Sunday, 10 June 2012

:: The Biting Crunch ::

Megann’s Oven Baked Crunchy Chips
:: Megann’s Kitchen ::

:: the best ever recipe for my oven baked crunchy chips/fries ::

Studying at Uni, I was a typical poor student surviving on whatever I could afford, which wasn’t much. There was one vegetable that I made sure that I always had in my cupboard for energy, strength & stamina & it was the humble potato. If I couldn’t afford cheese to put on top I had butter, if I was out of butter the potato was a winner just on its own. More recently, potatoes were one of the few things that I could stomach through terrible bouts of morning (all day) sickness. Yes, the mighty potato & I have been through some memorable times together.

I know this is a kitchen basic, but oven baked hand cut chips are one of my all time favourites. I endeavoured for years to find the perfect recipe - experimenting with various flours, high temp, low temp, parboiling, steaming, even polenta for a biting crunch. However, it was when I applied my own principles of making crunchy roast potatoes that I finally had success. It is simple, really! I peel & cut my potatoes into batons & use the leftover pieces to make a mash to coat the chips. Season, drizzle with olive oil, into a very hot oven & that, my friends, is the making of a perfectly healthy home-style chip that the entire family will love.

:: season the potato batons with sea salt & cracked pepper ::

desired quantity of large potatoes
- peeled & cut into chip-like batons (saving the clean off cuts)
sea salt
olive oil

Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. Cut your desired quantity of peeled potatoes into large chip batons, placing into a bowl. Insert the potato off cuts into boiling water for approximately 10 minutes, or until very soft. Drain into a sieve, then pass through that sieve into the bowl of chips with a kitchen spoon or spatula. Season with sea salt & pepper & toss to create a fine, fluffy coating for the potatoes. Once adequately coated, drizzle with olive oil & toss again. Place onto prepared baking tray & bake in the oven for about 40-45 minutes, or until golden, turning once at the 30 minute mark.

:: drain cooked potato using a sieve ::
:: promptly push through the cooked & softened potato with a spatula ::
:: add flavour properties such as chives ::
:: toss to coat the potato batons - then drizzle with olive oil ::
:: place onto a baking tray lined with parchment paper & into a hot oven ::

Kitchen Notes
:: I like to add another flavour dimension with finely chopped chives when coating the chips with the sieved potato.
:: Another great way to flavour your chips & add some extra crunch is when turning them at the 30 minute mark, finely grate some parmesan cheese over the top of them. This makes a crunchy, cheesy, dry coating. Divine!
:: When making a medley of vegetables chips, I use the same method & also coat carrot chips & sweet potato chips with the sieved potato. Just be careful of the different cooking times as carrots sometimes take longer & sweet potatoes are shorter.

:: serve in an individual bowl ::

Quick Kitchen
:: Short of time? I make this recipe as potato bravas by cutting them into cubes, which shortens the cooking time by a third.

:: serve with tomato ketchup & light sour cream - a great combination ::

Style & Serve
:: I love to serve my potato chips in an individual bowl lined with baking paper with tomato ketchup & an old individual favourite, light sour cream.

:: golden brown chips, fresh out of the oven ::


  1. They look so beautiful, delicious, and amazing! Thank you for the recipe!

  2. You are so very welcome Kiirsi! I LOVE sharing what I know in the kitchen - even the simplest of ideas. This is a kitchen basic that is loved by all.

  3. I make potatoes in the oven pretty often - basically just cube them, cover with foil to cook, then remove the foil to brown. I'm pretty committed to my recipe because it's foolproof, but WOW this recipe is awesome. My husband was ecstatic when he bit into one of these "fries" and I loved that I could make them with very little oil and they work on our healthy eating plan. So glad to have stumbled on your site as I will be making these regularly. Thank you so much!

  4. Ahhhh! I love all things potato so when I came up with this recipe for a crunchy version of baked fries, I had to share. I am glad you & your husband enjoy them as much as we do at home.
    I even made them for my son's birthday party - they disappeared in minutes. Who knew? Great party food as well! Enjoy Ali (PS - Also featured your "testimony" on the Facebook site, thanks again).


Related Posts Plugin for WordPress, Blogger...