Crunchy Roast Potato Chips


A quick dinner kind of recipe. Or a quick lunch, maybe a quick dinner and then leftovers for lunch.

I'm all for the leftovers.

These are a delicious quick dinner style of quick and crunchy roast potatoes. The type of comforting (but sneakily still real food) Monday night food I love to make. A quick set and forget recipe for the nights when you just can’t be bothered and the pantry is looking bare.

It’s a chop, season, mix and roast kind of thing and before we get into it, why can’t the best meals be simple?  I think they should be and especially on a Monday night, are you with me?  Pop these in the oven and get on with whatever else needs doing… maybe a relaxing bath?  You’ll end up with a crispy crunchy outside and a soft fluffy inside. 

This recipe works well with potatoes or sweet potatoes. I know there’s a lot of hype about potatoes being ‘bad’ for you - but I prefer not to subscribe to that. Especially if you made these instead of going to your local takeaway and buying a bucket of hot chips, you’re already miles ahead. It’s all in the little steps.

“Everything in moderation, including moderation.” 

Crunchy Roast Potato Chips


  • 2 large potatoes, peeled

  • 2 tbsp oil or ghee

  • 1/2 - 1 tbsp corn flour

  • Salt

  • Pepper


  1. Preheat oven to 200 degrees C (you can crank it to 220 degrees for extra crispyness).

  2. Chop potatoes into ‘chip’ or ‘wedge shapes’.

  3. Coat potatoes with oil, sprinkle over corn flour and mix to coat.

  4. Arrange on baking tray in a single layer.

  5. Bake in oven for 25 minutes, until crispy and crunchy.

Find this recipe useful? Share with someone who needs some quick and crunchy chips in their life.

Share your potato chip creations with Lunch Lady Lou with the hashtag #lunchladylou and @lunchladylou

Have a cooking question? Email Lou!