Chips my Way

I have never been a fan of chips, but to me these chips have the perfect proportions of fluffy and crispy.

Ingredients

• Half a kilo of any potatoes
• 2 tablespoons of oil – I prefer to use rapeseed oil because it heats to a higher temperature making the chips crispier. Olive oil would also be good though for flavour if your don’t have rapeseed oil.
• 2 teaspoons of salt
• 1 teaspoon of garlic granules

Method

Fill a large bowl half full of cold tap water. Using a mandolin, slice the potatoes into 6mm pieces. Once cut, place them into the water to stop them browning. Put the other ingredients in a large plastic food bag. Drain the potatoes, shaking them to dry them as much as you can then place them in the bag. Twist the top of the bag and shake the mixture to coat the potatoes in oil. Lay out the potatoes onto lined trays making sure they don’t overlap, use that Tetris skill. Put in a 220C oven (200C fan assisted) for 40-50 minutes or until golden brown.

Hattie x