Food for the Fam: Homemade Ovenbaked Chips

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Another recipe that you all no doubt know: homemade oven baked chips. They’re so easy it is almost criminal to write them up, but I’m going to anyway because while we were away this summer, I made them for a friend’s kids and she (and they) were marvelling over them. What I like about them is they require only scrubbing, cutting up, rinsing, patting dry, laying on a tray, and then baking. No par-boiling and I don’t even turn mine.

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There’s a trick for making them super crispy too. It’s below… Although my kids just told me yesterday after months of me making the crispy ones that they prefer the original version – they change their minds about this and most other things on a whim, so I’m taking that with the large pinch of the salt that this chips are gloriously free of!

I do these with regular baking potatoes and sweet potatoes. The sweet potato ones tend to come out a bit soggier than the the regular, but I love them. Another new discovery is doing baby new potatoes in this fashion, as mini wedges. You can halve or quarter them length-ways. This is now my boys’ new favourite.

If you’re going regular, it’s worth noting that a single baking potato will more than feed two children. Which makes them cheap as…well…chips.

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RECIPE

Ingredients

* 1 baking potato per 2 children (or a large sweet potato, or a handful of baby new potatoes)
* Drizzle of extra virgin olive oil
* Pinch of sea salt (optional)
* 1 tbsp polenta (optional; only if going super crispy)

How-to

1) Pre-heat oven to 220 degrees C (200 if fan). Take a baking potato (or sweet potato, or baby new potatoes), and give it a good wash and light scrub – you want the skin to remain intact.

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2) Slice your baking potato in half and then into chip-like lengths. You can leave these as half moon-shaped wedges, or cut them again to look more like trad chips (see top picture).

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3) Rinse your potato pieces to rid them of a bit of their starch, and then pat them dry on a tea towel.

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4) Lay them on a baking tray (I cover mine with foil first to save on washing up) and drizzle with olive oil and a little sea salt if you like before tossing them with your hands to coat. (That super crispy tip: shake a tablespoon of polenta over them and then toss to coat).

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Don’t go overboard with the oil or the chips will go soggy.

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5) Bake for 35 minutes, and don’t even worry about turning them. They should crisp up nicely. Do check after 25 mins though in case they’re going a bit burny.

Good, eh? (This one’s dedicated, like the tomato sauce recipe, to the other cooking idiots out there. Loves ya).

Disclosure: No compensation, financial or otherwise, was offered or accepted for the writing of this post. It’s written purely to help idiots like me to make a kid-standard a little less salty and hopefully a bit more nutritious.

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Posted by

I’m Kate, a copywriter, brand consultant and editor who creates messages that are clear and clean. I create these for brands and agencies both big and boutique, in areas including design, homes and interiors, travel, fashion, lifestyle, beauty, food, and kids and families. I believe clear, clean messages bolster brands and businesses. They evoke emotion and ignite inspiration, and when written well, they’re easier to absorb – and respond to. I live in Copenhagen and am half-English, half-Danish. I write as comfortably in American English as in British, and behind the scenes I'm also studying Danish. Need help getting your message out? Contact me.

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