Monday, May 31, 2010

My best chips ever

Finally, after much tasting, crunching, testing, more tasting, burnt crispy bits, crunching, and lots more tasting, I have finalised my ultimate chip recipe!  These home-style, chunky cut chips go perfectly with steak and red wine jus.  Spot-on crunch, and heaps of flavour on the outside, and perfect fluffy insides!

My Ultimate Chips

Serves 2 greedy people

Preheat oven to 220deg Celsius.  Place 1tbsp oil in a large baking tray, swirl around to coat the base, and place the tray in the oven.

Bring a large pot of salted water to the boil.  While it is warming, peel 3 medium size potatoes, and slice into your desired chip or wedge size (about 15-20mm wide is good), and place in the water once it is boiling.

Boil for approximately 5 minutes, or just until the chips begin to soften.  You don't want to overcook them - if you do your chips will turn into mush.  The chips must be quite firm when you take them out, just softening around the edges.

Drain the chips in a large strainer for around 5 minutes.  Swirl them around gently every minute or so to help get all the moisture out.  While they are still in there, sprinkl with approx 1tbsp wholemeal flour.  Swirl them around, very, very gently to coat.  They do not have to be completely coated, nor coated evenly.

Remove the baking tray from the oven, and gently place the chips into the oil.  Sprinkle with 1/2tsp paprika, 2tsp thyme, and season to taste with salt and pepper.

Take 3 cloves of garlic and smash them with the flat of your knife.  Place into the tray with the chips - leave the skin on.  Take one more clove, peel, and thinly slice.  Place this in with the chips.

Gently swirl the chips around inside the tray so they get an even coating of oil.  Place on the top shelf of the oven, and cook for around 20-25 minutes.  Take the chips out after 10-15mins and turn over (add more oil if you think it's needed).  Check regularly and remove once they are golden and crispy on the outside.


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