Always wondered if homemade chips can rival chip shop-bought ones? The short answer is: 'oh yes, they can'. This recipe makes delectable chips that taste better than shop-bought ones.
Whether you're embracing the 'fakeaway' trend and looking to replicate your favourite fish and chip supper, or want to ditch oven chips in exchange for something a little healthier (and even more delicious) our homemade chips will transform your potatoes into something delicious, and with minimal effort required.
For more delicious recipes, visit our hub page.
- Don't want to oven bake your chips? Try an air fryer
Homemade chips in the oven – recipe
To make the tastiest oven baked chips for two, you'll need:
- Maris Piper potatoes, 500 grams
- Sunflower oil or animal fat, e.g. duck fat, 200 ml
- Salt, to taste
1. Wash and chop the potatoes into wedges. Simply cut them in half and then chop up each half into multiple wedges lengthwise. Skin-on is best.
2. Place the wedges upright in a microwave-safe bowl and cook on high for five minutes. Take them out and shake them to make sure they haven't stuck together. Cook for a further two minutes.
3. Meanwhile, preheat the oven to 180°C/gas mark 4.
4. Scatter the microwaved potato wedges over a sheet of baking foil placed in a baking tray. Season well with salt and cover generously with oil or fat. Bake for 30-40 minutes, depending on how crisp you like them.
Serve with fish/steak and your favourite dip.
Top tip: We like to add a bit of spice to our homemade chips by sprinkling chilli flakes over the chips before putting them in the oven. We love serving them with garlic mayo as a dip, too.
How to make homemade chips like Jamie Oliver
So, how does Jamie Oliver go about preparing homemade chips? His technique isn't too dissimilar to ours, but there are a few tips and tricks here and there that give it that special Jamie Oliver twist. Here's everything you need to know:
1. To begin with, Jamie Oliver suggests that your success will be down to your choice of ingredients. Jamie recommends good old Maris Piper potatoes as the ultimate variety for preparing homemade chips and suggests that the bigger they are the better (that's not a euphemism).
2. He also recommends opting for sunflower or sunseed oil. Or if you're looking to go all out, you might consider getting your hands on rendered beef fat from your butcher for enhanced colour and flavour.
3. Jamie also suggests you will benefit from choosing a good quality sea salt.
4. When it comes to prepping your potatoes, Jamie Oliver suggests leaving the skin on and chopping your potatoes into finger sized chips. He also suggests that precision isn't essential during this process.
5. As you won't have access to an industrial fryer, which most fish and chip shops will do, Jamie Oliver suggests that you instead place your pan on a medium to high heat – unless you own the best deep fat fryer – with about 8cm of oil. You should aim for around 140ºC before you begin cooking.
6. Jamie Oliver then suggests lowering your chips into the pan for around eight minutes, or until soft, before removing and placing on a tray to cool.
7. Once that's done, you'll need to increase the heat of your oil to around 180ºC. From there, return your chips to the pan in small batches, cooking until they're golden brown and crispy on the outside.
See more of Jamie Oliver's tips for how to make homemade chips in his guide.