Lets face it, as easy as frozen chips are to cook they really aren’t very nice.
They are improved when they are deep fried, of course what isn’t, but when baked even the best brands aren’t really worth eating.
I’m not going to say that my recipe is a substitution for chip shop chips.
Honestly, I think anyone making chips at home staking that claim is a liar.
The fryers, the oil, the batter, the potatoes, the paper they are wrapped in and their seasoning’s are, I believe, all the unique experience and taste only a chip shop can provide!
Instead, these are another animal completely, delicious home made crispy chips worth eating, not just as a side but as a main course!
My recipe doesn’t involve deep frying either so it’s as worry free as possible!
Oh, and if you’ve never tried chips with salt and malt vinegar, you need to, soon!!
Pepper’s Extra Crispy Chips
Serves 2 for mains
4-5 good sized baking potatoes
Salt, malt vinegar, tomato ketchup and barbecue sauce for various dippings!
Peel the potatoes, halve them and cut them into wedges.
Pour vegetable oil into a deep baking tray to a centimetre height and place in the middle of the oven while preheating the oven to 200oc.
Place potatoes in a saucepan of water, bring to a boil and cook until easily pierced.
Drain and shake so the potatoes are rough on the edges.
Remove the tray from the oven and place the potatoes gently onto it.
Place them in the middle of the oven for 20 minutes, then on to the top shelf at 220oc for another 20 minutes until crispy and golden.
Drain off extra oil and serve!
You can use this technique on just about any root vegetable.
Parsnip, turnip, swede, carrot, sweet potato and many more would be fantastic this way!
Cubed or quartered potatoes done in this way would make a fantastic addition to a roast dinner!
Once again, a final reminder about the Pepper Bento Give away.
If you haven’t entered yet you can do so and find out more about it here