Saturday, 29 September 2012

Seasoned Oven Chips

It's been such a hectic week, first week back at uni and I already have numerous books/articles to read, coursework to start, and I'm still in the process of figuring out my dissertation project! Busy but I've been loving it: I feel a lot more settled this year, placement has really given me the time off I needed to return with a better perspective on things. Saying that though, give it a couple more weeks and I'll probably have regressed back to my former stress head self! 

Also thought I'd mention the blog's new header, courtesy of my brother, Nick (@nicknak49 on Twitter). He's currently studying Interactive Media so spends his time creating graphics and animations, and he offered to mess around with something for here in his spare time before he's gotta head back off to uni. It's amazing to see how good he's getting with this kind of stuff, the animation stuff he did last year was brilliant. Proud big sis right here :) Every now and then he posts some of the stuff he's working on over on his blog, which I recommend checking out. 

Anyway, I'll finish off with a quick recipe that I whipped up the other night. Comfort food season is definitely starting for me!

Seasoned Oven Chips

These chips are really quick and easy to make, the only time you might get impatient is waiting for them to cook!

Place an oil-drizzled baking tray into a pre-heated oven (200-220C/400-425F/gas mark 6-7) for about 5 minutes.

While the oil is warming up, chop your potatoes (Maris Piper are great) into chips as thin or as chunky as you fancy (peel as well if you like, though I always prefer to leave the skins on), until you have as many as you need - depending on the size of your potatoes, this is usually around 2 per person. 

Take the tray out of the oven and lay the potatoes evenly on it (be careful, the hot oil will spit!).

Add whatever seasoning you fancy. For these I added generous amounts of garlic salt and paprika. Use a spoon to carefully toss the chips so they are evenly coated in oil and seasoning.

Cook in the oven for about 40 minutes to an hour, depending on the quantity and thickness of chips, rotating the tray a couple of times.

I served the chips with home-made herby garlic mayo (a few tablespoons of mayonnaise, 1 crushed garlic clove and a sprinkle of herbs to taste), and chicken, bacon and cranberry mini baguettes. These were topped with the last of the brie we got hold of at the Plymouth Seafood Festival and popped under the grill for a few minutes. Seriously yummy, trust me.


  1. This looks restaurant quality! I've never tried seasoning homemade chips with paprika before, but after seeing this, I'd love to give it a go! :) x x

    1. Aw thank you! :) You definitely should, the paprika flavour goes really nicely if you're having the chips with mexican food as well; I love them with a big bowl of chilli! xx


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