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
Add chips to a saucepan of well-salted water. Par-boil the chips (they should be about half way cooked).
Drain the water and leave without a lid for Five minutes to dry them out.
Add olive oil, flour, finely chopped rosemary and a good pinch of salt & pepper to the homemade chips. Put the lid on and shake up. If you’ve cooked them just right, they should fluff up at the edges but keep they’re overall shape and not break up too much.
Remove the baking tray (take care as it’ll be very hot) and very carefully pour the Homemade Chips onto the hot oil. Use a metal spatula to spread them around and get them covered in oil.
Return to the oven and roast, keeping your eye on them so they don’t burn. Give them a good shake up every Ten minutes or so to ensure they get crispy all over. Serve The Homemade chips with Gran Luchito Chipotle Ketchup.
How to make it
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 them 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.