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Home Made Oven Chips

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Delicious and healthy low fat oven chips, can be made from potatoes and/or sweet potatoes, and embellished with flavours of your own choosing. Total preparation and cooking time: about 35-40 minutes from start to finish. You spend 10-15 minute preparing and mixing, the last 20 or so the chips are in the oven.

Delicious and healthy low fat oven chips, can be made from potatoes and/or sweet potatoes, and embellished with flavours of your own choosing. Total preparation and cooking time: about 35-40 minutes from start to finish. You spend 10-15 minute preparing and mixing, the last 20 or so the chips are in the oven.

Ingredients

Serves: as required

Metric Cups
  • potato (and /or sweet potatoes)
  • olive oil
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper (to taste)
  • herbs (optional)
  • mixed spice (optional)
  • cheese (optional)
  • pesto (optional)
  • garlic (optional)
  • potato (and /or sweet potatoes)
  • olive oil
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper (to taste)
  • herbs (optional)
  • mixed spice (optional)
  • cheese (optional)
  • pesto (optional)
  • garlic (optional)

Method

Home Made Oven Chips is a community recipe submitted by mickpoos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want - both take the same time to cook.
  • Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
  • Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job - let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want - not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ....anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.
  • Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.
  • Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
  • Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.
  • Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want - both take the same time to cook.
  • Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
  • Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job - let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want - not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ....anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.
  • Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.
  • Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
  • Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.
  • Tell us what you think

    What 6 Others have said

    • Lovely crisp chips. A definite family favourite now. Highly recommend trying them.

      Posted by brayock on 6th May 2015
    • Yum! I've been looking to a better alternative for the kids than packaged food, these are great. I let them boil for a few minutes int he pot before I drained them though, they cooked a little faster in the oven then :)

      Posted by brandnewbek on 18th August 2014
    • Chips always seem to come out a little soggy this way. I reckon I've invented the best way to do home made fries... best way of retaining nutrient too! Take medium sized floury potatoes. Do not cut into chip shapes! The fact that you leave the skin on and don't slice means water doesn't enter potato and saturate it when par-boiled. Put into salted boiling water. Keep simmering around 8mins (so exterior just starts to give). Turn off and leave in the water around 20mins. Drain and leave in colander around 10mins... just enough time so that you can hold the tatties without burning your hands. Place tatties on board and drag off skin with a butter knife. You'll be amazed at how little potato flesh you lose (and therefore nutrient content - most of which lies in and under the skin). Now you can cut to chip shape. From there on cook on tray with a bit of oil... just like you're doing roast potatoes. Easy, fluffy, crispy chips. Like I say, I've tried Nigella (and Ramsey does a similar idea). They're never quite right. I've tried Heston's (and that's too much effort - and you need a fryer). My method keeps more nutrient in the potato and it brings the best result. Happy cooking... Benny

      Posted by banksy on 16th November 2013
    • Just trying this now although I only have sunflower oil. Surely has to be healthier than chip shop bought though, lol.

      Posted by Jimblob on 11th April 2013
    • Having never really needing to know how to cook, I've never really bothered learning. But recently I've took a really big interest in it, I'm obsessed with the food channels. My first meal I cooked I used this recipe and I was impressed with how simple and how beautiful they tasted. I added pepper to mine and they were delicious. My mom and dad were impressed with the whole meal the chips being the best part, and I've now been put on cooking duty :). Perfect recipe, great taste, simple instructions.. Hard to go wrong.

      Posted by YasminClee on 5th April 2013
    • Tried several times now and just a great healthy alternative to chips bought at the supermarket or from the local chip shop. The best part of this recipy is the end product is also 100% better tasting than bought chips....Thank you Nigella our family is converted back to the humble yet beautiful natural potato. Garry & Clare Morgan Phillip Island, Victoria Australia.

      Posted by Morgs70 on 22nd March 2013
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