Even Oven Chips Are A Problem

1 Aug

Anyone know how to oven cook chips (specifically french fry style) so that they don’t end up burnt to a crisp on the ends while still slightly wet and raw in the middle?
Would love to know how you cook evenly throughout so all are the same amount of crispy.
chipsLook, why does one always go black?


3 Responses to “Even Oven Chips Are A Problem”

  1. Jenny Davies 01/08/2013 at 1:18 pm #

    So, oven chips go into the oven at a blindingly hot temperature. So, this means that the chips at the edge of the tray will do quicker than the chips in the middle of the tray (it’s the way it happens). Soooo, even though it doesn’t say so on the packet, you have to get in there half way through the cooking time and whip ’em out, give them all a good swirl around and turn over, then put them back in (preferably, turning the tray the other way around, too). For the remaining half of the cooking time, you can’t afford to leave them for a second. As soon as the cooking time is up, whip ’em out or this is what you’ll wind up with. 🙂

  2. Reastie 03/08/2013 at 11:31 am #

    Is the oven too hot? That’s usually why things burn on the outside before cooking in the middle. Try giving them a shake/turn half way through?

  3. Alice Can't Cook 15/08/2013 at 1:18 pm #

    Thanks both, very helpful comments. I shall indeed do as you suggest! Wish me luck. Husband and son both love oven chips and I am testing them both sorely!
    Thanks for reading x

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