Equipment
Ingredients
Main
- 1000 g russet or maris piper potatoes, unpeeled and scrubbed clean
- 30 ml olive oil
Seasoning
- 5 g flaky sea salt
- 2 g garlic powder
- 2 g smoked paprika
Nutrition (per serving)
Method
Preheat the oven to 220C/425F and line a large baking sheet with parchment paper.
Slice the potatoes into 1-centimeter thick batons. Leaving the skin on provides extra texture and retains valuable nutrients.
Rinse the potato batons under cold water to remove excess surface starch, then thoroughly dry them with a clean kitchen towel. Total dryness is crucial for achieving a crispy exterior.
In a large mixing bowl, toss the dried potatoes with olive oil, sea salt, garlic powder, and smoked paprika until every piece is evenly coated.
Spread the potatoes on the prepared baking sheet in a single, even layer. Ensure no chips are touching, as overcrowding will cause them to steam rather than roast.
Remove the tray from the oven, carefully flip each chip using tongs or a spatula, and return to the oven to bake for another 20 minutes until the edges are deeply golden and crispy.
Remove from the oven and let rest on the baking sheet for 2 minutes. This brief resting period helps the exterior structure set and crisp up further before serving.
Chef's Notes
- For the absolute crispest exterior, soak the cut potato batons in boiling water with half a teaspoon of baking soda for 10 minutes before drying. The alkaline environment breaks down the exterior starch.
- Always apply delicate finishings like fresh herbs or truffle salt immediately after the chips come out of the oven, as the residual heat activates their essential oils.
- Starchy potato varieties like Russet or Maris Piper are strictly preferred over waxy potatoes like Yukon Gold or Red, as their low moisture content yields the classic fluffy interior.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel to absorb excess moisture.
Reheating: Reheat in a 200C oven or air fryer for 5-10 minutes to restore crispness.
