Chunky Oven Chips Food

CHUNKY OVEN CHIPS

Steps:

• Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
• Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

OVEN-ROASTED CHUNKY CHIPS

Steps:

• First wash the potatoes very thoroughly, then dry in a clean tea cloth - they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.

OVEN-BAKED FAT CHIPS WITH ROSEMARY SALT

Steps:

• Place a baking tray in the oven and preheat it to 230 degrees C (450 degrees F).
• 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.
• Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

OVEN CHIPS

Steps:

• Preheat oven to highest temperature, generally 240 degrees Celsius.
• Lightly oil a large shallow roasting tin and place it in the oven to get really hot while you prepare the potatoes.
• Cut the potatoes in half lengthwise, then into long thin wedges, or thicker ones if you prefer.
• Brush each side lightly with oil (or just pop them into a large bowl, pour some oil over and mix them around a few times to coat them).
• When the oven is really hot, remove the pan carefully and scatter the potato wedges over it, spreading them out in a single layer over the hot oil.
• Sprinkle the potato wedges with the herbs and salt and roast for about 20 minutes, or longer if they are thicker.
• They will be ready when they are golden brown, crisp and lightly puffy.
• Remove from oven and serve with a dollop of mayonnaise.

LOW-FAT HOME-MADE OVEN CHIPS

Steps:

• Pre-heat the oven to 220 degrees.
• Cut the potatoes into thick chips.
• Heat the stock in a large pan,when boiling,plunge the potatoes into it and cook approx 5 mins or until just tender.
• Drain the potatoes and cool slightly-reserve the stock for making chips on another day!
• Put the oil in a large ziplock bag and carefully toss the chips in it-at this point you can freeze them for use another day.
• Transfer the chips to a non-stick baking tray and bake for approx 15 mins,turning them once or twice, until golden and crisp (if cooking from frozen allow a little longer!).
• Sprinkle with paprika or if you're like me and can't live without it some spicy chicken salt.