There’s no need to visit the takeaway shop for your hot chip fix - this recipe proves you can create the perfect dish from your own kitchen.
Peel the potatoes then cut into 1 ½ cm thick slices.
Lay the slices on a chopping board then use your fork to scrape lines into each of the slices then cut into 1 1/2cm thick chips.
Bring a large saucepan of water to the boil over high heat.
Add the chips and cook for 6-7 minutes until tender but not breaking apart.
Drain and allow chips to cool on a wire rack then place in the fridge for at least 30 minutes to completely dry out.
Half fill a saucepan with oil and place over medium heat. Heat to 170 degrees then fry the chips in batches for 6 minutes or until golden and crisp.
Drain on a wire rack set above a tray, not on paper towel as this will cause them to go soggy.
Season with salt and serve.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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