Just like chip shop chips but only a third of the calories and almost no fat!
The secret to making chips at home is mimicking the chip shop’s preparation method
Ingredients (serves 2)
- 3 medium potatoes (about 600 g)
- 1 ½ tablespoons of your favourite vegetable oil
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- Optional: garlic powder, paprika, or any other spice in your rack
Pre-meal prep time 20 minutes +
Prep and cooking time 20-30 minutes
Instructions:
- For the perfect fry, you need the perfect potato. Try Maris Piper, Elland or Rooster
- Peel the potatoes, or leave the skin on for rustic chips. Cut to the size of your choice but keep them uniform to ensure even frying.
- Place the cut fries in a bowl of cold water and soak them for at least 20 minutes (or up to 1 hour). This removes excess starch, preventing soggy fries and ensuring maximum crispiness. After soaking, drain and pat them dry with a tea towel or paper towels.
- Preheat your air fryer to 170 °C (320 °F) for 3–5 minutes. Preheating helps kick-start the crisping process.
- Toss the dry fries in a bowl with the oil, salt, and pepper. Add your favourite seasonings
- Avoid overcrowding the fries in the basket — airflow is the secret weapon for crisp fries. If you’re making a big batch, cook in rounds.
- Air fry for 10 minutes. This gently cooks the potatoes inside.
- Second Cook: Increase temperature to 200 °C (390 °F), shake up the basket and fry for another 10 minutes, shaking again halfway through. This stage crisps and browns the exterior.
Season and Serve
When golden and crisp (not brown!), remove the fries immediately. Sprinkle salt and vinegar or your favourite seasonings while hot to enhance the flavours. Serve with your favourite dip and enjoy.
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