chips

By strange coincidence nannypiano my friend just admitted on Tuesday that she ran an extension outside for her griddle pan so she could cook bacon without the smell lingering throughout the house. You are not alone! I'm sure your deep fat fryer is safer on the patio anyway!

I agree with everyone who has praised Nannypiano. I do chips in the deep-fat fryer about once a month, but the smell is the problem, despite opening the window, shutting the door, switching the extractor fan on full pelt long before I start, and lighting a night light under a bowl of scented water afterwards.

Will definitely drag the fryer out into the garden next time we barbecue.

And I need to change the fat. Thanks for reminding me!

nannypiano - brilliant solution !

Marie, I am also a fan of the mesh baking trays. Ingenious!! Good for oven chips and pizza. Cooks the underneath perfectly and no need to turn chips because the heat circulates perfectly.

We chucked out our chip pan ages ago - read about health risk of continually reheating the oil. Now we have McCain's oven chips and I LOVE them. Especially as my husband cooks them (with fish cakes and peas) for me every Saturday - my night off from cooking!

I've always used oven chips since being on my own and prefer the 'homestyle' ones - don't like the matchstick or crinkle type. DGS has his difficulties with texture and smell of fruit and veg, including potatoes, but loves square chips (potato waffles)

I cook a jacket spud in microwave. Let it cool a bit the cut into wedges. Spray with oil and salt then roast in the oven. They'll crisp up lovely ?

I still remember peeling potatoes for the "real" chips my mum used to make in a deep frying pan with a wire basket in it and an aluminium lid. Nowadays I only ever cook oven chips, usually frozen ones (Auntie Bessie's or M&S).

BUT... I've recently found a ridiculously cheap product that not only makes chips crispier but also keeps the baking tray cleaner and eliminates any need to oil it to stop them from sticking. What is it? Just a simple a mesh sheet that you line the tray with - from Poundland! I now have several of them. Highly recommended.

Try peeling and chunking sweet potatoes, coat with oil and cajun spice. Baking tray, hot oven. 20-30 mins. Yum.

We don't have them that often, but when we do, it's always McCain Crispy French Fries (from the freezer obviously)...!!

I find oven chips to be lazy gits, lounging about in the heat, then on the plate with no taste at all. The Victoria Beckham of chips........devoid of anything lush but look good (ish) on the packet.

I love sweet potato chips and do make my own [ordinary] potato chips from time to time in the oven but they're never as nice or 'chippy' as Aunt Bessies.

We much prefer sweet potato chips these days. Either oven ones or home cut and sprayed with oil, dusted with seasoning then roasted in the oven. Have them every couple of months and OH orders them when we eat out. (then I pinch his)

Glad I'm not your neighbour smell wouldmake me hanker for chips or climb over your hedge good idea though!

I love real, home-cooked chips but only have them when eating out these days (and even then I'm not sure how home-cooked they are). I have an air-fryer - not the Actifry which stirs things, but one with a basket. Oven chips taste great from it.

Nanny piano that is both genius and bonkers, I salute you and wish you lived next to me, though Ruth next door is pretty wacky too!

nannypiano I do exactly the same, works a treat

Don't laugh everyone ... but I have a deep fat fryer as occasionally yearn for proper home cooked chips. I can't bare the after smell which seems to permeate all through the house for days, so run an extension lead out onto the patio and cook them out there, lol

slimming world recipe which we use if we fancy a treat.
peel and slice/wedge potatoes and parboil or put in microwave for a few moments. put in oven tray spray with frylight (one cal per spray) add herb or spices as required, cook in oven until brown turning mid way. delicious.

Yes, I think I read that they're not simple sliced potato, but potato cooked mashed, additives put in then re-shaped to look like chips. I shouldn't buy them really.
I think we'll stick with the pink pots.cut in chunks and roasted. They always go a nice golden colour.

The trouble with most oven chips is that they contain gluten.

We had an electric deep fat fryer as a wedding presen in which I cooked 'proper' chips. I think we did replace it one time.
Now we have McCain home style oven chips. I've tried several brands but these are golden, crisp, delicious and a lot healthier

Home made twice fried here in a deep fat fryer,I use red skinned potatoes and dry them before frying at a moderate heat for around 5 minutes then crank up the temperature and refry ,they are crisp on the ouside and soft on the inside .My OH likes very thin fries(straw potatoes) but my grandaughter and I like them chunky,so two batches .Not often but much nicer flavour than frozen ones

I do like proper home fried chips like we had when I was a kid, but I have not cooked those myself for about 30 yrs or so. Oddly enough I never have fish and chips from the chip shop,although DH likes them, but we occasionally have oven chips, Sainsbury's own crinkle ones are ok, but nothing like the real thing

If we have fish now, which we do about three times a week I normally do it with either pasta with a garlic and tomato sauce( Homemade), or with new spuds at right time of the yr , and some veggies.

And aren't they delicious.?