Frozen chips are a convenient side dish, but they can take up to 30 minutes in the oven. One simple trick before baking cuts cooking time to just 10 minutes and makes them extra crispy
It’s remarkable how something so simple – slicing spuds and dunking them in hot oil – can produce such an irresistible snack. Chips are the perfect accompaniment to everything from battered fish to a succulent steak or homemade burgers, but there’s nothing worse than when they emerge as soggy, limp disappointments.
Whilst freshly made chips are undoubtedly superior, there’s no denying the appeal of chucking a bag of frozen ones from the supermarket into your trolley. The problem is, despite being marketed as a quick fix, they actually demand quite a lengthy cooking time.
Bung frozen chips in the oven and you’re looking at nearly half an hour before they’re ready to scoff. By the time they’ve defrosted enough to be edible, you’ve already burnt through 20 minutes, and waiting even longer for that coveted crunch feels like an eternity.
That’s why I swear by a clever little hack for getting the speediest, crispiest frozen chips possible. I give the frozen chips a quick blast in the microwave before transferring them to the oven. This slashes the cooking time from 30 minutes down to a mere 10 minutes.
On this occasion, I grabbed Aldi’s French Fries, though any style works brilliantly – whether that’s crinkle-cut, straight-cut, waffle, or curly varieties.
First, I cranked my oven up to the temperature specified on the packet – 200 degrees.
I scattered a few handfuls of frozen chips onto a plate and zapped them in the microwave for 1.5 minutes. This gets them partially thawed out.
I then shifted the chips onto a ready baking tray lined with greaseproof paper. Alternatively, you could give the tray a quick spritz with cooking spray or brush it with oil. This will stop the chips from sticking and make them a doddle to lift off once they’re done.
Another handy hint is to avoid cramming too many chips onto the baking sheet, as this can cause them to clump together. By spreading them out in a single layer, you allow air to circulate each chip, ensuring even cooking and preventing any stickiness.
I slid the chips into the preheated oven and baked them for 10 minutes. Keep a close eye on them until they turn a lovely golden brown colour, if they’re not quite there after 10 minutes.
Once the chips were beautifully crispy, I tossed them into a bowl and seasoned them simply with salt.