Embrace the joy of home cooking with our delicious classic chip recipe. There is something special in making chips from scratch, from the glorious aroma to the satisfying crunch!
We season our homemade chips with a generous pinch of Maldon Salt, garlic and a few sprigs of rosemary to elevate the flavour to new heights. Whether you are a seasoned pro or a novice in the kitchen, this easy-to-follow recipe will allow you to dish up golden, crispy chips…the perfect alternative to any store-bought counterpart.
We recommend baking these chips with a juicy burger, ideal for the warm, summer evenings. Additionally, you can also have a go in making chips from another vegetable, perhaps our delicious baked turnip chips, which can be enjoyed on their own with a dipping sauce or paired with a succulent lamb shoulder.
- Preheat the oven to 180C.
- Start by cutting the potatoes into chips, keeping the skin on (you can make these as thin or chunky as you like).
- Place a large pan of lightly salted water on the hob and add the chips. Bring the water to the boil and let them simmer for 3 – 5 minutes until they are still holding their shape, but a sharp knife can be inserted.
- Drain the chips and allow them to steam for a few minutes in the colander – give the colander a little shake to gently rough up the edges too.
- While the chips are steaming, pour the vegetable oil into a large baking tray and place into the preheated oven to heat up the oil.
- After 5 mins, remove the tray from the oven and tip the chips into the hot oil – be very careful as the hot oil will spit. Flip and coat the chips in the oil. Add the bashed garlic cloves and a few sprigs of the rosemary. Season well with Maldon Salt and cracked black pepper and place the chips back in the oven.
- Roast the chips for 15 minutes, then take them out and flip and rotate the chips using a spatula. Place them back in the oven for another 15 – 20 mins depending on the size of your chips. You want them golden brown and crispy all over.
- Remove from the oven and sprinkle with a final pinch of Maldon Salt.
