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Martha Collison's recipe is simple but very effective. The secret to the best homemade chips is removing starch and liquid. This is why the potatoes get washed, soaked and patted dry – all are essential steps to create that fluffy-on-the-inside, crisp-on-the-outside texture we crave once in a while.
4.5 out of 5 stars(7)
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Gluten freeVeganVegetarianHealthyLow in saturated fat
- Serves4
- CourseSide
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- PlusPreparation time 10 minutes + soaking and cooling
Ingredients
- 4 medium evenly sized Maris Piper potatoes (or other floury variety) 450g peeled weight
- 1 tsp salt, plus more to season
- 2 tbsp groundnut oil
Method
Peel the potatoes and level off any unevenedges where possible. Cut the potatoes intochips, making sure they are all similar in sizeto cook at the same rate – aim for about1.5cm wide and 8-9cm long.
Put into a saucepan and cover with coldwater. Leave to soak for 5 minutes, thendrain the water to wash away any starch.
Cover the drained potatoes with boilingwater and add the salt. Put over a high heatand bring to the boil. As soon as the waterbegins to simmer, set a timer for 7 minutes.
Cover a baking tray with kitchen paper.Drain the parboiled potatoes in a colanderand arrange on the paper towel, patting themdry. Allow to cool for 10 minutes, until theystop steaming.
Preheat or set the air fryer to 200ºC,according to manufacturer instructions.Transfer the potatoes to a large bowl and useyour hands to gently but thoroughly coat withthe oil. Cook for 20 minutes in the air fryer,tossing occasionally, until the chips are crisp andcooked through. Season well and serve.
Cook’s tip
Customer safety tips
- Follow manufacturer’s instructions and advice for specific foods
- Pre-heat the air fryer to the correct temperature
- If cooking different foods together, be aware that they may require different times and temperatures
- Spread food evenly – do not overcrowd pan/chamber
- Turn food midway through cooking
- Check food is piping/steaming hot and cooked all the way through
- Aim for golden colouring – do not overcook
- Use a food thermometer/probe to check temperature: more detailshere
- Check out the FSA webpage for further advice:www.food.gov.uk
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 688kJ/ 164kcals |
|---|---|
Fat | 7g |
Saturated Fat | 1.2g |
Carbohydrates | 22g |
Sugars | 1g |
Fibre | 2.3g |
Protein | 2.1g |
Salt | 1.3g |
Rating details
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Overall rating (4.5/5)
4.5 out of 5 stars7 ratings
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