Triple Cooked Chips (with vacuum chamber)
by Latexiron
Everyone does triple-cooked chips. Boil, dry, fry, dry, fry again. This recipe uses a vacuum chamber to do the drying.
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INSTRUCTIONS
1. Peel potaoes in Kenwood, cut into chips 2 x 2 x 6cm, rinse under running water for 5 minutes to clear starch.
2. Place 20 grams of salt in 2 litres of water, bring to boil. Place the pan over a medium heat (about level 9-10 on induction) until the chips are nearly falling apart (18 minutes).
3. Remove the cooked chips and carefully place them on a cooling rack.
4. Stick under deep vacuum for 4 minutes - or a freeze dryer for 90 - to dry them out a bit.
5. Deep fry at 130 degrees C until a light crust forms - about 8 minutes.
6. Remove, drain.
7. Stick under vacuum for another 3 minutes to dry them out.
8. Finally deep-fry at 180 degrees C for about 7-8 minutes until golden.
NOTES
Finished Chips
Latexiron
Peel the potatoes
Latexiron
Boil for 18 minutes till falling apart
Latexiron
Arrange on a tray
Latexiron
Vacuum Dry for 3 mins
Latexiron
Deep Fry at 130 degrees
Latexiron
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (255g) | ||
| Recipe Makes: 4 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 1937.9mg | 67 % | |
| Potassium 0.4mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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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