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

FAQs

What is the secret to the best chips? ›

The secret to a crunchy outside layer and a soft, fluffy centre is cooking your chips three times. “Boil the potato sticks in boiling water till tender, then cool and dry on paper towel,” Camillo says. “Next step is to fry them in a fryer at 150°C until lightly browned and allow to cool again.

Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you'll see as the water goes cloudy. 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.

Remove chips from packaging and spread evenly on a baking tray. Make sure that there is enough space for the chips to cook. Place your tray of chips in the centre of the oven and cook for 20 - 25 minutes. After about 12 minutes, toss and turn your chips to ensure an even crispness.

Take some potatoes, cut them up, add a little olive oil, sprinkle some garlic powder, some salt and pepper, and put them in the oven until crispy. That's just about all there is to it. No need to peel so we have perfect skin on fries awaiting.

What is the secret that keeps potato chips fresh and crisp? If you guessed nitrogen, you are right. Nitrogen in chip bags ensures that food processing and packaging companies can protect the quality and integrity of everyone's favorite hearty snack.

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.

Add herbs and spices for extra flavor.

"Add a bit of gourmet flair to your fries by sprinkling them with some garlic powder, fresh rosemary, seasoned salt, or fresh virgin-olive [oil] or truffle oil," Koeppe said. As well as adding flavor, a drizzle of oil can also help keep fries from sticking together in the oven.

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.

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.

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.

How do you keep homemade oven chips from sticking? ›

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.

Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it's floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.

Both oven-baking and air-frying your chips limit the amount of oil you're using, so these are healthier ways to cook chips. '' Deep-fried chips are generally considered tastier because they contain more fat (more on that below), but if you're going to deep-fry food, it's worth being wary of the oil you're using.

Peel those potatoes, slice them up to your desired thickness and rinse them in water. 2) Add your chips to a large pan of water on medium heat, and allow the water to simmer for up to half an hour – you'll want them to be nearly disintegrated. 3) Let them dry on a rack before freezing for at least half an hour.

The best chips have a certain potatoey-ness to them and taste of more than just oil and salt. A good potato chip should not have any overcooked/burnt flavor, and it needs to have enough (but not too much) salt. By rinsing the chips well, we can eliminate surface sugars that will brown too quickly, or even burn.

Absolutely Perfect: Lay's

The verdict: Lay's is a classic potato chip for a reason: It has a “shatteringly crisp” crunch, as Sinha noted, and each chip had just the right level of saltiness.