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 ?!

@RemusLupinsBiggestGroupie like thick cut chips. About 1cm thick.

Thanks. I'll give them another try.

Sorry I know it was a mistake using butter but I don’t have much in 🙈🙈

Make sure you get a potato variety that’s good for chips first - Maris Pipers or King Edwards. Chip with skin on. Toss in a bowl with oil, salt, pepper and Chinese 5 spice. Then on to a pre heated baking tray and oven cooked at 200 degrees until crispy. Not traditional chips but really tasty.

I don’t parboil as I can’t be arsed. I do slimming world chips but cut out the boiling first nonsense. I cut them and then the important secret path is to rinse them really well and get all the starch off. Then dry them as much as possible, the drier the better as moisture stops them crisping up.binthen sodas in a single layer and spray with frylight. I stick them in a hot oven for 20-25 minutes-taking out to respray with oil once.

I don’t par boil either. Cut, wash all the starch off, oil and season, lay on tray, whack in oven 200. I don’t usually check time but turn after 15/20 mins or so (think it’s about 40 mins). I’ve made the mistake of skipping washing too many times and they stuck like a bitch to my trays / foil.

Oh yes dry them too. Like @Likethebattle said, the dryer pre-oiling the better.

Oven chips are my thing these days. My kids say they taste like chipper chips - such a proud moment!

DH is trying to get his as good, so we've been narrowing down what parts of my technique make a difference. Most have been mentioned by other posters, but not all in the same post! I generally use potatoes that mash well,but have success with all kinds.

1. Cut potatoes into even sized chips (skin on or off)

1. Rinse in a colander until the starch washes off

1. Dry thoroughly with a clean towel

1. Heat approx 1 tbsp sunflower oil (I don't measure) on a baking tray

1. Toss cut chips in oil, ensuring fully coated. Add herbs/flavourings to taste. We go through phases - none at the moment

1. Arrange chips carefully on tray depending on your oven (might take some practice!) - in my oven, fattest ones go on one long edge, thin ones in middle

6a. It's ESSENTIAL that there is space between the chips. Do not crowd the pan.

1. Into the hot oven (190-200) and DO NOT TOUCH for at least 20 mins.

1. After 20-30 mins, carefully check which ones need turning and/or moving. If it doesn't move easily, leave it be. Use a tongs. When the bottom is nicely cooked and crispy it will move easily.

1. Ours are usually cooked in 40-45 mins, but it depends on how consistent the temp has been. If I add chilled/frozen meat on another shelf they take longer.

It will take some experimentation to figure out what works for your oven. Have fun!