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Potato chips
- Prep time:
- 5 mins, plus 20 mins cooling time
- Cook time:
- 15 mins
- Serves:
- As many as required
Jun Tanaka likes to serve his perfectly cooked potato chips with ketchup
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Ingredients
- Maris Piper potatoes, peeled
- vegetable oil, for deep frying
- ketchup, to serve (optional)
Method
1. Cut the potatoes into 2 x 6cm chips.2. Steam the chips in a steaming basket on the stove (or in an electric combi-steamer) until cooked through, but still holding their form. You should be able to crush them with your fingers.
3. Put the chips into the fridge until they have cooled down: this should take about 20 minutes.
4. Deep fry the chips in vegetable oil at 150C for approximately 3 minutes or until lightly coloured. Lift from the oil and drain.
5. Increase the temperature of the oil to 180C, then deep fry the chips again for 1 minute or until golden brown. Serve immediately, with ketchup, if desired.
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