Best Low Fat Home Made Oven Chips Recipes

HOMEMADE VEGGIE CHIPS (NO OIL!)

Steps:

• Preheat the oven to 200C/400F.
• Slice all the veggies into uniformly thin slices with a knife or mandoline. In a bowl, toss them with the oil, salt, and pepper until evenly coated.
• Spread out on a baking pan lined with parchment paper, minimizing overlap. Bake for 10 minutes at 400F. Flip. Bake for another 5-10 minutes until crispy and slightly brown but not burnt. Watch them carefully and even remove some early if they are browning before the others.
• Remove from the oven and allow to cool for a few minutes before eating.

HOMEMADE CRISPY OVEN CHIPS

Steps:

• Preheat oven: 230℃ / 220℃ fan / 450℉ / Gas mark 8
• Peel and cut your potatoes into 1cm slices and then into 1cm x 1cm sticks.
• Rinse in cold water and drain.
• Place your drained chips in a large microwaveable bowl. Microwave on full power for 5 minutes and drain.
• Add 2 tablespoons of rapeseed oil to the chips and coat well.
• Mix together the cornmeal, paprika, salt and pepper. Coat the oiled chips with your seasoned cornmeal.
• Grease your roasting tray with a little oil and place your chips evenly on the tin. Allow plenty of room for air circulation so your chips can crisp and brown.
• Place in pre-heated oven. Turn the chips over after 15 minutes and pop back in the oven for 10 minutes.
• Serve straightaway with a sprinkling of salt.

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

CHUNKY OVEN CHIPS

Steps:

• Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.
• Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

LOW-FAT HOME-MADE OVEN CHIPS

Steps:

• Pre-heat the oven to 220 degrees.
• Cut the potatoes into thick chips.
• Heat the stock in a large pan,when boiling,plunge the potatoes into it and cook approx 5 mins or until just tender.
• Drain the potatoes and cool slightly-reserve the stock for making chips on another day!
• Put the oil in a large ziplock bag and carefully toss the chips in it-at this point you can freeze them for use another day.
• Transfer the chips to a non-stick baking tray and bake for approx 15 mins,turning them once or twice, until golden and crisp (if cooking from frozen allow a little longer!).
• Sprinkle with paprika or if you're like me and can't live without it some spicy chicken salt.