Homemade Oven Chips Food

EASY OVEN CHIPS

Steps:

• Preheat the oven to 200C/180C (Fan)/Gas 6. Cut the potatoes into chunky chip-sized wedges and add to a saucepan. Pour over boiling water from a kettle to cover and boil for 5 minutes. Drain.
• Pour the oil onto a baking tray. Add the drained chips and and toss until the chips are evenly coated. Spread the chips out into a single layer, season with salt and freshly ground black pepper, then cook for 20-25 minutes. Check after 10 minutes, shaking and turning occasionally, until golden-brown and crisp.

ULTIMATE OVEN CHIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Peel the potatoes and chop into medium-sized chips. Rinse under cold running water, then tip into a large pan, cover with cold salted water, add the vinegar and bring to a simmer over a medium heat. Stir once, then continue to simmer for about 6-8 mins until the chips are just cooked through but not breaking apart. Drain well.
• Add the oil to a shallow roasting tin and put in the oven to heat for 5 mins. Toss the chips in the cornflour, then carefully tip into the hot oil and arrange in a single layer using tongs. Drizzle with a little more oil to coat, then roast for 20 mins.
• Carefully turn the chips over in the oil using a spatula, then return to the oven for another 20 mins until golden brown.

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.

HOMEMADE OVEN CHIPS

Steps:

• Peel the potatoes and cut into fingerthick pieces. Try to have them all be roughly equal in size.
• Wash the potatoe pieces in cold water and pat them dry using a kitchen towel.
• Place in a big bowl, add the oil and the pressed garlic and mix thoroughly.
• Put onto a paper-lined baking tray and bake at 200°C in the preheated oven for about 20-25 minutes, the turn them onto the other side and bake for another 20 minutes until chips are golden brown.
• Sprinkle with salt and serve.

HOMEMADE OVEN CHIPS

Steps:

• Preheat the oven to 220 degrees celcius.
• Cut the potatoes into thick chips. Plunge into a pan contaning the boiling stock and cook for 5 minutes, until just tender.
• Drain in a colander. Allow to cool slightly.
• Put the oil in a plastic food boc and CAREFULLY toss the chips in the oil.
• Transfer the chips to a lightly greased baking tray and bake for 10-15 minutes, turning them once or twice, until golden and crisp. Sprinkle with paprika or salt 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.