What kid does not love hot chips?
I will tell you which child ……. MINE!
Master 5 years has never been a hot chip kid. Don’t get me wrong, in many ways it is great that he does not request them every day, and it is great that he chomps down on his vegetables and meat before reluctantly nibbling on a chip. BUT come on……… lets be honest here, sometimes when you are out dining somewhere and every kid meal comes with hot chips, I just wish he would eat them…. For sanity sake!
Also, I love a good homemade hot chip and think there is nothing better with a barbequed piece of steak. So, today I put some effort in to get this fluffy carbohydrate into his growing body and came up with these little beauties and just had to share (they were soooo good!)
To me the perfect homemade chip is light and fluffy inside, crispy and golden on the outside, deliciously salty and above all easy to make. No messy deep frying, triple frying or fiddly finger work for a week night dinner.
First step is to peel and slice your potatoes.
The only two important points here is to
- make sure it is a good roasting potato variety and
- cut all your chips the same thickness
King Edward, coliban and sebago are all good varieties. If you cannot find these, Coles do a 1kg bag of ‘roasting potatoes’ and they are great too.
Place them in a large pot and cover with cold water and add a pinch of salt. Bring the potatoes to the boil.
Once they are soft enough to easily pierce with a knife, yet not falling apart, remove from the boiling water and place onto a tea towel to allow to dry and cool down
By allowing them to rest on the tea towel, all the excess moisture will be absorbed and evaporated off to allow for a crispy outer to the chip. It only takes about 10 minutes to cool down slightly and is well worth the effort.
Place them on to a tray lined with baking paper and drizzle with a little olive oil until they are just coated. Sprinkle generously with sea salt flakes and here is the best tip, sprinkle about a tablespoon of fine polenta or semolina. I don’t know why I did this, except I wanted some extra texture and crunch and it worked a treat.
Meanwhile, the oven should be cranked up to the max so it is super hot. Place the potatoes in the oven and allow them to cook for about 15 minutes at around 240 degree Celsius to crisp up before turning down to about 220 degree Celsius. Give them an occasional shake and turn to ensure they are cooking evenly. They should take about 30 minutes all up.
Dish them up with a little tomato sauce if you like, but I assure you they will not last long so dig in!
And just for the record, they still got eaten last, but master 5 years ate them all and no complaints were made.
Oven baked chips
4 large roasting variety potatoes (read above for good varieties)
1/4 cup olive oil (approx)
1 tbs polenta or semolina
Salt to season
Pre heat oven to 240 degree celsius. Peel and slice potatoes into even thickness batons. Place in a large pot with a pinch of salt and cover with cold water. Bring pot of water and potatoes to the boil. Boil for approx 8 minutes or until potatoes can be easily pierced with a knife but not falling apart. Gently remove potatoes from boiling water and place onto a clean tea towel to drain and cool down slightly. Once cool the potatoes will feel quite dry.
Place onto a tray lined with baking paper. Drizzle with olive oil to coat potatoes and sprinkle with salt and polenta/semolina. Place into hot oven and bake for 15 minutes before reducing the heat to 220 degree Celsius. Cook for a further 15 minutes shaking or turning occasionally to ensure even cooking.