Ottolenghi’s paprika oven chips

Ottolenghi's paprika oven chips

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 45 minutes
  • Klein Constantia Riesling 2015


  • 6 large potatoes (skin on) , cut into 1½ cm-wide chips
  • 3 garlic cloves, crushed
  • ½ t smoked paprika
  • 1 t paprika
  • 4 T sunflower oil
  • 2 t fine semolina
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 240°C.

Place a large saucepan of salted water over a high heat. Bring to the boil, add the potatoes and blanch for 5 minutes.

Drain, then place in a bowl with the rest of the ingredients, 1½ t salt and plenty of pepper. Mix together well but gently – you don’t want them to break apart – then spread out on two large parchment-lined baking trays: they need to be spaced well apart so that they colour nicely.

Roast for about 35 minutes, turning once halfway through, until the chips are cooked through, dark-golden and crisp.

Cook's note: “Few meals don’t benefit from the addition of a slightly spicy, crunchy oven-roasted chip.”

This recipe appears in NOPI: THE COOKBOOK by Yotam Ottolenghi and Ramael Scully. Food photography copyright Jonathan Lovekin 2015. Reproduced with permission from Ebury Press.


Yotam Ottolenghi Recipe by: Yotam Ottolenghi
View all recipes

Yotam Ottolenghi is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks.

Social Media

Related Recipes


  • Katharine Jacobs
    October 2, 2015

    I made these and served with sriracha mayo – spectacular! The chips were impressively crisp on the outside and soft inside – I’d be thrilled if I received these in a restaurant.