Theo's Oven Baked Chips 🥔
The real secret to crispy oven chips, is pre-heating the oil, adding salt to the tray before you cook them and using brushed Sebago potatoes. Don't fret if they break when you turn them. These will end up being the best bits😋
Brushed Sebago potatoes are good for mashing, boiling (not potato salad), roasting/baking and making chips of course!
They’re still dirty potatoes because they are brushed not washed 😉
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Brushed Sebago potatoes
- Peel and wash your potatoes.
- Chop your potatoes into 1cm chips. It’s not necessary to be exact with sizing. I prefer thick chips, while others prefer thin chips 🤷🏼♀️
- Choose an oven tray, making sure it's big enough to take all your cut potatoes in one layer (use more than one if necessary)
- Pour and spread a layer of oil into your tray, enough to thinly coat the bottom of the tray
- Sprinkle salt on the tray
- Preheat the oven to 200C, and place the oiled dish in to preheat for at least 10 minutes.
- Place the chopped potatoes into a saucepan, and cover with cold water.
- Bring to the boil and cook for two minutes and then drain and set aside to steam and dry (the drier the chips, the crispier they'll be).
- Once the oil has been heated for 10 minutes, carefully add the potatoes to the tray, shaking gently, to ensure they are in one layer and coated with the oil.
- Place the tray back in the oven for 15 minutes, then take them out and flip the chips over using a metal spatula.
- Place back in the oven for a further 20 mins, then take them out and shake the tray up.
- Place back in the oven for a further 20 minutes or until they are golden and crisp to your liking. This will vary depending on the thickness of your chips.
- If you like, sprinkle with more salt to taste, dried oregano and/or parmesan cheese.