How to make Perfect Chip
Big Potatoes - 4 -5
Oil for deep frying
Salt to taste
Pepper for seasoning
How to make Perfect Chip at Home
Wash well and peel your potatoes and cut into chips – approx 1 cm for thick cut chips, half that for thinner ones. Rinse well under cold water, then drain.
Put the chips into a pan of cold, salted water, and bring to the boil. Turn down the heat, and simmer until just soft to the point of a knife.
Drain, pat dry and allow to cool, then put in the fridge until cold.
Heat your kadai with oil. Check with one chip to ensure the oil is hot enough. then add a batch of chips. Don't overcrowd the pan. Blanch for about five minutes until cooked through but not coloured.
Remove, drain, pat dry, and again refrigerate.
When you're ready to eat, heat the oil again to hot enough to fry and add the chips. Cook until crisp and golden, then remove, drain, season and serve immediately.
Serve with ketchup.
It is recommended to have a cooking thermometer, or electric deep fat fryer for this recipe. However I went ahead going by what I felt was right temperature.
Author advises to heat your fat to 120 C for the first frying and then to 160 C when you are ready to eat. This is helpful if you have a cooking thermometer.
The chips were really so crisp on outside and soft inside. Just like you get in store.