Olive Magazine

How to make healthy chips without a deep fat fryer

Published: February 18, 2015 at 10:06 am

Everyone loves a chip but the faff and lingering smell of deep-frying often put us off making them at home. Here’s an easy guide to making chips without using a deep fat fryer - plus three easy recipes to try at home.


You’ll need a really large, non-stick baking tray. Choose a heavy duty, good quality one as thinner, cheaper trays will buckle in the heat of the oven and give you uneven browning. Make sure it has a small lip as you’ll need to turn the chips a few times and you don’t want them flipping off the edge.


The spuds

Floury potatoes are better for crisp chips with a fluffy interior so buy King Edward or Maris Piper. Sweet potatoes are a great low-GI alternative but you’ll never get as crisp as skin using these.

Peel then cut into shapes – for skinny fries cut the potatoes into 1cm slices then cut again into 1cm sticks. For fat chips cut 2cm slices then cut into 2cm batons. Alternatively you can leave the skin on or cut into wedges if you prefer.

Tricks and tips

You want to remove some of the starch as this inhibits the crisping of the chip. Drop them into a large bowl of cold lightly salted water and leave to soak for 30 minutes to one hour.

After soaking tip the chips onto a clean tea towel and dry them thoroughly – any moisture left on the chips will create steam and stop them crisping up later. Put the chips in a bowl, drizzle over some oil and toss well to coat. Groundnut oil is best as it has a high smoking point so won’t burn in the oven and will give you a more even colour.


Spread the chips out on the baking tray leaving space between them (if they overlap they won’t cook properly). Put in a 200C/fan 180C/gas 6 oven and cook for 40-50 minutes until golden outside and tender and fluffy inside. Turn them a few times during cooking using a large spatula – this will help get even colouring.

Serving them up

Don’t just stick to salt and vinegar for your chips. Try celery salt, go super-posh with truffle salt or use a herb-infused salt like thyme or rosemary.

You can also perk them up with spices – try a light dusting of toasted cumin seeds, some smoked paprika or a couple of pinches of fiery chilli flakes.

Or if you fancy something a bit different, why not try one of our great recipes below?

Asian spiced chips

10 minutes + 40-45 minutes in the oven Serves 6EASY

potatoes 6-8 large, cut into chip shapes or long, slim wedges

groundnut oil 2 tbsp

sesame oil 1 tbsp

Thai 7 spice seasoning 2 tbsp

ground turmeric 1/4 tsp

garam masala 2 tsp

chilli powder 1/2 tsp

sweet chilli dipping sauce to serve

ready made raita or mango/fruit chutney, to serve

Heat the oven to 200C/fan 180C/gas 6.

Toss half the wedges in 1 tbsp sunflower oil and sesame oil, Thai 7 spice seasoning and a pinch of salt.

Put onto 1 or 2 baking sheets and bake for about 40-45 minutes until crisp and cooked through, turning a couple of times. Serve in a cone with a bowl of sweet chilli dipping sauce.

Toss the remaining wedges in the rest of the sunflower oil, the turmeric, garam masala and chilli powder and a good pinch of salt. Put onto 1 or 2 baking sheets and bake for about 40-45 minutes until crisp, turning a couple of times. Serve with raita or mango chutney to dip.

* Sorry we don’t have nutritional info for this recipe.

Smoky sweet potato wedges

35 minutes Serves 6 EASY

sweet potatoes 4 large, skin on, cut into long slim wedges

groundnut oil

salt flakes 2-3 tsp

smoked paprika 3 tsp

Heat the oven to 200C/fan 180C/gas 6.

Toss the wedges in oil and arrange on a baking tray. Cook for 30 minutes until tender. Mix the salt and paprika and sprinkle over to serve.

PER SERVING 201 kcals, protein 2.3g, carbs 36.2g, fat 6.3g, sat fat 1g, fibre 4g, salt 0.17g

All-in-one egg and chips

45 minutes serves 2 easy

large floury potatoes 2-3, cut into thick chips

groundnut oil

garlic 1 clove, sliced

rosemary a few sprigs

eggs 2

Heat the oven to 200C/fan 180C/gas 6. Toss the chips in a little oil then arrange in a single layer on a large non-stick baking tray. Cook, turning now and again for 30 minutes then add the garlic and rosemary and toss together. Cook until golden and crisp then crack over the eggs and keep cooking until they are done to your liking.


* Sorry we don’t have nutritional info for this recipe.

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