Perfect hot chips
Nobody can resist these perfect double-cooked hot chips.
- 15 mins preparation
- 15 mins cooking
- Serves 4
Print
Ingredients
Perfect hot chips
- 8 desiree or king edward potatoes, peeled
- rice bran or peanut oil, to deep-fry
- tomato or barbecue sauce or vinegar, to serve (optional)
- salt
Method
Perfect hot chips
- 1Cut potatoes lengthways into 1cm-wide strips. Set aside in a bowl of iced water until ready to cook. Drain and dry thoroughly.
- 2Heat oil in saucepan to 160°C, or test by dipping a chip into oil - if bubbles appear instantly, oil is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips in batches into oil and cook for 8 minutes, until tender but not brown. Remove from oil and drain on paper towel.
- 3Reheat oil to 185°C . Gently lower chips into oil briefly, until crisp and brown. Drain on paper towel, sprinkle with salt and serve immediately with your choice of condiments.
Notes
A mandolin makes uniform slices that will cook evenly.
