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Fresh Living Network
Ultimate potato chips

Ultimate potato chips

"Making the perfect chip has been my quest for years. Ideally, they should be crisp on the outside, soft inside and not absorb a lot of oil. I've come up with a simple solution ‐ potato starch, available from the health section at Pick n Pay." says Ina Paarman.
4
RECIPE TYPE:Side dishes
 
Method
  • Rinse potatoes and dry completely. Cut into chips. Do not wash or rinse again.
  • Toss sliced chips in potato starch to coat lightly (it will absorb excess moisture from the chips, preventing too much oil absorption and making the chips crisp.)
  • Preheat oil to a moderate temperature (180°C, if you have a deep-fat fryer.)
  • Cook chips until crisp and golden
  • Drain on kitchen paper, season and serve

 

Tip

  • If you are wanting to pre-prepare them, the chips can be half cooked, set aside and flash-fried before serving.

 

Oven wedges

  • Wash and dry unpeeled potatoes. Cut into fat wedges (about 8 per potato). Toss wedges with potato starch.
  • Spread out on a baking tray and drizzle with oil
  • Toss lightly and roast at 200°C for 40 minutes
  • Season and serve
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