Homemade Chunky Chips!2013 Dec 03 | Written by: Samantha Jones | Tags: Barbecues, Finger food
Homemade Chunky Chips!, Homemade Chunky Chips are a healthier oven-baked take on a deep-fried classic! The thick-cut potato chips (or “fries”) are fantastic for both main meals or as a starter and when paired with your choice of dipping sauce (we love these with aioli!) or just as is, you’ll love their crisp, fresh flavour.
The trick to successfully pulling off this homemade chunky chips recipe is to ensure your potato cuts have been successfully blanched (softened) before placing them in the oven. This ensures the chips will have finished cooking on the inside by the time their outside is a delicious and crispy golden brown colour.
You can expand or decrease this recipe (which serves 4) very easily to suit your requirements, so it’s a fantastic one to bring out when you are feeding a lot of people or entertaining!
Homemade Chunky Chips
- 750 g (approximately 3 large) potatoes, peeled
- Groundnut oil (or oil of you choice), to drizzle
- Sea salt
- Ground pepper
- Heat oven to its highest setting (should be between 220C - 250C)
- Cut each potato into 1cm wide and thick slices.
- Place potato slices in a large pan of boiling water to blanch for 3 minutes, before removing and draining well.
- Line a large roasting pan with baking paper and place the potatoes onto it.
- Drizzle oil on each chip, ensuring an even coat across all slices.
- Bake for 15 - 20 minutes, turning the potatoes at least twice during.
- Once crisp and golden brown, remove from oven and serve immediately.