Perfect Hot Chips Recipes

PERFECT HOT CHIPS

Steps:

• Cut potatoes lengthways into 1cm-wide strips. Set aside in a bowl of iced water until ready to cook. Drain and dry thoroughly.
• Heat oil in saucepan to 160°C, or test by dipping a chip into oil - if bubbles appear instantly, oil is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips in batches into oil and cook for 8 minutes, until tender but not brown. Remove from oil and drain on paper towel.
• Reheat oil to 185°C . Gently lower chips into oil briefly, until crisp and brown. Drain on paper towel, sprinkle with salt and serve immediately with your choice of condiments.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

PERFECT HOT CHIPS

Steps:

• Peel potatoes, and cut into thick chunky chips.
• Place in a saucepan of water and bring to the boil.
• Drain well.
• Deep fry in hot olive oil, until golden.
• Drain on some paper towel.
• Enjoy!

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

THE BEST TWICE-COOKED CHIPS

Steps:

• Gather the ingredients.
• Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
• Place the chips in a colander and rinse under cold running water until the water runs clear.
• Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
• Drain the potatoes in a colander.
• Drain the potatoes thoroughly and then pat dry with paper towels. Remove as much moisture off of the potatoes to avoid splatter when putting them in the oil.
• Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. Heat the oil to 320 F/160 C. Carefully lower some chips-about 2 handfuls-into the hot oil using a slotted metal utensil or deep-fry basket. Fry for about 3 minutes. Do not brown them. Let the oil come back to temperature between batches.
• Turn the chips out onto paper towels to drain. Keep them at room temperature until needed.
• Reheat the oil to 375 F/190 C and fry the chips once more until golden and crisp, 5 to 8 minutes.
• Drain and season with salt. Serve immediately and enjoy.

RANCH CHIP DIP (& MORE DIP RECIPES!)

Steps:

• Mix all ingredients in a medium bowl. Serve immediately or refrigerate up to 1 week.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

AIR FRYER CHIPS

Steps:

• Peel your potatoes. Use a potato chipper and by slicing the potatoes in half first they take just seconds to chip.
• Rinse the chips in cold water. Pat them dry on a clean towel or using kitchen towel.
• Season the chips with flour and salt & pepper. You may not need the quantities I have mentioned, these are just for guidance.
• You can I add herbs or a chopped chilli if you want a kick. Chinese Five Spice is a wonderful way to boost the flavour of these air fryer chips with minimal effort.
• Cook the air fryer chips for 12 minutes at 160C.
• Then turn the air fryer up to 200C for a further 10 minutes. Keep an eye on them, and shake up, at least twice, during this time as depending on the size of your chips they may need as little as 5 minutes. This is the ideal method to make air fryer chips that are crisp on the outside but fluffy inside.
• If you want air fryer chips that are even crisper then add a little spray oil to the fries when you turn up the temperature. I transfer them to a bowl to do this, to shake them and ensure even coverage.