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.
Ingredients
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.
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Homemade oven chips with spicy aioli
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
For the chips –
- 1kg Maris piper potatoes (or King Edward/Yukon gold/another roasting potato)
- 3 teaspoons salt
- 1/4 cup olive oil
- 1 tablespoon polenta
- 1 teaspoon flaky salt
For the spicy gochujang aioli –
- 4 tablespoons aioli (try my easy vegan garlic aioli)
- 2 tablespoons gochujang paste
- 1 spring onion, finely sliced
- 1 tablespoon sesame seeds
Instructions
- Heat the oil. Add the ¼ cup of olive oil to a large oven safe dish and get in the oven at 250C fan. You want the oil to be SUPER hot when you put the chips in the oven, so try and let it heat for at least 30 minutes.
- Par-boil the potatoes. Chop your potatoes into thick chips (I cut them into quarters lengthways, then cut them into chip sized pieces). No need to peel! Add them to a large pot with 2 teaspoons of salt and cover with cold water. Place over a high heat, bring to the boil and simmer for 4 minutes. Drain the chips in a colander over the sink, then put them back into the dry pot. Scatter over 1 tablespoon of polenta and give the pot a good shake to coat the chips. The polenta will cling to all the craggy bits of the potatoes and make a super crispy crust. It’s my little secret to getting the best chips every time!
- Cook the chips. Once the oil has been heating for at least 30 minutes, remove the tray from the oven and carefully pour the chips into the tray. Do be careful here because the oil will splatter (and make the most satisfying sizzling sound!) Scatter 1 teaspoon of salt over the chips and toss with a large spoon or tongs to mix through. Cook for 35 minutes, turning the chips a couple of times throughout cooking.
- Make the spicy gochujang aioli. In a small bowl, combine 4 tablespoons of aioli with 2 tablespoons of gochujang paste. Set aside. PRO TIP: If you’re worried it’ll be TOO spicy, reduce the amount of gochujang to 1 tablespoon, taste, and then add a little more if you think it needs it.
- Garnish and serve. Once the chips are looking golden and crispy on the outside, remove them from the oven. Transfer them to a serving dish and scatter over the chopped spring onion, 1 teaspoon of flaky salt and 1 tablespoon of sesame seeds. Serve with the spicy gochujang aioli on the side.
Notes
Make sure you’re using a floury, starchy potato that’s suitable for roasting here. Maris piper, Yukon gold, King Edward or any variety labelled as being for roasting is good here. Stay away from the more waxy varieties like new potatoes, as they just won’t give you the crispy outside/fluffy inside we want here.
Switch out the garnish and spicy aioli if you like – though I absolutely love it.
If you want to get ahead, you can make the spicy aioli in advance (it will last at least 5 days in the fridge, depending on the aioli you use. Our vegan aioli will last for 3 weeks). You can also par-boil the chips and toss them in the polenta ahead of time and just cook them when you’re ready. I’ll often prepare the chips in this way earlier in the day I want to serve them to save time.
- Prep Time: 10
- Cook Time: 35
- Category: fakeaway
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 200g
Keywords: fries, homemade fries, oven fries
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