This post was updated in 2021 to include my new (and, I believe, improved) tweak on this method.
Daddy or chips? Do you remember the ad from the 90s? One of my favourites …
Despite their convenience, I’ve never been one for frozen chips – not even the oven variety. Not sure why – I just haven’t. But I have always had my own alternative way of making them. Let’s face it - having an easy method in your repertoire for rustling up hot, crispy, chunky (and healthy incidentally) chips from the oven in the blink of an eye is a lifesaver. Sometimes the only way is chips.
There are more fiddly ways that you can make oven chips for sure – sometimes involving blanching the potatoes first, sometimes involving tossing the potatoes in oil before spreading them on a baking tray. I don’t think you need to do either and you can save on time … and washing up if you keep it simple.
The method for my Easy Oven Chips goes like this –
CUT ... PUT ON TRAY ... DRIZZLE WITH OIL ... SEASON ... ROAST
And if the simplicity of that doesn’t convince you, here are a few more reasons why these Easy Oven Chips will be your new best friend
- Nothing about making these chips is about precision. Use whichever potatoes you have in the house – I sometimes even use small new potatoes and cut them in half. Not sure they are then the proper chip shape but they still taste great.
- The oven temperature doesn’t need to be precise either – if I’m in a rush I’ll wack it up a bit so that they cook a bit quicker.
- No peeling of potatoes required.
- If you cut each potato in half, along the length, and cut each half into 4 chunky chips, then the chips will stand nicely on their own bit of skin and won’t stick to the baking tray. In addition, if you avoid using enormous potatoes, you won’t be caught with chips cut from the centre of the potato that have little or no skin to sit on. Without the skin, the chips will stick to the tray. There’s nothing more certain.
- These are healthy chips. Yes, you heard me right - I said healthy chips.
- Be a bit more heavy-handed with the drizzling and the result, albeit oilier, feels a bit more indulgent.
- Choose your seasoning to suit your mood – paprika, chilli powder, chopped thyme or, my favourite, a generous grinding of salt and pepper. Sometimes simple is good.
And here is my 2021 tweak to the method above -
I discovered quite by chance that using big potatoes and cutting thinner chips (as if you were going to deep fry them) works brilliantly, but ONLY if you use baking parchment on the tray. I don't worry about peeling the potatoes - just wash and slice - and the end result is arguably closer to a proper deep-fried chip and just begging for two slices of white bread and a sprinkling of Sarson's vinegar. My teenage daughter assures me that I've nailed it with this tweak and I'm basking in the glory 🙂 Although please ignore my VERY uneven oven #workingwithwhatihave
So … what will it be, Daddy or chips?
And if you fancy reading about what happened when two teenagers tackled making Easy Oven Chips for the family, you can read about it here.