Chips are something my family loves, hot hand cut chips that you can eat as soon as they are cooked beat any version from a takeaway shop that are cold by the time you get them home.
These are great served as a side with hamburgers or chicken schnitzel burgers, but they are also fantastic on their own with a good glug of tomato sauce and mayonnaise, or, on a sandwich (hot chippy sandwich!!).
You don’t need to have a deep fryer, you can shallow fry these little beauties in batches instead or you can oven bake them.
Prep: 10 minutes plus cooling time
Cook: 45 minutes
- 1 kg potatoes
- oil for cooking
- salt, to serve
- Peel the potatoes, rinse well and cut into your desired chip size.
- Place the potato chips into a large saucepan and cover with cold water. Bring to the boil and boil until tender (3 – 5 minutes).
- Drain the water and return the chips to the hot pan. Gently toss/fry for a minute until all the water has evaporated.
- If you are oven cooking them, allow to cool for 20 minutes before placing them on a baking tray and lightly drizzle oil (or spray generously with cooking spray) and sprinkle salt over them, toss to make sure they are well coated. Bake on 200C for 30 minutes (turning halfway) until golden and crisp.
- If you are frying them, allow the chips to cool completely. I like to put them in the fridge until I’m ready to use them. Heat the oil to 180C and fry in batches for 5 minutes until golden and crispy. If you have bigger chips you may need to cook them longer.
- Serve immediately.