homemade chips

aidanki

I want to make some homemade chips from potatoes which can be cooked in the oven rather than deep fried

whats the best method and type of potatoe to use Im wondering

peel, chop, boil for 5mins, dip in oil and roast in oven for 30mins ?

huskerdu

A slightly more complicated but better method is

Peel, chop and simmer gently for 5 minutes
Drain and put back in a very low heat until they have dried out
Spread on a tray until cold, if you have time.

Heat oil on a tray in the oven.
Toss the chips in the hot oil and ensure they are covered in hot oil.
Roast in the oven and turn every 10 minutes. I am not sure how long they will take but you can judge it easily.

Tipperary animal lover

I find Maris piper spuds best for home made chips

Tree

Similar to huskerdu, in our house we:
- cut chips
- rinse
- steam until tender
- set aside to cool
- meanwhile, heat a good amount of oil in a dish in the oven on high (we do 220 in the fan) (don't hold back on the oil either, you'll end up w/ tasteless cardboard)
- add cooled chips to hot oil
- add salt, other seasoning optional
- roast at high temp, turning after 20 mins
- roast until cripsy and tasty
- eat quickly, don't share.

Maris pipers are great if you can get them, but we don't mind roosters if that's all that's there.

thejaguar

Is there a specific reason to peel - or is that just a preference?

Tree

thejaguar wrote: »

Is there a specific reason to peel - or is that just a preference?

If the skins aren't nice for eating, peel em. If they are, leave em on. (I find the skins are tough and unappetising on some spuds)

aidanki

huskerdu wrote: »

A slightly more complicated but better method is

Peel, chop and simmer gently for 5 minutes
Drain and put back in a very low heat until they have dried out
Spread on a tray until cold, if you have time.

Heat oil on a tray in the oven.
Toss the chips in the hot oil and ensure they are covered in hot oil.
Roast in the oven and turn every 10 minutes. I am not sure how long they will take but you can judge it easily.

If I let them dry out and cool, can I put them in the freezer, and then do the roasting bit when Im ready to eat them ?

PARlance

I used to prepare as above until herself took on the duties a while back.

Peel, cut, wash, dry, throw onto non stick oven pan, olive oil and salt, rub.
180 Fan Assisted for 50 mins, turning once or twice. Salt flakes to finish.

Never par boiled again after that. I honestly don't think it's worth it.

exaisle

I just buy oven chips and pretend I made them from scratch.... ;-)

voxpop

peel , cut (chunky), into zip lock bag, add olive oil and rosemary(optional),close bag and toss around, onto greaseproof paper tray, into oven 200 for 45 mins or until fluffy inside.

very easy - always turn out well

Dial Hard

I prefer small wedges to chips, but my method is:

Baby roosters, cut into quarters or six if they're too big for that.

Preheat oven to 210C.

Boil in heavily salted water for 5 minutes, drain and allow to dry completely.

Put pot back on hob and heat enough oil to evenly coat all your spuds, along with lots of black pepper, garlic granules, oregano and a daycent pinch of Aromat.

Toss the dried spuds in the hot oil. Arrange on a grill tray (I don't like them to sit in the oil so don't use a baking tray, but you can if you want). Bake for 10-12 minutes, turn over, then bake again for another 10-12 minutes til lovely and golden brown.

Salt if you want, but taste first, cause the Aromat is hella salty already.

This gives lovely, golden crispy-on-the-outside-but-fluffy-on-the-inside spuds every time. If you're trying it with chips rather than wedges, I'd give them 3 minutes on the boil and maybe 9 each side in th'oven.

Jellybaby1

I do even simpler: peel, cut, wash and rinse twice, dry in a clean dry tea towel, bung 'em in the air fryer with a teaspoon of olive oil for half an hour and Bob's your uncle!

Cocksy

my recipe:

4tablespoons grated low-fat parmesan cheese
1⁄2teaspoon salt
1⁄2teaspoon garlic powder
1lb baking potato, scrubbed

Preheat oven to 350 degrees.
Spray a baking sheet with non-stick cooking spray.
In a small bowl; mix cheese, salt and garlic.
Slice potatoes thinly and place in a layer on the baking sheet.
Sprinkle both sides with the cheese mixture.
Bake 10 to 13 minutes.

Faith

Similar to most here, but cut into preferred sizes, parboil until just tender, drain, steam. Put back in the pot and shake semolina over, add salt and pepper (and aromat or other seasonings). Give a good shake to roughen the edges and then add to hot oil, making sure all sides are coated with oil. Into the oven until brown and crispy.

I have been using a garlic-infused oil recently and it adds a lovely extra flavour.

joombo

I was at Renaissance fair and a vendor was making potato chips. It was huge pot of boiling oil over a wood fire. They were using something like a wood coleslaw slicer and slicing the potatoes right into the oil. They fetched them out of the oil before they burned and salted them and they tasted fine. Commercial grade potato chips? No, but they were hot and tasty.

Munt1core

[font=verdana, arial, helvetica, sans-serif]Some things a simply better when purchased prepared and I honestly think potato chips are one of them. I can tell you specifically Lays uses a special kind of extra fine salt and I wouldn't be surprised to learn that other chip makers did the same thing.[/font]

Dial Hard

Munt1core wrote: »

[font=verdana, arial, helvetica, sans-serif]Some things a simply better when purchased prepared and I honestly think potato chips are one of them. I can tell you specifically Lays uses a special kind of extra fine salt and I wouldn't be surprised to learn that other chip makers did the same thing.[/font]

We're talking chips as in french fries, not chips as in crisps.

Irish site = Irish terminology.