Home Made Oven Chips | Community Recipes | Nigella's Recipes (2025)

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Introduction

Delicious and healthy low fat oven chips, can be made from potatoes and/or sweet potatoes, and embellished with flavours of your own choosing. Total preparation and cooking time: about 35-40 minutes from start to finish. You spend 10-15 minute preparing and mixing, the last 20 or so the chips are in the oven.

Delicious and healthy low fat oven chips, can be made from potatoes and/or sweet potatoes, and embellished with flavours of your own choosing. Total preparation and cooking time: about 35-40 minutes from start to finish. You spend 10-15 minute preparing and mixing, the last 20 or so the chips are in the oven.

Ingredients

Serves: as required

MetricCups

  • potatoes (and /or sweet potatoes)
  • olive oil
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper (to taste)
  • herbs (optional)
  • mixed spice (optional)
  • cheese (optional)
  • pesto (optional)
  • garlic (optional)
  • potatoes (and /or sweet potatoes)
  • olive oil
  • 1 pinch of salt (to taste)
  • 1 pinch of pepper (to taste)
  • herbs (optional)
  • pumpkin pie spice (optional)
  • cheese (optional)
  • pesto (optional)
  • garlic (optional)

Method

Home Made Oven Chips is a community recipe submitted by mickpoos and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want - both take the same time to cook.
  • Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
  • Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job - let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want - not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ....anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.
  • Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.
  • Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
  • Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.
  • Either peeled or un-peeled, cut the potatoes into big chips (one large potato per person should be sufficient, but adjust according to level of anticipated hunger!) Both ordinary and sweet potatoes can be done together if you want - both take the same time to cook.
  • Put the chips into a large pot of salted cold water, and bring them to the boil. As soon as the chips have come to the boil, drain them, and tip them into a large bowl.
  • Sprinkle the chips with enough Olive Oil to coat them well, and toss them around with your hands or a wooden spoon until they are well covered in oil. (Hands are best for this job - let them cool for a minute or two if you need to). At this point you can add any extra ingredients you want - not that you have to. A fairly basic but very tasty option is simply to add plenty of freshly milled pepper and plenty of coarse salt (the Maldon stuff works well). Other options are pesto, finely grated cheese, herbs (I imagine thyme would be quite tasty), spices (e.g. chilli powder for hot and spicy, but maybe just a bit of ginger powder and cumin for curry flavour chips, etc, etc.), minced garlic, soy sauce, ....anything at all you want. Whatever you add, mix it all through so all the chips are covered evenly.
  • Spread the chips evenly on a baking tray (use more than one if you need to - best not to have the chips piled up on top of each other) and stick them in a hot (200c) oven for 20 minutes or so. Give them a shake or a stir halfway through if you like.
  • Check them towards the end so that they don't over cook. They should be a light brown and starting to get crunchy by the end. After 20 mins or so, they should be done.
  • Serve hot, and enjoy! These go well with loads of dishes - roast meat or fowl particularly - or with sausages, fried eggs, with a dip, or just on their own.
  • Tell us what you think

    What 7 Others have said

    • Love these chips. Only make chips this way now. Simply great.

      Posted by ann4spain on 14th April 2018
    • Lovely crisp chips. A definite family favourite now. Highly recommend trying them.

      Posted by brayock on 6th May 2015
    • Yum! I've been looking to a better alternative for the kids than packaged food, these are great. I let them boil for a few minutes int he pot before I drained them though, they cooked a little faster in the oven then :)

      Posted by brandnewbek on 18th August 2014
    • Chips always seem to come out a little soggy this way. I reckon I've invented the best way to do home made fries... best way of retaining nutrient too! Take medium sized floury potatoes. Do not cut into chip shapes! The fact that you leave the skin on and don't slice means water doesn't enter potato and saturate it when par-boiled. Put into salted boiling water. Keep simmering around 8mins (so exterior just starts to give). Turn off and leave in the water around 20mins. Drain and leave in colander around 10mins... just enough time so that you can hold the tatties without burning your hands. Place tatties on board and drag off skin with a butter knife. You'll be amazed at how little potato flesh you lose (and therefore nutrient content - most of which lies in and under the skin). Now you can cut to chip shape. From there on cook on tray with a bit of oil... just like you're doing roast potatoes. Easy, fluffy, crispy chips. Like I say, I've tried Nigella (and Ramsey does a similar idea). They're never quite right. I've tried Heston's (and that's too much effort - and you need a fryer). My method keeps more nutrient in the potato and it brings the best result. Happy cooking... Benny

      Posted by banksy on 16th November 2013
    • Just trying this now although I only have sunflower oil. Surely has to be healthier than chip shop bought though, lol.

      Posted by Jimblob on 11th April 2013
    • Having never really needing to know how to cook, I've never really bothered learning. But recently I've took a really big interest in it, I'm obsessed with the food channels. My first meal I cooked I used this recipe and I was impressed with how simple and how beautiful they tasted. I added pepper to mine and they were delicious. My mom and dad were impressed with the whole meal the chips being the best part, and I've now been put on cooking duty :). Perfect recipe, great taste, simple instructions.. Hard to go wrong.

      Posted by YasminClee on 5th April 2013
    • Tried several times now and just a great healthy alternative to chips bought at the supermarket or from the local chip shop. The best part of this recipy is the end product is also 100% better tasting than bought chips....Thank you Nigella our family is converted back to the humble yet beautiful natural potato. Garry & Clare Morgan Phillip Island, Victoria Australia.

      Posted by Morgs70 on 22nd March 2013

    Show more comments

    Home Made Oven Chips | Community Recipes | Nigella's Recipes (1)

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    Home Made Oven Chips | Community Recipes | Nigella's Recipes (2025)

    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.

    Why are my oven chips not crispy? ›

    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.

    Why are my homemade oven chips soggy? ›

    If your oven temperature is set too low (affected by altitude and your oven's particularities), the potatoes will not crisp up as intended. And finally, if you put too much oil on them or slice them too thickly, they can also become soggy.

    How to make frozen oven chips crispier? ›

    Chip Tip: For golden, crispy fries, cook on an open wire rack instead of on a baking sheet. The outcome is a soft and fluffy interior with a crispy salty exterior.

    How to make oven chips tastier? ›

    1. Don't let your fries thaw first, and be sure to preheat your oven. ...
    2. An acid will help bring out the flavor of your fries. ...
    3. Bake fries on an open rack for optimum air flow. ...
    4. Use an air fryer for extra crispiness. ...
    5. Always salt your fries while they're still hot from the oven.
    Jul 7, 2020

    What makes chips more crispy? ›

    Slice the chips, then give them a bath in cold water, agitating them and even changing the water once or twice until it runs clear. To help the chips crisp up, take a page from Alison Roman at Bon Appétit and use some white vinegar during the last soak.

    How to make chips more flavorful? ›

    Spread a layer of store-bought kettle cooked potato chips on a baking sheet and sprinkle with finely grated Parmesan cheese (Pecorino also works well). Grind some black pepper on top, then do another layer. Think of it like making nachos: you want every chip to get at least a little bit of action from the toppings.

    What makes chips taste better? ›

    Here we're talking about olive oil, lemon, garlic, tomato, and onion. There are a couple of options to try if you're looking to capture these flavors in your potato chip bag. For the first one, start with olive oil-infused chips. Sprinkle some onion and garlic powder on top and shake the bag for maximum coverage.

    What is the best oil to cook homemade chips in? ›

    On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you're after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.

    Should you put oil on oven chips? ›

    Drizzle a baking tray with olive oil and add the chips. Season with salt and pepper and mix to coat the chips in oil. Bake for 20–25 minutes, until golden and crispy.

    How do you keep homemade oven chips from sticking? ›

    Spread your chips out evenly on a baking tray, making sure to use greaseproof paper or non-stick foil to prevent sticking.

    How to stop homemade chips from going soggy? ›

    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.

    How to make oven chips less dry? ›

    Microwave them for a minute or two, then put them under the grill for a few minutes each side. Stops them going dry in the middle from being in the oven for ages, let's them crisp nicely on the outside.

    What are the best potatoes for chips? ›

    For chips, the best potatoes have a combination of waxy and floury qualities. King Edwards and Maris Pipers are great examples, combining these qualities so that the outer edges crisp up and hold their shape while the inside of the chip gets creamy and soft.

    How do you keep oven chips crispy? ›

    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 put oil on frozen chips in oven? ›

    Line a heavy baking tray with non-stick parchment and arrange your chips on it. Drizzle with oil and sprinkle with your seasoning of choice. Roast in the oven for 20-35 mins or until golden and cooked through.

    What oil is best for cooking frozen chips? ›

    Canola Oil:

    Canola oil (AKA rapeseed oil), known for its low levels of saturated fats and high smoke point, is a fantastic choice for deep-frying fries. Its light flavour allows the fries' natural taste to come forward while providing a crispy and golden exterior.

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