You CAN get super crispy chips at home and these homemade oven chips prove it. No peeling, a simple ingredient list and a couple of little tricks will get you there. Pair them with a spicy aioli and you’ve got the ultimate side or snack.
Who doesn’t love a crispy chip? It’s totally possible to get unbelievably crispy on the outside, soft and fluffy on the inside chips at home, using your oven. No deep frying, no peeling potatoes and an incredible result.
The secret is twofold – first, it’s the par-boiling of the potatoes. This is a technique borrowed from crispy roast potatoes and works just as well here. Second, it’s the polenta. Tossing the par-boiled chips with polenta means it clings to all the fluffy bits on the outside, creating and amplifying that super crunchy exterior.
We love a short ingredient list, and that’s the case here!
- Potatoes. Use a variety that’s designed for roasting (Maris piper, King Edward, Yukon gold). You want one that’s ‘floury’ and starchy, rather than being waxy. You just won’t get that crispy result with a waxy potato (like new potatoes).
- Oil. I’m using a light olive oil here, but you could use rapeseed, sunflower or another vegetable oil. Extra virgin olive oil will start getting smoky and burning at the high heat we cook the chips at.
- Polenta. This is the secret to getting extra crispy chips, so don’t skip it. You could use flour if you can’t find polenta.
The spicy gochujang aioli makes these chips extra special, but you can serve them with whatever sauce you like. If you are going to make the aioli, you just need an aioli of your choice (I’m using my easy vegan garlic aioli) and gochujang paste. If you don’t have or can’t find aioli, just use mayo and add 1 crushed garlic clove.
What’s the best potato for chips?
The big question! It’s pretty remarkable how you can get totally different results with the same cooking technique, just based on the type of potato you use. I have DEFINITELY made the mistake in the past of trying to make super crispy roast potatoes using a waxy potato, and it’s just so disappointing. You need a floury potato for this recipe because they’re the ones that will give the fluffy inside and crispy outside. I love using Maris piper, but Yukon gold or King Edward are also great.
How to make them
My biggest tip for cooking the BEST, super crispy potatoes in the oven is to make sure your oil is super hot! So the first thing you’re going to want to do for this recipe is to get your oil in the oven. Add it to the dish or tray you want to cook your chips in, then pop in the oven at 250C fan. Heat for at least 30 minutes before you put the chips in. Chop your potatoes into large chips.
While the oil is heating, par-boil the chips. This is the other secret to getting perfectly soft and buttery on the inside, super crispy on the outside oven chips. It’s the same technique I use in my skin-on roast potatoes. By cooking the potatoes first, not only will they take less time to cook in the oven, but it also helps to get that super crispy coating on the outside (key to a chip right?!) Get the chips into a large pot with some salt, then cover in cold water. Put over a medium heat, bring the water to a boil then simmer them for 4 minutes. Drain them, then put back into the empty pot.
Here comes another trick – tossing the chips in polenta. This is a common technique you’ll see with classic roast potatoes (those are often tossed in flour) and there’s a reason it works. The polenta will cling to all the fluffy, craggy bits on the outside of the chips, helping to make that super crispy coating we’re after here. Scatter the polenta over the drained chips and give the pot a good shake, to coat them all. Don’t worry if the chips are looking a little fluffy or breaking apart a bit. Again, this is only going to help with a crispy coating!
Once the oil has been heating for at least 30 minutes, carefully pour the chips into the dish with the oil. Listen for the amazing sizzle as this happens! Toss with salt, then cook for 35 minutes, giving them a toss a couple of times throughout. The chips are ready when they’re looking lovely, golden and crispy on the outside. While the chips are cooking, make the spicy gochujang aioli. That’s as simple as mixing aioli and gochujang paste. Transfer to a serving plate, scatter over spring onions, sesame seeds and flaky salt and serve with the spicy gochujang aioli.
Got a question?
You can par-boil the potatoes in advance (I often do a couple of hours before serving just to make things a little easier) and then just cook them when you’re ready to serve. The spicy gochujang aioli can be made in advance too (how long it lasts will depend on your aioli – if you’re using our easy vegan garlic aioli it’ll last for 3 weeks).
If you want the super crispy coating and fluffy inside, then yes. It’s only for 4 minutes though, so it doesn’t add too much time to the process and the results are well worth it.
Yes! They won’t be as crispy as when they’re fresh out of the oven, but you can reheat them in a foil covered oven dish for 20 minutes at 180C, or in the microwave at 1 minute intervals.
Watch me make it
Three things to serve with the chips
- Pair with miso grilled chicken for an Asian inspired chicken and chips meal
- Serve with honey and harissa glazed halloumi for a vegetarian feast
- Make a Middle Eastern style spread with lamb koftas, a chopped tomato salad, soft flatbreads and creamy hummus.
Like this recipe? Here are some others you might enjoy!
- Pesto Potatoes with Crispy Prosciutto and Burrata
- Spicy Gochujang Potato Salad
- Crispy Skin On Roast Potatoes
If you make this recipe let me know in the comments below! I love hearing how you get on with my creations.Print