Somewhat Health Ified English Chip Shop Style Oven Chips Recipes

SOMEWHAT HEALTH-IFIED ENGLISH CHIP SHOP STYLE OVEN CHIPS

Steps:

• Scrub the potatoes them cut into shoestrings or use a french fry cutter to get the shape right.
• Mix the oil and vinegar together. Put the cut potatoes into a tossing bowl and coat with the oil-vinegar mix. Shake on salt and pepper to your liking.
• Arrange the potatoes loosely on a baking sheet and bake for 10 minutes at 450°F.
• Turn the potatoes and bake for another 10 minutes.
• Shake them around on the baking sheet again then turn on the broiler for 5-10 minutes for a nice crispy top.

CHUNKY OVEN CHIPS

Steps:

• Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
• Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

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.

GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!

Steps:

• Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
• Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
• Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
• Fry until the chips are pale golden.
• Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
• Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
• Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.

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.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

SPICY OVEN BAKED CHIPS

Steps:

• Pre-heat the oven to 200 C.
• Cut the potatos into even size chips, there is no need to peel the potatoes this adds to the taste however if you want really chunky chips it is best to par-boil them for a few minuites before they go in the oven.
• Spray a baking tray with the oil and sprinkle with salt pepper, garilc powder and paprika. Put the chips onto the seasoned tray and spray with oil 7 or 8 times. Cover with more pepper, salt paprika and the garlic powder.
• Bake in the oven for 40-50 minutes, depending on their size and how cripsy you like them, turn the chips once half way through.
• Serve immediately with whatever you fancy!