Crispy Homemade chips

When making homemade chips, the first important thing you need to decide is what kind of potato you’re going to use.
Potatoes come in two different sorts, waxy (such as a Maris Piper) and floury (such as a King Edward).

Opinions are split on which ones to use for potato chips, chefs such as Heston Blumenthal back the floury ones whilst Jamie Oliver backs the wax! We decided to try both and for oven chips, we went with Jamie. The maris piper makes the chip more soft and fluffy which we really liked.

These crispy homemade chips are basically roast potatoes in the shape of chips. We roasted the chips with a little rosemary and dipped them in our version of a Chipotle Ketchup

These chips make a great accompaniment to our Mexican Steak, Mexican Hamburger or our Mexican Pulled Pork Sandwich.

Prep time
15 min
Cook time
25 mins
Total time
40 mins
Ideal for
Classic, sides
Make it
Mexican
Serves
4

How to make it

Peel the potatoes and cut into chip shapes.
Fill a saucepan with water and bring to the boil. Add a little salt.
Carefully add the chips to the water and simmer for 5 minutes until slightly softened.
Drain in a colander and leave to dry out completely and allow the steam to escape.
Preheat the oven to 200°C (400°F/Gas 6). Put the vegetable oil in a roasting pan and leave in the oven for about 10 minutes until the oil is very hot.
Tip the potatoes back into the saucepan and add olive oil, flour, rosemary and a good pinch of salt and pepper. Hold the lid on and give the pan a shake. The potatoes should fluff up at the edges but keep their overall shape (don’t worry if they break up a little).
Very carefully spoon the potatoes into the hot oil, using a metal spatula to spread them around and get them covered in oil.
Roast the potatoes for 35 minutes, keeping your eye on them so they don’t burn.
Give the chips a good shake up every 10 minutes or so to ensure they are crisp all over. If they are not crisp enough after this time, return to the oven and continue to roast.