Crispy Oven-Baked Chips
Recipe for wonderfully crisp chips – made in the oven.
Servings 4 people
Ingredients
- 6 large baking potatoes floury variety, e.g. Maris Piper or King Edward
- 3 tbsp vinegar plain white vinegar
- 75 ml rapeseed oil
- Herbs or spices, salt and pepper
Instructions
- Scrub the potatoes clean of any dirt, but leave the skin on.
- Cut the potatoes into evenly sized chips – not too thick, about the size of regular chips.
- Rinse them in plenty of cold water until the water runs clear, then put them in a large bowl of cold water and add the vinegar. Leave them to soak for at least 1/2 hour, or longer if you can.
- Spread the potatoes out on a clean tea towel and pat them dry – it is important that they are completely dry.
- Mix the oil with your chosen seasonings. I used garlic powder (about a scant tsp), plenty of fresh thyme, salt and pepper.
- Toss the potatoes with the oil mixture in a clean bowl, making sure every chip is well coated in oil.
- Spread the chips over 2 baking trays lined with baking parchment – make sure they are well spaced out and not lying on top of each other.
- Bake in a preheated fan oven at 190°C for about 45-55 minutes, swapping the trays round once during baking. Note that ovens vary, so it is important to keep an eye on them after the first 45 minutes.If you make a half portion, bake for about 45-50 minutes at 200°C in a conventional oven (top and bottom heat).