Easy Oven Chips
Thin homemade chips, soaked and baked on a hot tray until crisp.
- Prep
- 10 min
- Cook
- 55 min
- Total
- 1 hr 5 min
- Serves
- 4
- Ingredients
- 3
- Effort
- Easy
Ingredients
- 800 g (1 lb 12 oz) Potatoes, peeled, cut into 1cm (0.4 in) sticks
- 2 tbsp Olive oil
- 1 tsp Salt
You’ll need: 2 baking trays
Method
Put the chips in a large bowl, cover with cold water and soak for 20 minutes. Soaking removes surface starch so they crisp.
Meanwhile, heat the oven to 210°C (410°F) fan (230°C (450°F) conventional) and put 2 lined baking trays in to heat.
Drain the chips and dry thoroughly with a clean tea towel. Wet chips will steam, not crisp.
Toss with the oil and salt. Spread over the hot trays in a single layer, leaving gaps.
Bake for 30–35 minutes, turning once halfway, until golden and crisp. Serve straight away.
Storage
Best eaten fresh. Fridge up to 2 days; re-crisp in a hot oven for 8 minutes.
