I started making our own to meet the food allergy requirements of Mr 2, and never again will my household be satisfied with anything but the HOME MADE kind...
Traditionally, we are custom to hot chips coming from a take away or packet, Because of this peeling, cutting and cooking the potato chips at first seems like SO. MUCH. WORK. Because, hey, I can buy these in 5min!?!
But once you get into the mindset of making them, not buying them, they actually are effortless, peeling and cutting - that's it! And like I said, my household wants the HOMEMADE kind, that's how good these are!
After you have peeled and sliced your potatoes to look like hot chips, you will need to wash all the excess starch off them and let them sit in icy water while you heat your Lard/Oil to 160 Celsius.
Before you add them to the hot Lard/Oil, be sure to pat all the excess water from the potatoes.
Fry at 160 Celsius for 6min.
Drain and remove and heat Lard/Oil to 180 Celsius.
Fry for a second time for 3-4min or until golden brown.
Place on paper towel and salt lightly.
FREE from WHEAT, DAIRY, EGGS, SOY and ALL NUTS.
SharedByCaroline
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