Tuesday, 10 March 2015


Today I really wanted chips. I'm not really a fan of them to be honest but today I just had a mad craving for them which is weird. It was at this point I realized that I had never tried to make my own chips. "Madness" I thought and set about rectifying this straight away. Boy had I been missing out. All I needed was to cut some potatoes, blanch and then roast them in some garlic and chili and I had some phenomenal crispy chippies with fluffy insides that taste so much better than a bag of frozen oven chips.

Now with most recipes for chips in going to recommend that you use large Maris Piper potatoes. I'm sure there is a reason for this but I couldn't tell you what it is.?it just seems to be the chip making potato of choice. Use another type of potato if you wish but I can't guarantee you will get the same results.

The chili and garlic coating really makes these chippies pop. Experiment with different herbs and spices of your not a fan of either or you can leave them naked and just season them with a spot of salt and pepper if you are a chip purist.

You can have these chips prepared and roasted in under an hour. Perfect for if you have a chip craving that needs sorting fast! My recipe below will be enough for two hungry diners.

Garlic And Chili Chips

3 Large Maris Piper Potatoes
A Good Glug Of Olive Oil
2 Grated Garlic Cloves
1 Tbsp Chili Flakes
Salt And Pepper To Season

  1. Get a large pan of boiling water on the go and turn your oven up to 220 degrees (200 fan).
  2. Chop your potatoes into chip like shapes, approximately all the same size around 1cm wide and 1cm thick. Place the chips carefully into the pan of water and bring back up to the boil and blanch for two minutes. Carefully remove the chips from the water with a large slotted spoon and rest them on some greaseproof paper to drain any excess water. 
  3. Whilst the chips are draining, line a large deep sided baking tray and pour in a good glug of olive oil so that it covers all the foil with a thin layer. Add in the garlic and chili flakes and mix into the oil. Place the baking tray on a hob at a medium heat until the oil is warm enough that the garlic and chili begins to fizz. 
  4. Transfer the chips into the baking tray and carefully toss them so that they are coated in the garlic and chili oil and season with salt and pepper. Transfer to the oven and bake for around 20-25 minutes, tossing the chips every 5 minutes or so until they are golden and crisp.
Remove your chips from the oven and then serve straight away with good old salt and vinegar. Be careful when you bite into them as they will super hot inside and no one wants to burn their mouth off do they? 

Your chips will have a deliciously crispy outside flavoured in all that garlic and chili goodness and the inside will be super soft and fluffy. Great for dipping into some tomato sauce or whack them on a bap to make you very own chip butty. The perfect chip in no time at all! Who could ask for anything more?

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