Everyone loves chips! Whether you are having them together with a steak or served up in a butty they are a staple side dish for many a meal.
If you’re looking for the healthier alternative, knowing how to make oven chips is a must! Here’s what you should think about…
1. Type of potato
Fluffy potatoes are your best bet here so we recommend using King Edwards or Maris Piper to get that lovely lightness inside.
To have the best chances for crisping, soak your cut chips for 30 minutes in a bowl of slightly salted water to remove some of the starch. Once soaked, dry them off properly with a paper towel as any moisture will create steam which will inhibit crisping. Finally, put them in a bowl and drizzle with some oil before getting them in the oven.
Preheat oven to 200°C, 180°C Fan, Gas Mark 6. Spread your chips out evenly on a baking tray, making sure to use greaseproof paper or non-stick foil to prevent sticking. Depending on how thick you have sliced your spuds leave them there for about 30-40 minutes, turning over a few times to ensure even cooking and colouring.
4. The finishing touches
Once ready you can serve them up with a range of different seasonings depending on the taste combinations you are going for. Try using celery salt, rosemary, toasted cumin seeds or even chili flakes to really bring out the flavours.
Why not rustle up some potato wedges? We’ve got classic Homemade Potato Wedges, Mexican-Style Wedges or Spicy Potato Wedges recipes. Or for something a bit different try our Tornado Twister Potatoes or Moroccan-Spiced Baked Potato Crisps.