Your best technique for home made oven chips ?

[Lardlizard]

We used to use a deep fat fryer, but thinking of getting rid of it, so I’ve par boiled the potatoes they are steaming atm
I’m planning on letting all the stream get off them !
As I’m guessing that will help them get crispier
I have fat so was going to try and roast them in a small amount of butter ?!

What oven temp do you use ?

What happened OP? What went wrong?

Chip then parboil here. I do them at 200 (fan oven) and we have Schwartz chip seasoning, massive pot of it from Costco (how I miss Costco ...)

After many years, I have finally learned how to do homemade wedges/chips:

Big baking tray, well oiled:
No par-boiling
wedges or chips onto tray, ensuring well covered in oil as you go
salt and pepper, plus herbs/spices as wished
hot oven on top shelf and NO TOUCHING, POKING or LOOKING for at least 35 minutes
After that, you can look at them and decide if they need turning over yet
Then NO TOUCHING AGAIN for another 15 minutes
Then decide if they are done or if they need longer.

The no poking makes a huge difference - and obviously a really good baking tray.

Even sized chips
Parboil for 3 mins with a veg stock cube in the water
Spray tray with frylight and heat
Put chips on tray and spray again
25 mins

200 degree fan oven

Could never get them right them always ended up too crispy/hard/shiny. Then I bought an acti-fry and my chip game changed forever!

Remus can you explain what to look for in a good baking tray - heavy? Non-stick?

Burnt them to a crisp !

I was going to say it might be the butter since it is not good at high temperatures, may6be trying again with oil would work better.

Slice em, spritz of spray oil, seasoning, bunged in air fryer. Amazing!

It's a complete pita, but I just don't think you can ever get rid of that slight raw potato taste if you don't parboil them first.

I find sunflower oil the best, and make sure you move them around in the oil (you don't need a lot) to make sure they are evenly coated.

I also think they are nicer skin on.

I cook til just over par boiled, shake them up in the colander and let them steam off a bit then cook in hot oil. I do them the same way as roast potatoes

It's all about the potato. Ocado gold potatoes make lovely chips.

I don't bother to parboil. Also leave the skin on. Toss in oil, sea salt. Bake for 20 mins or so. Perfect.

I'm going through a thin sweet potato ones phase.

Vitreous - My baking tray is really heavy - came from John Lewis years ago. I've just bought a new Le Creuset one too, and it's a thing of beauty, although I've not yet tried wedges on it.

Have never managed to do sweet potato wedges/chips successfully. They are both burnt and soggy simultaneously.

I can never get them right when I make chips with a big potato. I buy charlotte potatoes now because they are long and oval shaped. I quarter them lengthways, toss in a bit of oil, salt them, then bake for about half an hour. I don't parboil and they always turn out well.

Then I add chicken salt, which I discovered through MN. It has changed my chip eating forever

I never parboil. Just cut put on a tray with oil and salt. They’re always lovely

DO NOT USE BUTTER!

No need to parboil either.

200 degrees oven, non-stick pan, leave the skin on & basically do remus method.

Not exactly chips, but very yummy wedges.

Remus I do that too.
It also works but for less time with roast carrots.

Peel, chop,toss in olive oil, season put in preheated oven (160fan) in oven tray - cook for 30 mins turning half way. Delish!

For sweet potatoes don’t parboil. Soak at least half an hour in cold water. Drain, dry with a clean tea towel, then toss in sunflower or rapeseed oil, then semolina, spread on tray preheated in hot (200 minimum) oven. They cook in around half an hour, but check.

@Lardlizard butter will burn, use oil

Pussycat - I usually just do roast carrots alongside shallots and baby potatoes in a roasting tin. Lovely with feta cheese crumbled over after roasting.

Imposter - what size do you cut your sweet potatoes into?

I cut, microwave for 8 mins then spray with oil on a baking sheet then oven 220 for 20 mins.