Shop Mobile More Submit  Join Login
  • Art Print
  • Canvas
  • Photo
  • Art Gifts


Submitted on
September 19, 2013
Image Size
2.0 MB


6,776 (4 today)
576 (who?)

Camera Data

Canon EOS 450D
Shutter Speed
1/49 second
Focal Length
37 mm
ISO Speed
Date Taken
Sep 14, 2013, 11:11:01 AM
EF-S18-55mm f/3.5-5.6 III
Sensor Size
Homemade Oven Chips (+recipe) by claremanson Homemade Oven Chips (+recipe) by claremanson
A bowl of my super awesome crispy homemade oven chips. Normally served simply with a sprinkle of salt and a ton of ketchup.

I make these or roast potato version of this everyday and have done so for over a year now as being gluten free there is a lot I can not eat, same goes for having IBS so I have somewhat perfected these chips and roasties.

White floury potatoes (each type of potato comes out differently, some crispy some chewy so experiment)
vegetable/sunflower or olive oil (I prefer vegetable for crispy, olive oil for more flavour)

1. Preheat oven to 220oC/425oF/Gas Mark 7
2. Pour a very thin layer of oil to just cover a whole baking/roasting tray and place in the oven to preheat.
3. Add water 3/4 up in a pan on a medium/high heat to allow it to begin to heat up or add already boiled water from a kettle if you are in a hurry while you prepare the potatoes.
4. Peel and thoroughly wash potatoes, (to save time you can use an apple corer)
5. Carefully put chips in the water, add a pinch of salt then boil for 10-15 minutes depending on the potatoes type and size.
6. Once you can put a fork slightly into one of your chips, remove from heat, drain the water and rinse if you have very starchy potatoes.
7. Using a lid of a plate to cover the pan carefully shake your potatoes, this makes them fluffy and gives the oil something to cling onto and crisp up when baking. Be careful not to shake them too much though else you will end up with a pan of mash potato!
8. Carefully add to your baking tray/roasting tin, watch out though as the oil can spit! Place in oven.
9. After about 20 minutes, once the potatoes start to colour, turn your chips. Add a little more oil if the potatoes have soaked it up or drain some off if there is too much. Cook for a further 20 minutes or until crisp and golden then serve.

Add a Comment:
UndeadGhostGirlXD Featured By Owner Mar 28, 2014  Hobbyist
looks tasty, trying them tonight
Sanluris Featured By Owner Oct 24, 2013  Hobbyist Photographer
If it's not to much to ask, how do you cut them? Just in rectangles, or however seems fun at the time?
claremanson Featured By Owner Oct 25, 2013  Hobbyist Artisan Crafter
I cut them into long rectangles, if you are in a hurry/lazy you could use an apple cutter.
Sanluris Featured By Owner Oct 25, 2013  Hobbyist Photographer
Thank you. They look really nice. :) Thank you for sharing your recipe.
Sanluris Featured By Owner Oct 24, 2013  Hobbyist Photographer
Those look lovely. I wonder if the same way would work with yams.
claremanson Featured By Owner Nov 1, 2013  Hobbyist Artisan Crafter
If yams are anything like our sweet potatoes then yes they would work great :)
CutieDeidara Featured By Owner Oct 4, 2013

Thank you so much for sharing! The picture itself makes me want to crawl into my monitor to yumm all of the potatoes away! ;)

I'm definitely going to try this recipe, since it doesn't seem to be that difficult ~ means even an anti cook like me might succeed with it hihihi!

claremanson Featured By Owner Oct 5, 2013  Hobbyist Artisan Crafter
I hope you enjoy them as much as I do :)
CutieDeidara Featured By Owner Oct 9, 2013

Awsome! Awsome! And much more awsome!

I could eat them every day! <3

The recipe is really simple and the potatoes taste like heaven~

I love it!

claremanson Featured By Owner Oct 11, 2013  Hobbyist Artisan Crafter
:giggle: I DO eat then every day! Seriously no joke!
Add a Comment: