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How to make frozen oven chips

I love homemade baked chips but what I really don’t like is how long it takes to prep them from scratch. It is definitely worth the effort but it’s not something I want to be doing in the evening after a long day of work.

So a while ago I decided to have a play in the kitchen to find an easier way to enjoy homemade chips without all the fuss and today I am happy to share a little tutorial on you can do this too.
The solution? Making your own frozen oven chips!
Stock up on potatoes, get creative with spices and spend one afternoon prepping plenty of bags – these homemade chips will last for up to 6 months in the freezer so this is literally something that you can do 2, 3 times per year depending on how much freezer space you have.

Not only this will save you money (making them at home is literally half the price of buying them from the shop), but it will also mean that you’ll be eating tasty real food.
While some oven chips you can find at the supermarket are just made from potatoes and oil (albeit not the healthiest type!), the vast majority of brands (including premium brands) uses all sorts of other ingredients that simply don’t belong in chips: modified tapioca starch? E450? Fortified wheat flour? Palm oil? No thanks!

So ditch the supermarket stuff! Here’s how to make frozen oven chips at home…

Step 1
Thoroughly wash the potatoes and cut them into chips. I like to keep the skin on and use a crinkle cutter (affiliate link) to make authentic looking frozen chips.
As a rough guide, I generally use approximately 200g of potatoes for each portion.

Step 2
Bring a large saucepan of salted water to the boil. Add the chips and cook them for 4 minutes.
Drain and leave aside to dry and cool down. I find that spreading them on a flat surface like baking trays or chopping boards makes the process a lot quicker.

Step 3
Divide the potatoes into resealable freezer bags (affiliate link), add 1 tablespoon of olive oil to each and, if you like, season with your favourite spices (I like to add sweet paprika and cayenne pepper to make spicy chips).

As you can see below, I like to freeze two portions of homemade chips in each bag as it’s just the two of us here but you can freeze more depending on how big your family is.
Want to freeze single portions? No problem at all, just reduce the amount of olive oil to 1 teaspoon.

Seal the bags and gently move the chips around enough to be coated by the oil and spices if using any. Note the date on each bag and freeze for up to 6 months.


There’s absolutely no need to thaw them first!
Simply pre-heat the oven to 220C, pull out the desired amount (this is when portioning comes handy!) and place the frozen chips on a non-stick baking tray or mesh tray (affiliate link) for even crispier chips.
Depending on how thick the chips are, bake them for 20 (thinner chips) to 40 minutes (chunky chips and wedges), turning them often to stop them from sticking, until cooked through and crispy.

How do you like your chips? Plain? Spicy? Or is it all about the sauces? Let me know in the comments!

This Post Has 2 Comments

  1. Ann

    surely if you put the chips and oil into a bag before freezing, they’ll all stick together. Shouldn’t you freeze them first, spread out on trays to ensure “free flow” and then bag and oil them?

  2. Dave

    Thanks for your advice. I made homemade chips the other day and put them in the freezer and they came out black.

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