Why You’ll Love This Recipe

I love this recipe because it’s effortless and foolproof. There’s no peeling, soaking, or parboiling — just slice, season, and bake. The chips turn out crisp on the outside and soft inside every single time. I can tweak the seasoning to suit whatever I’m cooking, from smoky paprika to spicy chili powder. They’re healthy, budget-friendly, and always a hit with the family.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 kg (2.2 lb) Potatoes
2 tbsp Olive oil
2 tsp Garlic granules
Sea salt and freshly ground black pepper

Directions

1. I preheat the oven to 200°C (400°F).

2. I wash the potatoes, leaving the skins on, and cut them into 1 cm-thick chips.

3. I line a large baking sheet with parchment paper and spread the chips out in a single layer.

4. I drizzle over the olive oil, then sprinkle the garlic granules, sea salt, and black pepper.

5. Using my hands or a spatula, I toss everything together so the chips are evenly coated.

6. I bake for 45 minutes, turning halfway through, until they start to brown and crisp.

7. For extra crunch, I cook them for an additional 10–15 minutes until they’re golden and perfect.

8. I serve them hot, straight from the oven, with a sprinkle of extra salt if needed.

Servings and Timing

This recipe makes enough for 4 people and takes about 5 minutes to prepare and 1 hour to cook — ready in around 1 hour and 5 minutes total. It’s perfect as a side dish for burgers, grilled meats, or anything that deserves a hearty helping of fries.

Variations

I like to switch up the seasonings depending on my mood. Sometimes I add 1 teaspoon of chili powder for spice, 2 teaspoons of smoked paprika for a smoky kick, or 2 teaspoons of onion powder for extra depth. For a herby version, I toss the cooked chips with chopped rosemary or parsley. I’ve also drizzled truffle oil over them before serving for a gourmet twist. For extra crispiness, I occasionally finish them under a hot grill for a minute or two.

Storage/Reheating

If I have leftovers, I let them cool and store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back into a hot oven at 200°C (400°F) for about 10 minutes, or use an air fryer for 5 minutes — they come out just as crispy. I don’t recommend microwaving them as they lose their crunch. These chips are best enjoyed fresh from the oven.

FAQs

Do I need to peel the potatoes?

No, I love leaving the skins on for extra texture and flavor, plus it saves time.

What type of potatoes are best?

Maris Pipers or King Edwards are perfect, but any floury potato will work well.

Why aren’t my chips crispy?

If they’re overcrowded on the tray, they’ll steam instead of crisp — I spread them out in a single layer.

Can I parboil them first?

You can, but it’s not necessary for this recipe — they turn out great without that extra step.

Can I make these in an air fryer?

Yes, I cook them at 200°C (400°F) for about 20–25 minutes, shaking halfway through.

How do I make them spicy?

I add a teaspoon of chili powder or cayenne pepper for a bit of heat.

Can I double the recipe?

Yes, but I bake them on two trays or in batches so they still crisp up evenly.

Do I need to soak the potatoes first?

Not for this method — skipping the soak still gives perfect results and saves time.

Can I use another type of oil?

Yes, sunflower or vegetable oil works fine, but I prefer olive oil for flavor.

How do I know when they’re done?

They’re ready when they’re golden brown, crisp on the outside, and fluffy inside.

Conclusion

These Easiest Ever Homemade Oven Chips are the ultimate no-fuss side dish — crisp, flavorful, and made with ingredients I always have at home. I love how quick they are to prepare and how reliably they turn out every time. Whether I’m serving them with steak, fish, or just on their own with a dollop of ketchup, they’re a guaranteed crowd-pleaser that beats frozen chips any day.