Easiest Ever Homemade Oven Chips

With a few simple tricks, these skin on fries are lighter and cheaper than a bag of frozen chips. Oh hello fresh oven chips at home! Are they the perfect, greasy, deep fried fish and chips shop chips? Maybe not. But are they perfectly acceptable for a home cooked dinner – absolutely yes! Making Homemade Chips doesn’t have to mean deep frying to get the flavour. This recipe involves zero faff – no soaking, no peeling, no nonsense. You can serve them up alongside loads of different meals too and everyone will love them.

How we came up with this recipe

I came up with this really easy method as I LOVE oven chips, but I feel that they are a bit more processed than they need to be. Making them myself, I know exactly what ingredients are used, and also, I can have them any time that there are potatoes in the house. BONUS! A lot of recipes soak the potatoes but, I have to say, I am too lazy for this so have omitted it here to make them as simple as possible.

Why you’ll love this Skin On Fries recipe

⭐️ Comfort food satisfaction ⭐️ Gluten-free, vegan and healthy ⭐️ Zero faff and good value No need for deep pans with bubbling fat (do you remember chips pans in the kitchen being a thing?!) And no need to dish up bland, unhealthy pre-made ones from a bag either. Take some potatoes, cut them up, add a little olive oil, sprinkle some garlic powder, some salt and pepper, and put them in the oven until crispy. That’s just about all there is to it. No need to peel so we have perfect skin on fries awaiting. When it comes to the type of potatoes to use, Maris Piper or King Edwards are perfect for chips. Also, potatoes that have been hanging around in the cupboard for a while are apparently even better as they’ve dried out a little – who knew? All that said, use whichever variety you have. While they may not be the ultimate chip every time, they’ll still be delicious. Read more about which potatoes are best for doing what with in this potato guide. If you fancy taking the skin on fries up a notch, you could try adding one of the following:

1tsp chilli powder or chilli flakes 2 tsp smoked paprika 2 tsp onion powder

⭐️ Sticky Halloumi Kebabs ⭐️ Naan Bread Pizza ⭐️ Chicken Tikka Burgers ⭐️ Steak Pie ⭐️ Ikea Swedish Meatballs ⭐️ Cheese and Onion Pasties ⭐️ Big Mac Tacos! ⭐️ Crispy Chicken Burgers ⭐️ Cajun Salmon Tacos ⭐️ Veg Moussaka ⭐️ Philly Cheesesteak ⭐️ French Bread Pizzas ⭐️ Tuna Melt ⭐️ Muffaletta ⭐️ BBQ Chicken Wraps ⭐️ Pizza Bagels ⭐️ Big Mac Sauce I used this gadget, which has had a lot of use in my house: KitchenCraft Potato Chipper. The machine isn’t perfect. It’s a bit clumsy and clunky and doesn’t feel super sturdy, BUT I still love it as the chips are so perfectly sized. To cut them up by hand, just turn the potatoes lengthways, carefully cut into 1cm slices and then cut each slice into 1cm strips. If they’re not quite as crispy as you’d like, this is almost always because they need more time to cook or they are overcrowded on the oven tray. I’ve read about people doing this and tried it. It’s supposed to remove some of the starch from the potatoes before cooking. I guess it makes them a tiny bit crispier, but for me it’s not worth the extra step. If you want to try it, when you’ve cut the chips up, soak them for 30 minutes in cold water. Then drain and pat dry before continuing.