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–+ servings
triple cooked chips

Triple Cooked Chunky Chips

Richard
The best chips ever!
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine 🇬🇧 British
Servings 2
Calories 193 kcal
How Difficult Easy
Suitable for Vegetarian Diet

Equipment

Ingredients
 
 

  • 0.5 kg potato Maris Piper
  • Rapeseed Oil
  • Sea salt

Instructions
 

  • Peel the potatoes and cut into chips 5cm long by 1cm wide
  • Rinse the chips under cold water until the water runs clear – this will remove some of the starch
  • Add the chips to a saucepan of cold water and bring to a gentle simmer. Simmer the chips until they are soft to the touch but not cooked all the way through, about 15mins.
  • Drain the chips and chill in the fridge until dry and cold – this will take at least 30 minutes
  • Preheat a deep fat fryer to 130⁰C
  • Fry the chips in batches for 5–8 minutes until a crust forms but with no colour. Remove the chips and place them on a baking tray. Chill in the fridge again for approximately 30 minutes Once chilled, turn the deep fat fryer up to 180⁰C
  • Deep-fry the chips in batches for a second time for 4–7 minutes until crisp and golden – don’t overcrowd the fryer as this will cause a drop in the oil temperature
  • Drain on absorbent kitchen towel and season with salt before serving

Nutrition

Calories: 193kcalCarbohydrates: 44gProtein: 5gFat: 1gSaturated Fat: 1gFiber: 6gSugar: 2g
Keyword chips, potatoes
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