Try this Triple-Cooked Chips recipe, or contribute your own.
Suggest a better description1. Square off the potatoes into rectangles, then cut into chips about 1cm thick.You want to keep the same thickness, so that they cook at the same rate. Place straight into a bowl under cold running water for 10 minutes to rinse off starch.
2. Bring a large pan of unsalted water to the boil and plunge in the drained potatoes. Bring it back up to the boil and simmer gently for about 10 minutes, or until the point of a knife easily penetrates the chips.
3. Using a slotted spoon, lift the potatoes carefully out of the water and place them on a tray. Place in freezer for 1 hour.
4. Heat oil in a deep-fat fryer or deep pan to 130C and plunge in the chips. After about 5 minutes, the chips will take on a drier appearance before colouring (do not let them brown). Drain and place in freezer for 1 hour (can be placed in fridge for 3 days).
5. Heat oil again to 130C, plunge in the chips and cook until golden brown. This may take 8-10 minutes.
6. Drain and season with salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1000g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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