Thick-cut chips
Thick-cut chips are a classic side dish made from simple ingredients like potatoes, salt, and rosemary. They are boiled then baked to achieve a crispy texture, perfect for pairing with various main courses.
Cook time 25 min
Prep time 35 min
Ingredients:
6 potatoes1 tsp salt
1 tsp rosemary
Thick-cut chips are a classic and beloved side dish that pairs beautifully with a variety of main courses. By using just a few simple ingredients like potatoes, salt, and rosemary, you can create crispy and delicious chips that are perfect for any occasion.
Instructions:
- Peel the potatoes (if you prefer skinless chips) and rinse them under cold water.
- Use a sharp knife or a chip cutter to cut the potatoes into thick chips, about 1/2 inch or 1.25 cm wide. Try to keep the size consistent for even cooking.
- Preheat the oven to 400°F (200°C), ensuring it's hot enough to bake the chips to a crispy texture.
- Place the cut potato chips into a large pot and fill it with enough water to fully submerge them.
- Add 1 tsp of salt to the water.
- Bring the pot to a boil over high heat, then reduce the heat to medium and let the chips simmer for about 5 minutes. This helps to soften them slightly, ensuring they cook evenly in the oven.
- Carefully drain the water from the pot using a colander. Be cautious as the potatoes will be hot.
- Spread the chips out onto a clean kitchen towel or paper towels and pat them dry to remove excess moisture. This step is crucial for achieving crispiness.
- Transfer the dry chips into a large mixing bowl.
- Drizzle with olive oil and season with the remaining 1 tsp of salt and 1 tsp of rosemary. Toss the chips well to ensure they are evenly coated.
- Spread the seasoned chips in a single layer onto a baking sheet. For best results, use parchment paper or lightly grease the baking sheet to prevent sticking.
- Place the baking sheet on the middle rack of the preheated oven.
- Bake for 20-25 minutes, then carefully flip the chips using a spatula to ensure even browning.
- Continue baking for another 15-20 minutes or until the chips are golden brown and crispy. Keep an eye on them towards the end to prevent burning.
- Remove the chips from the oven and let them cool slightly before serving.
- If desired, add an additional sprinkle of salt or rosemary for extra flavor.
With these simple steps and helpful tips, you can easily make thick-cut chips at home that are crispy on the outside and fluffy on the inside. Whether you enjoy them as a side dish or a snack, these homemade chips are sure to satisfy your cravings.
Thick-cut chips FAQ:
Bake the thick-cut chips for 20-25 minutes, then flip them and continue baking for another 15-20 minutes, or until they are golden brown and crispy.
The chips are done when they are golden brown and crispy. Keep an eye on them towards the end of the baking time to avoid burning.
Yes, you can substitute rosemary with other herbs like thyme, oregano, or even garlic powder for different flavor profiles.
Store any leftover chips in an airtight container at room temperature for up to 2 days. To re-crisp, reheat them in the oven at 375°F (190°C) for about 10 minutes.
Frozen potatoes can be used, but adjust the baking time accordingly. Bake them directly from frozen, adding a few extra minutes to the cooking time.
Tips:
- Choose starchy potatoes like Russets for the best texture.
- Ensure all potato slices are of uniform thickness to cook evenly.
- For extra crispiness, soak the sliced potatoes in cold water for at least 30 minutes before cooking to remove excess starch.
- Dry the potatoes thoroughly after soaking to prevent oil splatter and to help them crisp up better.
- Preheat your oven or oil to the right temperature to ensure the chips cook properly and achieve the desired texture.
- Turn the chips halfway through the cooking process to ensure they brown evenly on all sides.
- Sprinkle additional seasonings like garlic powder or paprika for added flavor.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 6g
Carbohydrates 50g
Fiber 6g
Sugar 2.46g
Fat 0.27g
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