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

FAQs

How to make oven chips taste better? ›

Add herbs and spices for extra flavor.

"Add a bit of gourmet flair to your fries by sprinkling them with some garlic powder, fresh rosemary, seasoned salt, or fresh virgin-olive [oil] or truffle oil," Koeppe said. As well as adding flavor, a drizzle of oil can also help keep fries from sticking together in the oven.

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.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.

This is arguably the most important step in ensuring crispy chips. If your oven temperature is set too low (affected by altitude and your oven's particularities), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.

Slice the chips, then give them a bath in cold water, agitating them and even changing the water once or twice until it runs clear. To help the chips crisp up, take a page from Alison Roman at Bon Appétit and use some white vinegar during the last soak.

Spread a layer of store-bought kettle cooked potato chips on a baking sheet and sprinkle with finely grated Parmesan cheese (Pecorino also works well). Grind some black pepper on top, then do another layer. Think of it like making nachos: you want every chip to get at least a little bit of action from the toppings.

What is the secret that keeps potato chips fresh and crisp? If you guessed nitrogen, you are right. Nitrogen in chip bags ensures that food processing and packaging companies can protect the quality and integrity of everyone's favorite hearty snack.

How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.

On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

Should you put oil on oven chips? ›

Drizzle a baking tray with olive oil and add the chips. Season with salt and pepper and mix to coat the chips in oil. Bake for 20–25 minutes, until golden and crispy.

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.

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.

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.

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.

Best ways to reheat

Leftover chips reheat nicely in the oven from both chilled and frozen. Spread them out on a baking tray in a single layer and roast at 200C, gas mark 6. You'll need to judge how long to cook them depending on their thickness and how well done they were in the first place.

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.

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.