Crispy homemade oven chips are an easy and healthier alternative to deep-fried fries. Made with floury potatoes, a light coating of oil, and simple seasonings like paprika and black pepper, these oven-baked chips turn out golden and crunchy on the outside with a fluffy interior. Perfect as a side dish for burgers, grilled meats, or weeknight dinners, this recipe uses pantry staples and requires no special equipment. Ideal for anyone looking for a quick, budget-friendly way to make crispy fries in the oven with minimal effort.

Ingredients

4 tbsp olive oil (or a neutral oil like sunflower or vegetable)
700 g (1.5 lbs) floury potatoes (such as Maris Piper or Rooster)
1 tbsp cornflour (cornstarch)
1 tsp salt
½ tsp black pepper
½ tsp paprika

Instructions

Preheat the oven to 200°C (400°F), fan setting.
Prepare your baking tray by brushing it with 1 tablespoon of the oil. If your tray isn’t non-stick, line it with non-stick foil instead (see Tip 1).
Slice the potatoes into 1 cm thick fries (about 3/8 inch). Peeling is optional.
Dust the fries with cornflour and place them on the prepared baking tray.
Season with salt, pepper, and paprika. Drizzle over the remaining 3 tablespoons of oil.
Toss well using your hands to ensure every fry is evenly coated in the oil and seasonings. Spread them out in a single layer, making sure they’re not too close together.
Cover with foil, greased with a little oil, and bake for 10 minutes.
Remove the foil, then bake for another 10 minutes.
Flip the fries using a spatula, and roast for a final 5–10 minutes until crisp and golden.
Serve immediately, hot and crispy.

Table of Contents

Tips

Tray spacing is key: Overcrowding will steam the potatoes rather than crisp them.
Use floury potatoes like Maris Piper or Rooster for the best texture—fluffy inside, crispy outside.
Cornflour helps crispiness: It draws out moisture, giving the chips that golden crust.
Grease the foil to prevent sticking if you’re covering the tray.

Variations and Substitutions

Spice swap: Try adding garlic powder, smoked paprika, or chili powder instead of regular paprika.
Oil options: Use duck fat or beef dripping for a richer flavor, or go with avocado oil for a high smoke point.
Sweet potato version: Swap regular potatoes for sweet potatoes—just reduce baking time slightly.
Low-sodium option: Use herbs like rosemary or thyme instead of salt for flavor.

FAQs

Can I make these ahead of time?
They’re best served fresh, but you can partially bake them (through step 8), cool, and finish crisping before serving.

Do I need to peel the potatoes?
No. The skin adds texture and nutrition, but you can peel them if you prefer.

Can I use frozen chips instead?
This recipe is designed for fresh potatoes. Frozen chips are already par-cooked and don’t need the cornflour step.

Serving Suggestions

Serve with homemade burgers, grilled chicken, or a fried egg for a simple meal.
Dip in garlic mayo, aioli, ketchup, or spicy sriracha mayo.
Pair with a fresh salad or roasted veggies for a balanced plate.

Why You’ll Love This Recipe

Made with simple pantry staples
Crispy and golden without deep-frying
Healthier than store-bought frozen chips
Customizable with your favorite spices
Perfect for midweek dinners or a weekend treat