Oven Chips Recipe

Preheat oven

Preheat the oven to 220°C (430°F). Place a large rimmed baking tray or two smaller trays in the oven while it heats so they get very hot.

Prepare potatoes

Peel the potatoes (optional) and cut into classic British chip shapes: roughly 1.5–2 cm (about 1/2–3/4 inch) thick batons. Try to keep pieces similar size for even cooking.

Rinse and parboil

Place the cut potatoes in a large bowl and cover with the cold water. Pour into a saucepan, add 1 tsp salt, bring to a gentle boil and cook for 5–6 minutes — they should be just starting to soften at the edges but still firm in the center. Do not overboil.

Drain and steam-dry

Drain the potatoes in a colander and return them to the empty hot pan off the heat. Shake the pan gently for 30–60 seconds to rough up the edges (this creates surface texture that crisps). Leave uncovered for 3–5 minutes so surface moisture evaporates.

Coat chips

In a large bowl, toss the slightly cooled, drier chips with 3 tbsp oil until evenly coated. If using cornstarch for extra crispness, sprinkle 2 tsp over the chips and toss to coat thinly and evenly. Add the 1 tsp fine sea salt, 1/2 tsp black pepper and optional dried herbs; toss gently to distribute.

Arrange on hot tray

Carefully remove the hot tray(s) from the oven. Spread the chips in a single layer on the tray with a little space between pieces — avoid overcrowding (use two trays if necessary).

Bake

Bake at 220°C (430°F) for 20 minutes. After 20 minutes, flip or turn the chips with a spatula or tongs so they brown evenly. Continue baking for another 15–20 minutes until golden and crisp to your liking (total oven time 35–40 minutes). If using two trays, swap their positions between racks halfway through.

Final seasoning

Remove the chips from the oven and immediately scatter 1/2 tsp flaky sea salt over them while hot so it sticks. Toss gently to distribute. If using parsley, sprinkle the chopped parsley over the chips and give a final gentle toss.

Serve

Serve straight away while hot and crisp with ketchup, malt vinegar or your preferred dip.