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Chunky Crunchy Hand Cut Chips

Chunky Crunchy Hand Cut Chips


It is often difficult to find gluten free chips and even when you can they have ingredients that you can’t pronounce and are not an overly healthy option. I’m a sucker for a good chip so I’ve found the most cost effective and healthy way is to make my own. I don’t own a deep fryer because I know if I do, I will use it. It’s healthier for me not to and I don’t miss having one. I bake most things and if I have a need for frying, I just shallow fry on the stovetop.

I have been caught out so many times when ordering hot chips from a takeaway store that are gluten free by ingredient, however, they are cooked in the same oil as the other deep fried food which in turn no longer makes them gluten free. I have been glutened many times from eating foods that have been cross contaminated. In fact, this is the only way I ever get glutened as I am very strict with the diet. It is frustrating, yes. This is why I make a lot of my own foods and avoid takeaway like the plague. Everyone needs a good oven baked chip in their life and if it’s a tasty healthier option, count me in!

This recipe is great if you are watching your fat intake and super easy.

Mumma’s Gluten Free Club Sandwich


  • 4-5 royal blue or red potatoes, washed
  • 1 tbsp oil (I used vegetable oil)
  • Seasoning of your choice. Some of my favourites include:
  • Salt & pepper
  • Mixed herbs – these taste like the chips from Grill’d
  • Garlic salt


  1. Preheat oven to 180 degrees.
  2. Cut potatoes into 1cm batons.
  3. Steam potatoes or parboil potatoes for 10 minutes until softened slightly.
  4. Pat dry with paper towel.
  5. Add cut potatoes to a large zip lock bag.
  6. Add oil and seasoning.
  7. Shake the bag to coat the potatoes in the oil mixture.
  8. Empty contents of bag onto a baking tray.
  9. Bake for 30 minutes or until crunchy and brown.
  10. Add additional salt if required.


  • If you leave the skin on, you will get all of the fantastic nutrient and the added bonus of extra crunch.
  • Patting dry the potatoes after pre-cooking will allow that extra crunch. It’s the same concept as pork crackling.
  • If you have a chip try (the one with the holes in it), this will also give extra crunch. I use a baking tray with baking paper because it limits the amount of scrubbing.


Enjoy! Don’t forget to like our Facebook page for more handy tips, information and all things gluten-free.

Love and happiness until next time,

Jody – The Gluten Free Mumma xx




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