Chunky Oven Chips

    This is an oven chip recipe devised for maximum flavour and minimum fat. Serves 2. Its basically a roast potato recipe, but works well as an easy and healthy-ish chip recipe. Picture is not my own, but they should look like that but thicker. This recipe works well for thinner cut chips however cooking times would need to be reduced.


    Essex, England, UK
    3 people made this


    • 5 potatoes (white, king edwards, desiree or maris piper)
    • 3 tbsp of oil
    • salt and pepper to season. (or try alternative seasoning in the footnote)


    1. Preheat oven to 220 C or 200 C for fan oven. Wash the potatoes under water as the skins will remain on for this recipe. Remove any unwanted sprouts on the potato.
    2. Put oil in a roasting tray, and place in the oven.
    3. Put the potatoes in 2 cm thick slices and then cut these slices lengthwise again to produce 2 cm x 2 cm chips.
    4. When finished chipping the potatoes put in a saucepan, cover with cold water, and bring to the boil, allow to simmer for 5 minutes then remove from the heat and drain.
    5. Put the chips back into the dry saucepan cover with a lid and shake the pan to make the chips form fluffy edges (these allow for more crispness)
    6. Remove roasting tray from oven and put the potatoes into the preheated oil. Cook for around 40-50 minutes or until golden brown.
    7. Season as you wish. (see footnote for seasoning tip)


    Combine equal amounts of salt, garlic powder, paprika (and some chili powder if you want a kick) to make an alternative seasoning.

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