This is the best oven “frying” method for potato chips and other veggies such as sweet potatoes and zucchini! I make a side of oven-baked veggies a few times a week, sometimes even every day! It’s the easiest way to enjoy your crispy fries, without using too much oil. Not only is it healthier but I also find that it requires far less efforts simply because you don’t have to wash a greasy pan at the end of it! (I am trying to please both my American and UK readers by mixing up “fries” and “chips” but it’s not easy! :) )
Instead of bread I consume my carbohydrates in the form of vegetables. Before you say “Oh no, potatoes are carbs!”, don’t worry, I am sure nobody got fat because of eating roasted potatoes! Let’s not forget that potatoes are vegetables after all! You need to consume good carbohydrates, fruits and vegetables are the best source of carbohydrates and other nutrients.
Here are the basics of this method. You put everything in a big bowl and mix! This way the veggies get coated in olive oil and get perfectly seasoned in salt and other spices/herbs. After that all you need to do is spread them in one layer on a sheet of baking paper, making sure the fries are not too crowded and bake.
To get extra crispy veggies I always pre-heat my oven to 250°C/ 480°F, it needs to be hot! If for some reason they burn too quickly and you believe the temperature is a bit high, try and reducing it next time, sometimes it depends on the type of oven you have. For mine, this temperature is perfect.
I cook with extra virgin olive oil and although it is true that the oven temperature is above the oil’s smoke point, I am a strong believer that it is still a better option than the vegetable oils. They have a higher smoke point, because manufacturers use industrial-level refinement processes like bleaching, filtering, and high-temperature heating. See the post about why you should always cook with olive oil and truth behind the olive oil myth. You might also find interesting the page that lists all healthy oils you can cook with – see the Cooking oils guide.
Here are some specifics when cooking the different vegetables:
Try to buy good potatoes for baking and also if you cut the slices a bit thinner, you will get crispier chips. Besides the basic seasoning of oil and salt, you can add other spices like paprika, black pepper or even chilli powder.
Sweet potato chips
Sweet potatoes tend to turn out less crispy than the white potatoes but if you cut them into thin slices they will still be quite good. Fresh rosemary is great for extra seasoning, I love having them with hummus.
Bake the zucchini chips at a lower temperature – 225°C/ 440°F as they are softer. When you mix the zucchini slices in the bowl with the olive oil and salt, I would recommend adding 1 tbsp (per courgette) of corn flour. Mixed with the oil, it adds a nice crispy layer when cooked.
You can also make Carrot chips!
- 2-3 medium size potatoes, peeled and sliced into thin sticks
- 3-4 tbsp olive oil (or other cooking oil)
- Salt to taste
- (optional) paprika / black pepper / chilli powder for extra seasoning
- Preheat oven to 250°C/ 480°F
- In a large bowl mix all of the ingredients until the fries are well coated in olive oil and seasoning.
- Spread the chips on a baking paper and place directly on your oven shelf. Arrange them in a single layer, making sure there is space between the fries so they can cook evenly.
- Bake for 15-20 minutes or until they turn golden.
It's important for the fries to be well coated in olive oil before baking, this will ensure they turn out golden and crispy. See the notes above in the post for specifics when cooking other veggies using this method.