5 from 1 vote

Crispy Homemade Oven Chips (No Parboiling Required!)

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This homemade chips oven recipe is healthy, tasty, and great for a weekend or weeknight snack. These chips are simple yet satisfy salty cravings!
Prep time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£0.28
Makes: 5
mains, Side
British
Freezable

Ready for the crispiest homemade chips oven recipe? This simple homemade oven chips recipe allows you to create deliciously tasty, salty chips with no par boiling!

Golden browned baked potato chips on a stainless steel tray.

Why you’ll love this recipe

The best part about these home made chips is my method requires minimal prep, so they’re great for a busy weeknight. This dish is also a healthy option, as you’ll be cooking the chips in the oven instead of deep frying them. Reasons to get these into your rotation:

Easy – These oven chips are super easy to make and with minimal prep!

Healthier – These crispy, skin-on chips are healthier because they’re made in the oven instead of a deep fryer.

Cheaper – This recipe gives you a good amount of bang for your buck compared to buying them at a restaurant.

Delicious – Flavourful, salty, crispy- what more could you want from a homemade chips oven recipe?

Satisfy your potato cravings with these other recipes; Airfryer Frozen Fries, Cheesy Mashed Potatoes or Frozen Roast Potatoes

Best Potatoes for Oven Chips

A major part of learning how to make homemade chips is knowing which potatoes to use. I recommend selecting starchy potatoes, as they turn out crispy on the outside and fluffy on the inside. My top choice is russet potatoes for this homemade chips oven recipe, but you can also use Yukon Gold potatoes.

How to prepare the potatoes

Peeling and cutting
This recipe for oven chips is quite simple. First, wash the outside of the potatoes well, as you’ll be keeping the skin on. If you prefer chips without the skin, peel the potatoes after washing them. Then, cut the potatoes into 1 ½ cm slices.

Soaking
A major step in this homemade chips oven recipe is soaking the sliced potatoes in cold water. This allows you to get rid of extra starch and sugar so the fries crisp up better. Prep a bowl with cold water, then add the potato slices into the water as you slice them. They can stay in this water bath for anywhere from 30 minutes to a few hours. Be sure to wash the chips afterward with cool water until the water runs clear.

Parboiling
You don’t need to parboil the homemade chips for this recipe, but you can if you like. Bring a pot with salted water to a boil to parboil the potatoes. Then, place the sliced chips into the pot and boil for about five minutes. Take them out of the water, and let them dry on paper towels before continuing the steps in the recipe card below.

How to Make Crispy Oven Chips
If you’re wondering, “How to make chips?” I go into more detail in the recipe card below. Here’s a quick summary: slice the chips into 1½ cm pieces, then soak them in cold water. Drain the chips and dry them before seasoning them and tossing them with oil. Bake for about 40 minutes or until golden brown and crisp

Ingredients

ingredients to make the oven chicps laid out on a pale blue background and labelled.

Potatoes – This homemade chips oven recipe is best with starchy potatoes like russet. Skip the waxy potatoes, as they will not yield crispy results.

Rapeseed Oil – Any neutral oil with a high smoke point will work for this homemade baked potato chips recipe. I chose rapeseed oil, but you can also use olive oil, vegetable oil, or avocado oil.

See the recipe card for full information on ingredients and quantities.

Variations/Adaptations

There are a few variations you can do to this homemade chips oven recipe. For one, you can include other seasonings on these oven baked potato chips. Instead of simply adding salt and garlic powder, try cajun seasoning, seasoned salt, onion powder, chili powder, or a mix of spices. You can cut these homemade potato chips into shoestring fries or other sizes/thicknesses depending on your preference. You’ll need to adjust the length of time in the oven for thinner or thicker chippies

Serve the crispy chips with these easy air fryer recipes; Frozen Salmon in the Air Fryer, Air Fryer Chicken Bites and Best Air fryer Halloumi

Raw potatoes sliced into chip sizes with some granules being poured into the glass bowl.

How to make the best homemade chips

  1. Slice the potatoes into thin chips, with an approximate width of 1½ cm. I left the skin on as I love the flavour, texture and less prep. You can peel them if you prefer (Image 1).
  2. Place them in a bowl of cold water, this will remove any excess starch and maximise crispiness. Set aside for 30 minutes (Image 2).
2 step by step photos, the first with potatoes sliced on a chopping board and the second with potato chip slices in a glass bowl of water.

Preheat the oven to 390°F (200°C)

3. Drain the chips, place them on a clean tea towel and pat dry (Image 3).

4. Once dry, add them back into a bowl along with the garlic powder, four tablespoons of rapeseed oil and salt. Mix together to ensure the chips are evenly coated (Image 4).

2 step by step photos, the first with potatoes slices on a cloth on a chopping board and the second with potato chip slices drained and in a glas bowl.

5. Line two shallow baking sheets with foil and coat the foil with the remaining rapeseed oil (one tablespoon per sheet to prevent sticking). Add half of the chips to each sheet and distribute evenly so the pieces are not overlapping or touching (Image 5).

6. Place both sheets in the oven to cook for 20 minutes, before rotating the chips and swapping their placement in the oven. Cook for a further 15–20 minutes until golden brown and crispy (Image 5).

2 step by step photos, the first with sliced pottao chips spread out on a foil lined baking tray and the second with potato chips now roasted on the tray.

Pair these oven fries with one of these protein-rich mains; Greek Chicken Salad, Tarragon Chicken or Turkey Steak Recipe

Raw potatoes sliced into chip sizes with some granules being poured into the glass bowl.

To satisfy your sweet cravings and try my; Tiramisu Overnight Oats, Homemade Granola or Chocolate Rice Cakes

Tips for the best result

  • Make sure the potatoes are not touching on the baking tray. Overcrowding will cause the home made chips oven recipe to steam instead of roast, leaving you with soggy, non-crispy chips. Space the chips on the prepared baking sheet for the best results.
  • Metal trays work best. Always use a metal tray when making this baked potato chip recipe in the oven, as it will yield the crispiest results. Metal trays heat up quickly and stay hot, so they can crisp up the bottom of the fries while the hot air in the oven crisps up the other sides.
  • Be sure to preheat the oven. This step is important when learning how to make oven chips, as it helps the chips crisp up and allows you to cook the fries evenly.
  • No peeling required. I love this recipe because you don’t need to peel the potatoes first. It’s easier this way, and the skin is where the nutrients are, so it’s a win-win.

If you need inspiration for some other main meal recipes, try my; Cottage Cheese Pasta, Ground Turkey and Easy Cajun Dirty Rice

Serving Suggestions

There are loads of ways to enjoy this homemade chips oven recipe! Consider serving oven-cooked chips with a dipping sauce if you want even more flavour. You can serve them with ketchup, mayo, BBQ sauce, yum sauce, etc.

Of course, you can also serve this oven chips recipe with sandwiches and burgers (instead of a baked potato). Or, turn them into a main dish by adding chilli and cheese or gravy and curds to the top of the fries.

Leftover Storage and Reheat Instructions

If you have any leftovers from this homemade chips oven recipe, don’t fret. They stay good in the fridge for up to four days. Just be sure to let them cool fully first before packing them into an airtight baggie or container.

Reheat
I recommend reheating them in the air fryer so they can get crispy again. If you just microwave the fries, they’ll be soggy. To reheat the chips, preheat the air fryer to 350°F (180°C). Then, add the fries in a single layer and heat for about 3-4 minutes. When they’re crispy and warm, they’re ready to eat.

Can they be frozen?
Yes, you can freeze these oven-baked chips. First, allow them to fully cool. Then, place them on a baking tray in a single layer and allow the chips to freeze. Once frozen, store them in an airtight baggie for up to six months.

FAQs

Can you make these chips ahead?

Yes, you can make this homemade chips oven recipe ahead of time. However, they taste best when fresh. If you need to make them beforehand, reheat them in the air fryer to get crispy again.

Do the potatoes need to be parboiled before cooking?

No, this recipe does not require parboiling. However, you can parboil the chips to reduce their time in the oven.

Why are my oven chips not crispy?

They won’t get crispy if you don’t leave enough space between the chips on the baking tray. Be sure to allow plenty of space on the tray and do not overlap the chip

Golden browned baked potato chips on a stainless steel tray.

If you tried this Homemade Oven Chips recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Crispy Homemade Oven Chips

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5 from 1 vote
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£0.28
mains, Side
British
Freezable
Servings: 5
This homemade chips oven recipe is healthy, tasty, and great for a weekend or weeknight snack. These chips are simple yet satisfy salty cravings!

Ingredients

  • 1.2 kg potatoes, approx. 10–12cm in length (£1.39)

Cupboard Essentials

  • 6 tbsp rapeseed oil
  • 1 tsp garlic powder
  • 1 tsp Salt & Pepper

Method

  • Slice the potatoes into thin chips, with an approximate width of 1½ cm. I left the skin on as I love the flavour, texture and less prep. You can peel them if you prefer.
  • Place them in a bowl of cold water, this will remove any excess starch and maximise crispiness. Set aside for 30 minutes.

Preheat the oven to 390°F (200°C)

  • Drain the chips, place them on a clean tea towel and pat dry. Once dry, add them back into a dry bowl along with the garlic powder, four tablespoons of rapeseed oil and salt. Mix together to ensure the chips are evenly coated.
  • Line two shallow baking sheets with foil and coat the foil with the remaining rapeseed oil (one tablespoon per sheet to prevent sticking). Add half of the chips to each sheet and distribute evenly so the pieces are not overlapping or touching.
  • Place both sheets in the oven to cook for 20 minutes, before rotating the chips and swapping their placement in the oven. Cook for a further 15–20 minutes until golden brown and crispy.

Notes

  • Ensure potatoes are not touching on the baking tray to avoid steaming and achieve crispy chips.
  • Use metal trays for the crispiest results, as they heat up quickly and stay hot.
  • Preheat the oven to help the chips crisp up and cook evenly.
  • No need to peel the potatoes; the skin adds nutrients and simplifies the process.

Nutrition

Servings: 5 servings
Fat: 17g
Calories: 330kcal
Carbohydrates: 42g
Protein: 5g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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Comments

  1. Made these oven fries instead of getting take away fries .. turned out so good!5 stars

    1. Mimi Harrison | 2 days ago

      Yay to fakeaway fries!! thanks for the lovely comment

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