In a previous post I showed you how to make chunky oven chips. Today I’m going to talk about thin chips or fries. I like to have chunky chips with steak or meatballs subs and thin fries with burgers, but to be honest they are both great with anything!
I like to cook my chips in the oven as it uses very little oil and therefore I can make something reasonably healthy while also being delicious.
Choose a potato variety that is floury, eg maris piper, as they make the best fluffy chips.
After peeling and washing my potatoes, I cut each potato in 3/4 cm thick slices. Then cut each slice again into 3/4 cm chips.
I then soak the chips in water for 30 minutes. This removes excess starch from the potatoes and helps to produce crispier fries.. The chips are then patted dry and tossed in olive oil.
Take a baking tray and cover it with baking paper. This prevents the fries sticking to the trap. Place the chips/fries in single file on the lined tray, making sure to give each chip some space. If you don’t give them enough space they won’t crisp up and there is nothing worse than a non crispy chip!
Sprinkle some salt and bake for 40 minutes in a hot oven, shaking them during the baking process.
Thin Oven Chips (Fries)
- 1400 g potatoes eg maris piper
- 1-2 tbsp olive oil
- Preheat the oven to 200 C
- Peel and wash your potatoes
- Cut the potatoes into 3/4 cm slices and then into 3/4 cm chips
- Soak the chips in water for 30 minutes to remove the excess starch
- Dry the chips and toss them with olive oil
- Sprinkle with salt and bake in the oven for about 40 minutes until golden and crispy, making sure to shake them up during the process