Homemade chips recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

20 min

Few things in life are more delicious than crispy, hot homemade chips - here's how to make them!

Homemade chips are the perfect side dish to so many meals.

Whether you love them crispy and crunchy or soft and chunky, skins on or skins off, the beautiful thing about making your own chips is you can cook them every which way you love.

Homemade chips are just the best sprinkled with salt and vinegar. The perfect accompaniment to the nation’s favourite takeaway – fish and chips!

These tasty chips can also be dunked in mayo and ketchup. Or why not try whipping up some delicious garlic mayo dip – otherwise known as aioli – to go with them? Have a look at our list of best and worst dips to see which ones are healthiest.

If you decide to peel your potatoes to make these chips, make sure to save the peel. You can use it to make some delicious potato peel crisps!

Ingredients

  • 750g potatoes
  • Vegetable oil (around 500ml if you're frying)

Method

  • If baking your fries, pre-heat your oven to 200°C/400°F/Gas Mark 6.

  • Wash and slice your potatoes. You can peel your potatoes if you want or leave the skin on for a more rustic feel.

  • Par-boil your potatoes in salted boiling water for around 5-10 mins until just soft.

  • If baking, toss the chips in vegetable oil, making sure they’re all covered and bake in the oven for 15-20 mins until golden brown and crispy.

  • If frying, fill a saucepan 3/4 full with vegetable oil and heat until bubbling. To test if the oil is hot enough, drop a small cube of bread into it – if it crisps up, it’s ready. Fry the chips in batches until golden and crispy and remove from the oil with a slotted spoon and place on some kitchen roll to absorb the leftover oil.

  • Sprinkle the chips with salt or herbs (we love rosemary) and serve.

Top tip for making Homemade chips

Baking chips is healthier than frying but you won't get the same crispness as frying. You can fry with oil and a saucepan or in a deep fat fryer if you have one.

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