Chips

Cook Time 1 hour or 30 minutes, plus freezing

Servings 6-8

Ingredients

6 large brushed (or Sebago) potatoes, peeled and washed

2 tbsp white vinegar 

2 tbsp vegetable oil 

Salt flakes

Method

Cut the potatoes into 1 cm thick chips or into the desired shape or thickness; wedges also work well.

Bring a pot of salted water to the boil and add the vinegar. Add the potato, in batches, and parboil for 2–3 minutes or until almost tender. Use a slotted spoon to carefully remove the potato and transfer to a wire rack to air dry.

Once the steam has dissipated, place the potato on a tray that fits in your freezer. You may need to use two trays. Drizzle on the vegetable oil and, using your hands, gently and evenly turn the potato to coat in the oil.

Spread the potato out in a single layer on the tray/s and freeze until frozen solid.

Preheat the oven to 200°C fan-forced.

Transfer the frozen potato to a baking tray and season with salt. Bake for 25-45 minutes or until the chips are golden and crisp. Alternatively, to air fry, place the frozen potato, in batches, in the air fryer basket and bake for 10-15 minutes or until golden and crisp. The chips can also be shallow fried in vegetable oil (at about 190°C) for 6-8 minutes.