Home Made Oven Chips | Community Recipes | Nigella's Recipes (2024)

FAQs

What is the secret to the best chips? ›

The key to the perfect chip, is to use a floury potato like King Edward or Maris Piper, and ensure they're cut into evenly sized, uniform fries. This means you'll get evenly cooked chips at the end with a crispy outer shell, but a soft and fluffy centre, rather than the half frazzled, and half undercooked.

Chip Tip: For golden, crispy fries, cook on an open wire rack instead of on a baking sheet. The outcome is a soft and fluffy interior with a crispy salty exterior. Delicious!

Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking. 2. Using enough of the right oil.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

The Double-Fry Method

When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

Cooking at a farily constant and high oil temperature, around 350°F/[177°C], heats the slices so rapidly that the starch granules and cell walls have little chance to absorb any mositure before they're dessicated and done, in 3–4 minutes. The texture is therefore delicately crisp and fine-grained.

Put oven chips on a large baking tray. Drizzle over vegetable oil and sprinkle over smoked paprika, smoked or regular sea sealt flakes, dried rosemary, a small pinch of cayenne pepper and garlic granules; toss well to coat. Bake the chips to pack instructions until golden and crisp.

On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

Having hot oil is key to getting the potatoes not to stick to the tray and getting a perfect crisp skin. Toss the chips in the hot oil, salt, and place back into the oven. Cook for 20-25 minutes until golden. That's it – there isn't anything more to it.

If the oven isn't hot enough to brown the chips on the 'air-side', or if there's not space for the heat to circulate around each chip, they'll be unevenly crisp. Deep-frying also means the oil can penetrate the craggy, broken edges on all sides to make an extra crisp surface.

Why are my oven chips not going crispy? ›

Preheat the oven to 200 degrees, and preheat your oil for 10-15 minutes prior to adding the chips. Don't salt the oil, and don't overcrowd the pan, or the oven. Steam is the arch nemesis of the crispy chip. Cook the chips at a high temperature, and turn them halfway through.

I put a big oven tray in to warm in the oven, 220 degrees for about 10 minutes. Then lay out your oven chips evenly, and bang them back in for about 20 - 25 minutes, shaking them over halfway. They will be crispy and golden, with soft centres. All you need once they're done is to season with a little grinder salt.

Our World Famous Fries® are made from quality potatoes, including Russet Burbank, Ranger Russet, Umatilla Russet and the Shepody. The suppliers we work with first peel, cut and blanche the potatoes.

In a survey conducted by Morning Consult in 2020, Lay's "Classic" was voted as most popular chip flavor in America. In 2020, about 50.73 million people consumed Herr's. Utz' market share reached over 2 percent in the U.S. potato chips market in 2017.

Lay's doesn't just use any potato; they use a specific variety developed by Frito Lay scientists. This unique spud, known as the FC5, is the cornerstone of the brand's chip production. Sourced from various locations across the United States, these potatoes are remarkably consistent, thanks to their proprietary nature.

Here we're talking about olive oil, lemon, garlic, tomato, and onion. There are a couple of options to try if you're looking to capture these flavors in your potato chip bag. For the first one, start with olive oil-infused chips. Sprinkle some onion and garlic powder on top and shake the bag for maximum coverage.

Best Overall: Cape Cod Original

One of our tasters noted it was the “yummiest and most well-seasoned” of the bunch. While some other chips had excessive amounts of salt and oil that overwhelmed the potato flavor (we're looking at you, Lay's), Cape Cod is just salty and fried enough.