Frozen oven chips are an abomination and are bad for you. Why bother. Instead:

Turn up the oven to at least 230C.

Scrub spuds but don't peel. "Salad potatoes" are the best, but at a pinch any spud will do.

Cut spuds into chip-sized bits.

Parboil for seven minutes in well-salted water.

Drain in a sieve and allow to stand for a couple of minutes uncovered.

Put back in pan, cover with lid and shake to roughen all the edges.

Spread chips out on an oven tray (overcrowding is disastrous) that has enough groundnut oil on it to coat the chips plus a little bit extra.

Place into hot oven for 20 minutes, tossing them around in the oil half way through.

Result: gorgeous healthy chips that haven't absorbed too much oil at all (a lot of it will still be in the tray when you've plated up the chips).

Recommended accompaniments: fried eggs or omelette with baked beans, or baked fish with mushy peas.

I'm not going to pretend that I've got chips when they've been made without any fat.