more fries you add to a tray, the more steam they'll be releasing in your oven, reducing crispness. Load the oven quickly. This prevents heat loss that can result in soggy fries.