3 Put potato slices on baking sheet, brush with butter: Arrange the sliced potatoes in a single layer on the baking sheets. Elise Bauer is the founder of Simply Recipes. I put the sliced potatoes in zip lock bags with some EVOO mixed with season salt, herbs and parm cheese, and mix it up and let it soak for about 30 minutes, then bake them! Your comment may need to be approved before it will appear on the site. Every oven is different. Then, sprinkle with spices and bake for 15 to 30 minutes at 325°F, rotating the pan halfway through for even cooking. Preheat oven to 200°C, 180°C Fan, Gas Mark 6. Everyone in the family LOVES them! Hi there! They serve as a side dish, snack or appetizer. We did our own seasoning, but the method is perfection. Why not rustle up some potato wedges? :P. These chips were delicious! Line a baking sheet with aluminum foil and spray it with cooking spray. Sorry, our subscription service is unavailable. Pat the slices of potatoes dry with paper towels. Grease 2 large baking sheets with non-stick cooking spray. The oven should still be warm and will slowly dry out the chips. I used olive oil instead of butter, and sprinkled some dried rosemary and garlic powder on top before baking. These are perfect! To get … I also needed to turn down the temp. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Fluffy potatoes are your best bet here so we recommend using King Edwards or Maris Piper to get that lovely lightness inside. We think you’ll agree when we say there’s not much better than a crispy, fluffy, piping-hot roast potato on your plate. 5 On full power, microwave potato slices for 3 minutes. (Cue clouds parting, sunlight beaming through, and choruses of angels singing Hallelujah!). Rotate the baking sheet halfway through so the chips cook evenly. Trick for making chips crispier: After the oven has been off for a while and some of the oil or butter has soaked into a paper towel, place chips back on the pan and put back in the oven. You actually don’t want too much oil, since the potatoes … I would suppose that in your oven, you shouldn’t be cooking them quite so long as directed. Swirl the potatoes around until they are all coated in oil. To make the job easy and a bit more fool-proof, I choose to use a deep fryer to cook the potato chips. With this in mind we thought it would be a good idea to have a look at a few tips on how to make perfect and delicious roast potatoes. If you have very small potatoes try making wedges. ~Elise. Using various spices help the taste as well. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. How to make oven-baked potato chips After slicing the potatoes, put them in a bowl and drizzle them with 1 tablespoon of olive oil. The super thin ones got burned, while the thick ones didnt cook all the way through. Preheat oven to 200°C, 180°C Fan, Gas Mark 6. Doesn’t work. Of course from here on out the rest of us were doomed, because these are so good that it’s really hard to not overindulge. I have made these multiple times. It will not taste good. Preheat the oven to 190°C/fan170°C/gas 5. Try using celery salt, rosemary, toasted cumin seeds or even chili flakes to really bring out the flavours. Making your own frozen oven chips! Preheat oven and prepare baking sheet: Preheat oven to 500°F (260°C). Place potato slices into a large bowl of cold water as you slice. A mandoline is the best way to get the evenly thin slices of potatoes that work well for this recipe. Either canola oil or vegetable oil will work fine. You need to experiment a bit to find the optimal temperature and time as the ‘chips’ will burn faster on the edges, a nice even heat is needed. Years ago, he discovered in an old issue of Gourmet that he could easily make his own potato chips, without having to deep fry them. To make chips in the oven you must lower the temperature to 180 ° C (356°F), then pop the potatoes in the oven. Make sure that potato slices are not touching one another. Chips can also burn this way so when you start to smell them, check the oven and remove the chips which have dried all the way. Depending on how thick you have sliced your spuds leave them there for about 30-40 minutes, turning over a few times to ensure even cooking and colouring. Place potatoes underneath a paper towel on a plate. First time commenting? (Tastes even better). This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Elise is a graduate of Stanford University, and lives in Sacramento, California. Pull up a chair! Place on a non-stick baking tray and drizzle with oil, season to taste and bake for 35 minutes, turning halfway through cooking. Bake until the edges are golden brown, about 12-15 minutes, depending on your particular oven. Sprinkle paprika and salt on both sides and bake them in the oven for about 20 minutes, flipping them over after 10. If you try it that way, please let us know how it works for you. Sounds like an idea. In a roasting tin big enough for the chips to cook without crowding (which would make them soggy), add a few tbsp oil with a high smoke point, such as groundnut oil, or use beef dripping. Would help in terms of juggling my time! There’s nothing quite like enjoying crisp and crunchy jacket potato with fluffy insides loaded with tasty fillings. Other than that, these turned out great! This is a great side idea for ANY meal. 4 Bake: Put in the oven and lower the temp to 450°F (230°C). I Tried with sweet potatoes as well but they burn quickly and it’s hard to find a middle ground between soft and burnt. I call them potato chips because they taste like the best potato chips you will ever have. Just go down your local gardening shop to get a water sprayer, give it a good clean and use it to apply oil evenly and neatly. Read more about our affiliate linking policy. I also keep homemade oils, adding various spices to an oil can make a great difference – mustard seeds and oil, garlic and oil, herbs and oil, rosemary and oil, etc – you have to let the oil sit in a warm place (direct sunlight) once you’ve added the various ingredients and the longer you leave it the stronger the flavour but it is well worth it. Please review the Comment Policy. Will make these agin, thank you for the recipe! Preheat the oven to 180C/160C Fan/Gas 4. In any case, they are really really good, and like anything really really good probably shouldn’t be eaten more than once or twice a month. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and … I just tried making these and they were all over brown almost burnt on the edges and limp in the middle. Spuds are an essential part of any roast and getting them right can make or break the meal! Tips- Do not hold the chips in too long. Heat the oven to 200C/180C fan/gas 6. https://www.delish.com/.../recipes/a49369/sweet-potato-chips-recipe Put the tin in the oven to heat. Please try again later. Depending on how thick you have sliced your spuds leave them there for about 30-40 minutes, turning over a few times to ensure even cooking and colouring. I made them at home with a bunch of friends and they were amazing! Make sure you check them frequently and remove pieces as soon as their edges turn golden brown. I really wanted to make some chips :( Willing to try again but not sure what to do differently. I suggest that you try them. While making salt and vinegar chips, DO NOT soak the potato slices in vinegar, then drown in olive oil, place on a tray smothered in salt and then add more vinegar. They are always soooo good. If you wish to leave them without monitoring, crack the oven open so the heat escapes and is not as intense. 4. Tip: Spice up your chips by adding … 2 Soak potato slices in ice water, pat dry: Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Any reason I can’t slice the potatoes (with a mandolin) earlier in the day and keep the slices in ice water? Grease 2 large baking sheets with non-stick cooking spray. This campaign was originally produced in the framework of a programme co-financed by the European Union. Elise is dedicated to helping home cooks be successful in the kitchen. I make them all the time with butter, sometimes olive oil, and spice them differently every time. Place in the oven As far as cooking skills go, boiling potatoes is not perhaps the most adventurous, but what they lack in glamour they more than make up for in versatility and usefulness!