Forget soggy, disappointing spuds. A culinary expert has revealed the one simple ingredient that transforms homemade oven chips into irresistibly crispy, golden delights every single time, no specialist equipment needed.
The Secret Ingredient for Ultimate Crunch
The game-changing hack comes from the chef behind Moorlands Eater, who shared that early attempts at perfect oven chips were not always successful. The breakthrough came from emulating a technique used in some store-bought versions: adding a protective coating. For this chef, that magic dust is cornflour.
"My first forays into homemade oven chips weren't always entirely successful," the chef confessed. "But that was before I took a tip from the store-bought version and added a little protective coating. For me, that means cornflour."
How to Make Perfect Crispy Oven Chips
Follow this detailed method to banish limp chips for good. You'll need one medium to large potato (floury varieties like Rooster, Maris Piper, King Edward, or Russet are ideal), a bowl of cold water, three tablespoons of olive oil, two tablespoons of cornflour, and seasonings like salt, pepper, paprika, garlic powder, or chilli flakes to taste.
Method:
- Cut your potato (peeled or skin-on) into chips roughly 1cm to 1.5cm thick.
- Soak the cut chips in cold water for between 30 minutes and three hours. This crucial step draws out excess starch, preventing a gluey result.
- Pat the chips completely dry with a clean tea towel.
- Toss the dry chips with your chosen seasonings, then drizzle with three tablespoons of oil. Use your hands to ensure every chip is thoroughly coated.
- Line a baking tray with parchment and spread the chips out with space between them.
- Now for the secret: dust over two heaped teaspoons of cornflour and work it in thoroughly to coat the chips and prevent clumping.
- Bake in an oven preheated to 190°C for 20 minutes until starting to soften and colour.
- Remove the tray, turn the heat up to 220°C, flip each chip, and return to the oven for a final 10 minutes.
Keep an eye on the cooking, shuffling any chips from the edges to the centre if they are browning too quickly. You're aiming for a deep golden colour with crisp edges and ridges.
Final Touches for Chip Perfection
The chef recommends blotting the finished chips on kitchen paper to remove any excess oil, then giving them a quick taste to see if they need an extra sprinkle of salt. "It's the cook's perk to immediately snaffle one!" they added.
This clever cornflour trick creates a light, crispy coating that rivals any deep-fried or air-fried chip, proving you don't need fancy gadgets for a perfect, crunchy result. It's a simple addition that makes all the difference between a mediocre side and a show-stopping plate of golden, crispy homemade chips.
