The best chips(and healthiest) you’ve never had.

The best chips(and healthiest) you’ve never had.

Best Chips ever.

 

Now, those of you that have followed this blog for a while will know that I’m a sucker for chips. Proper hard crispy outsides that don’t go soggy as soon as you put vinegar on them, with a fluffy light as air centre. Now I have gone to great lengths before to create perfect chips at home. Sadly to say, these are an awful lot of effort with satisfying results but not exactly as I wanted them. They will stay crispy for a while but not as long as you need when feeding six people. I’ve found one of the problems being the source of the potato. Supermarket spuds are stored in large damp warehouses in their plastic bags. This means the potato is wetter than one straight from the ground. Only 0.5% difference in wet matter has enough effect to ruin your chips.

Now, its very difficult to get potatoes straight out of the ground, although i am going to grow some next year. A technique I have stumbled upon was by trying to get crispy sweet potato fries. Sweet potatoes certainly won’t go crispy in a fryer so need to be coated in something. Flour is alright, but it leaves the chips with a chewy texture. I thought of trying polenta but had ran out, instead I had a bag of semolina flour in the cupboard. Like a lot of things in life, the best things are discovered by accident. Hey presto, the crispiest, tastiest and healthiest chips ever were born.

Semolina is ground durum wheat that dried pasta is made out of. Normal flour is classed as a soft flour that you use for cakes and breads. This however, is classed as hard wheat and absorbs a lot of water before going soft. You still need floury potatoes, maris piper or king edward.

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1) Cut potatoes into chip shape 1cm x 1cm square. Par-boil for 5 minutes, drain, and place back into the pot to steam for 2 minutes.

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2) Dust the baking tray with Semolina flour, dust a bit more over the top until all sides are coated. These can now go in the fridge until ready to cook. To cook heat oven to 200°c Fan. Drizzle with oil and fine salt,cook for 40-45 minutes turning twice. Serve as needed.

Never has something so simple been so complicated.

12 Comments

  1. Sarah lowndes

    You’ve sold these to me David! I am going to try them and will let you know the result! I am fussy about my chips too!

    • Dave Crichton

      Make sure get some semolina flour. Sainsburys should have some, failing that a good deli.

      • No chance of semolina flour here, would milling some dried pasta give us what we need?

        I make rice flour and it’s almost like grits (american coarse ground corn), hard and creates a nice crunchy coating when used for dredging fish etc before frying. I have a feel that this may also work to dry out the spuds?

        • Dave Crichton

          Hi Lee, your rice flour will be great. Even polenta/cornmeal is perfect. The only reason not to use normal flour is that it will soak up a lot of moisture and essentially leaves the potatoes “chewy” sometimes. Using the alternatives guarantees crunchy outsides.

          Dave

  2. Dave these look like a tower of deliciousness and delighted to hear that you have baked them instead of fried them. I have to give this a try…. Have a super weekend.

  3. I once saw a show about how the food was prepared for the queen and all her chips had to be the same length and width and be crunchy outside and soft on the inside. I think you could cook these for her but you’ll have to trim the chips. 🙂

  4. I have to try this. I hate oven chips from the freezer, these will be so much better. GG

  5. These fries look good. I could try making them with sweet potatoes.

    • Dave Crichton

      Hi Gerlinde, I think it’d work perfectly with sweet potatoes. Don’t boil them first though, just sprinkle with oil and semolina then bake.

  6. I love making my own chips, I used to boil them before ovening but now I microwave them as I find they get crispier 🙂

    India / Touchscreens & Beautyqueens

    • Dave Crichton

      Hi India, thanks for the stopping by. I did actually think about microwaving the potatoes. I actually do this when making mash. It certainly creates less mess!

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