Homemade oven chips
Chunky, crisp-edged chips with fluffy middles, parboiled then oven-roasted – no deep-fat fryer needed.
- Prep
- 15 mins
- Cook
- 50 mins
- Total
- 1 hr 5 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Budget
Recipe: Homemade oven chips
Homemade oven chips
Ingredients
- 1kg floury potatoes, such as Maris Piper or King Edward
- 3 tbsp sunflower or rapeseed oil
- flaky sea salt, to serve
- vinegar, optional, to serve; malt vinegar contains gluten, so use cider or wine vinegar for a gluten-free meal
Kitchen kit
- Large baking tray Search Amazon for large baking tray
- Colander Search Amazon for colander
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Cut the potatoes
Heat the oven to 220°C / 200°C fan / gas 7 and put a large baking tray in to heat. Peel the potatoes (or leave the skins on) and cut into chips about 1.5cm thick.
-
Step 2: Parboil
Put the chips in a pan of cold salted water, bring to the boil and simmer for 5–7 minutes until just starting to soften at the edges. Drain and leave to steam-dry in the colander for 5 minutes, then toss gently with the oil.
-
Step 3: Roast
Tip the chips onto the hot tray in a single layer. Roast for 35–45 minutes, turning once or twice, until golden and crisp. Season with salt and serve.
Tips
- Aim for golden yellow rather than dark brown: the FSA advises this to reduce acrylamide in fried and roasted starchy foods.
- Space them out – overcrowded chips steam and go soggy.
Storing & reheating
Best eaten fresh.
Freezing
Parboil, cool and open-freeze, then bag for up to 1 month. Roast from frozen, adding 5–10 minutes.
Variations
- Air fryer: after parboiling and oiling, cook at 200°C for 18–22 minutes, shaking halfway.
- Toss with smoked paprika or rosemary before roasting.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/homemade-chips/ · Checked 17 October 2026
Questions people ask
Do I have to parboil the chips?
Not essential, but parboiling gives fluffier centres and crispier edges. Unboiled chips need 45–55 minutes.
Should I soak the potatoes?
Soaking cut chips in cold water for 30 minutes removes surface starch and can help them crisp – dry them very well before cooking.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
