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.

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.

Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

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.

The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

And no need to dish up bland, unhealthy pre-made ones from a bag either. 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.

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.

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.

Do you use real potatoes for your Fries? Yep. The most common potatoes we use for McDonald's Fries include the Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody—varieties known for producing a flavorful fry that's crispy on the outside and fluffy on the inside.

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.

What are the most expensive chips? ›

Eriks has a unique set of potato chips that are — as far as we know — the most expensive potato chip in the world. The chips were created to draw attention for charity donations, Moss and Fog reports. There are five different flavors of these chips: Matsutake (a rare form of mushroom)

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.

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.

Pro tip: Freezing improves the texture of roasties and chips, making for a softer, fluffier centre and an extra-crispy coating. But this comes with a crucial caveat: never defrost frozen roasties or chips before cooking, as this will make them mushy.

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.

The chilling process isn't as important here but the steaming is - once the chips have been boiled, sit them in a tray in a single layer for at least 20 minutes to allow the moisture in them to evaporate away. The result will be a crispier chip.