Indian Oven Chips Recipes

MASALA CHIPS

Steps:

• Bake the chips in oven or deep fry or air fry them according to packet instructions, until crispy golden.
• Heat the pan to low-medium heat, drizzle 1 tablespoon of oil, add chopped onion and stir fry few seconds. Follow with the chopped garlic and saute until light brown.
• Add turmeric, curry powder, chilli flakes, black pepper and stir fry few seconds until fragrant. Next add tomato ketchup, salt and water. ( Add more water if needed. )
• Stir well until the sauce starts to get thicken, add the fried chips. Toss well to combine everything evenly for 1 minute.
• Turn off the heat and sprinkle chopped coriander and chilli slices. Transfer to serving plate and serve immediately.

ULTIMATE OVEN CHIPS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Peel the potatoes and chop into medium-sized chips. Rinse under cold running water, then tip into a large pan, cover with cold salted water, add the vinegar and bring to a simmer over a medium heat. Stir once, then continue to simmer for about 6-8 mins until the chips are just cooked through but not breaking apart. Drain well.
• Add the oil to a shallow roasting tin and put in the oven to heat for 5 mins. Toss the chips in the cornflour, then carefully tip into the hot oil and arrange in a single layer using tongs. Drizzle with a little more oil to coat, then roast for 20 mins.
• Carefully turn the chips over in the oil using a spatula, then return to the oven for another 20 mins until golden brown.

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.