Wednesday 21 September 2016

Homemade Oven Chips.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Guys, I'm back!
I took a little recipe-posting break for Eid-ul-Adha but alhamdulillah, I am back. How was your Eid, by the way? Mine was good except my chocolate poke cake decided to collapse before lunch. Not fun.

Anyway, let's talk recipes. I have so many good ones to share with you starting with these homemade oven chips.
I've been experimenting with making my own baked chips for a while now. Pretty soon, I realised that part-boiling them before baking was the way forward. For me, baking them from raw just always took way too long and they never got crispy enough for my liking.
And that is what I wanted from a homemade oven chip. A super crispy, golden exterior sealing in the fluffiest interior. I hope you give my method a go and fear not, that homemade curry sauce above is coming next!

Chips, previously: creole potato wedges // peri peri oven fries // herb fries 

A Simple List of Ingredients:
1. Potatoes
2. Olive Oil
3. Salt

Bismillah, let's begin!

Of course, we begin with potatoes. I used 4 large Potatoes.

Give the potatoes a good scrub and a wash. You can peel them, if you wish but we prefer them with the skin. I love the flavour!

Slice the potatoes into four rounds.

Then, slice each round into chips. Unlike me, try your best to make sure everything is of equal thickness.

Once all the potatoes have been sliced ...

... place them into a deep pan.

And, cover the potatoes with cold water.

Pop the pan onto a high heat.

And, let everything come to the boil.

As soon as the water starts to boil, give the potatoes a poke with a knife. We want them to be slightly soft but still raw --> if that makes any sense. 

If the potatoes are like that, drain them.
If they are still really raw, turn the heat right down and cook for 4 minutes.

After 4 minutes, drain them.

Once the steam has settled ...

... we can take a look at them.

They should be soft but still slightly raw in the middle. If yours are too soft or too raw, do not panic. The oven will do the rest of the crisping up / cooking for us.

But before we bake them, we're going to place our potatoes onto a tray.

Preferably in a single layer. This bit of the recipe will help in getting super crispy chips. It allows the potatoes to dry out before hitting the hot oven.
Let the potatoes dry out on a tray for 10 minutes.

Whilst they dry out, we can get our oven on to 200C Fan / 220C / Gas Mark 7. Also, take a baking tray or roasting tin.

Grab some olive oil. Vegetable oil or coconut oil would also be wonderful here.

To the tin, add 2 and 1/2 tablespoons Olive Oil.

Then, place the tin into the hot oven and let it heat up for 10 minutes.

Then, carefully remove it from the oven. You'll see that the tin is super hot and the oil has loosened up. Perfect!

Place the chips into the tin, in a single layer. 

It may be a bit of a tight squeeze in there but that's fine. The chips will shrink slightly as they bake. Also, if the chips are on the softer side, don't touch them too much now. They will crisp up in the oven.

I like to bake mine for around 45 minutes, tossing occasionally.

I like them to be super crispy and golden brown. Yum!

Once they're done, season well with Salt and Vinegar, if you wish.

May I suggest some spicy fish pakoras to go alongside?

Full Written Recipe:

Homemade Oven Chips.

Prep Time: About 15 minutes.
Bake Time: About 45 minutes.
Serves: About 3 people as a side dish.

4 large Potatoes, sliced into chips or wedges
2 and ½ tablespoons Olive Oil
Salt, to taste


Par-boil the potatoes. Place them in a deep pan and cover with cold water. Bring to the boil over a high heat. Once boiling, give them a poke. They shouldn’t be fully cooked.
If they are on the softer side, drain them. If not, turn the heat right down and simmer for 4 minutes.

Drain and dry the potatoes. Drain out all the hot water and place the potatoes onto a tray, in a single layer. Let them dry out for 10 minutes.

Meanwhile, pre-heat the oven and baking tin. Turn the oven on to 200C Fan / 220C / Gas Mark 7. Take a large roasting tin and into it, place the olive oil. Pop the tin into the hot oven for 10 minutes.

Bake the chips. Remove the tin from the oven and add in the potatoes, in a single layer. Bake for around 45 minutes, tossing occasionally. Once they’re golden and crispy, the chips are ready.

Serve! Serve immediately seasoned with plenty of salt and vinegar. Enjoy!

{Adapted from BBC Good Food}

This Time One Year Ago:

lamb chop curry

This Time Two Years Ago:
orange salads + roast chicken + beautiful buttercream

This Time Three Years Ago:

Keep me in your duas please, and enjoy your chips,

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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