| | Thick-cut chips
Thick-cut chips
Thick-cut chips 4.3-5 9
  • Calories: 850 kj
  • Fat: 9.5g
  • Carbohydrates: 10g

How to Make:

  1. Cut potatoes into 1cm-thick slices. Stack slices, a few at a time, and cut lengthways into batons. Place in a large bowl. Cover with boiling water and set aside for 10 minutes to blanch. Drain. Pat dry with paper towel.
  2. Add oil to a large, deep saucepan to reach a depth of 10cm. Heat to 180°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 15 seconds). Cook one-third of the chips for 5 minutes or until cooked but not coloured. Use a slotted spoon to transfer to a wire rack over a baking tray lined with paper towel. Repeat, in 2 more batches, with the remaining chips. Set aside for 15 minutes to cool.
  3. Heat the oil to 190°C over medium-high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Cook one-third of the chips for 5-7 minutes or until crisp and golden. Use a slotted spoon to transfer to the wire rack to drain. Repeat, in 2 more batches, with the remaining chips. Sprinkle with sea salt.
Time for preparing:
40 min.
Servings:
6

Ingredients:

  • 1.2kg (about 4 large) Golden Delight potatoes, peeled
  • Vegetable oil, to deep-fry
  • 3 teaspoons sea salt flakes
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