Fries Recipes Sides

Best Chips Ever

“Best chips ever” my kids both said.

No parboiling or deep frying, all you need are potatoes, parchment and good rapeseed oil.

I’ve been a rapeseed oil fan for a while and when Little Seed sent me some to try, I had to give their Potato Wedge Oil a go.

The results were really crisp, I mean REALLY CRISP, with a subtle garlic and herb flavour.


  • Potatoes – about half a bag
  • 2 tbsp rapeseed oil
  • A pinch of sea salt

If you’re not lucky enough to have some Little Seed Oil you’ll also need:

  • 2 cloves of garlix
  • 1 tsp oregano


  • Large baking tray
  • Parchment


  • Preheat the oven at 220c
  • Put the parchment on the tray
  • Then cut the potatoes (skin on) into the thinnest chips possible.
  • the simplest way is, using your largest knife, slice the bottom off, then slice thinly. Then holding the slices together cut into chips
  • Once each potato is cut up add to the tray until you have a single layer of potatoes, you don’t want any double layering or they’ll be soggy.
  • If you don’t have wedge oil at this point grate the garlic over the chips and add the oregano.
  • Then drizzle with oil and toss the chips in the oil by hand.
  • Put the chips in the oven for 30-35 minutes on the top shelf until golden. Turn after 15 minutes.
  • If they cooking too quickly for the rest of the meal at this point turn the heat down to 180c and move to the middle shelf.

Serve with ketchup or mayo.