Part of Sticky Oven-to-Fire Ribs — The Friday Night Braai Plate →

Crispy Oven Chips

Name: Crispy Oven Chips
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Ingredients: kg medium starchy potatoes (Mondial or Sifra work well); ml olive oil or sunflower oil; ml salt; ml smoked paprika (to finish); fresh rosemary sprigs (optional)

53 mineasy4 original servings

Thick-cut potato chips soaked to remove starch, dried thoroughly, and roasted at high heat until golden and crispy. Finished with smoked paprika and salt flakes — serve immediately.

Ingredients

Serves

Chips

1 kg medium starchy potatoes (Mondial or Sifra work well)
30 ml olive oil or sunflower oil
5 ml salt
5 ml smoked paprika (to finish)
fresh rosemary sprigs (optional)

Instructions

1
Cut and soak. Scrub the potatoes (skin on is fine and tastier). Cut into 1cm-thick chips. Soak in cold water for 15–20 minutes to draw out starch — this is what makes them crispy.
2
Dry thoroughly. Drain and pat dry with a clean tea towel. Dry chips = crispy chips. Wet chips = soggy chips.
Tip: Moisture is the enemy of crispiness. Pat them dry like your oven depends on it.
3
Toss and roast. Preheat oven to 220°C. Toss the chips with olive oil, salt, and rosemary if using. Spread in a single layer on a baking tray lined with baking paper. Don't crowd.
4
Roast for 25–30 minutes, flipping halfway. They should be golden brown and crispy on the edges.
5
Finish and serve. Straight out the oven, sprinkle with smoked paprika and a pinch of extra salt flakes. Serve immediately — chips wait for no one.

Notes & Tips

Dry chips before oiling

Moisture is the enemy of crispiness. Pat them dry like your oven depends on it.