Recipe

Hand-cut chips

Who doesn't love hot chips sprinkled with sea salt?

Nov 30, 2010 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Hand-cut chips
  • 1.5 kilogram (3 pounds) potatoes
  • vegetable oil, for deep-frying

Method

Hand-cut chips
  • 1
    Peel then cut potatoes into 2.5cm (1-inch) thick slices; cut slices into 2.5cm (1-inch) thick chips. Place chips in large bowl of cold water. Refrigerate 4 hours or overnight.
  • 2
    Drain chips; pat dry with absorbent paper.
  • 3
    Heat oil in deep-fryer or large saucepan to 120°C/250°F (if using a saucepan, check the oil is at the correct temperature with a thermometer). Deep-fry chips, in batches, about 5 minutes or until cooked through but not coloured. Drain on absorbent paper; cool.
  • 4
    Increase oil temperature to 180°C/350°F; deep-fry chips, in batches, about 3 minutes or until browned lightly and crisp. Drain on absorbent paper; season to taste.

Notes

We used sebago potatoes for this recipe.

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