Ingredients4 large potatoes, peeled
1 tsp salt oil (light olive/coconut), for deep frying salt, to taste white or brown spirit vinegar, to taste |
MethodPeel & cut the potatoes lengthways into 1cm thick chips, soak in enough cold water to cover them for 10 mins and then drain.
Put the chips & salt into a large saucepan of cold water to cover them & bring to a boil. Turn down the heat and simmer for about 5 mins until just soft to the point of a knife. Drain & pat dry with paper towel. Lay the chips on a tray lined with paper towel and allow to cool for about 10-15 mins. Refrigerate for about 1 hr until cold. In a large saucepan, heat the oil to 130°C, and add the chips without over-crowding. Fry the chips for about 10 mins until cooked through but not over-cooked. Remove, drain, pat dry & refrigerate the chips for about 1 hr until cold. Re-heat the oil to 180°C and add the chips. Cook until crisp and golden. Drain and season with salt and/or vinegar to taste. |
Variations
* It is only important for the chips to be the same thickness; vary the length or the shape (eg. rounds).
* Season with chilli salt or barbeque spice.
* Season with chilli salt or barbeque spice.
