Crispy on the outside, soft in the middle. Just Potato and a little seasoning, no other ingredients required. A perfect side dish to go with just about anything.
Peel and cut two or three large potatoes. You should aim to cut your chips evenly about one to one and a half centimetres square.
Precook the chips by boiling them for a couple of minutes.
Remove the chips from pan and dry them off with some paper towel. Then, lay them out on a tray for another half an hour to finish drying off.
While the chips are drying, start to heat the oil. You should aim for a temperature of around 130 degrees Celsius. If you do not have a deep fryer, simply use a high sided sauce pan.
We would recommend using peanut oil however if you do not have it, vegetable oil can be used as well.
Fry the chips in two or three batches depending on the size of your pan. They should be as dry as possible as any moisture on them will react violently with the hot oil. If using a saucepan, you can place them in a few at a time to prevent the oil from boiling over
Be very careful when putting the chips into the hot oil as splashes are not uncommon.
Occasionally stir the chips gently; this is just to stop them sticking together.
After five minutes or so you will be able to see that the chips are cooked as the bubbling will die down, the chips will start to float and will turn golden brown.
Once cooked, remove the chips using a wire strainer or if you don't have one, a slotted spoon.
Place the chips onto some paper towel to absorb any excess oil.
Season the chips with some salt and pepper and serve as soon as possible while still hot. They should be nice and crunchy on the outside and soft in the middle.
If making the chips as part of a larger meal, you can pause the cooking process at step three for a few hours and store them in the fridge to be cooked just before serving.
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