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Recipe Chips with All The Seasonings

Amongst dozens of ways to prepare the humble potato, deep fried chips are arguably the world's favourite. Cooking them at home means you can get creative with one (or all!) of these mouth-watering seasonings.

You will need

Serves 6

  • 4 large Desiree potatoes, peeled
  • 1L vegetable oil

For <strong>Chilli Garlic Salt</strong>, mortar & pestle all together:

  • 2 tablespoons fried garlic chips
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon chilli powder

For <strong>Aussie Bush Pepper Salt</strong>, mortar & pestle all together:

  • 1 teaspoon salt
  • 1/2 teaspoon Australian native bush peppers
  • 1 lemon, zest only
  • 1/4 teaspoon sugar

For <strong>Nacho Cheese Seasoning</strong>, mix together:

  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 2 teaspoons nutritional yeast flakes
  • 1 teaspoon salt
  • 1/2 teaspoon sugar

For <strong>Green Dressing</strong>, mortar & pestle all together:

  • 1 bunch parsley
  • 1 bunch dill
  • 1/2 clove garlic
  • 1 lemon, zest and juice
  • 1 tablespoon golden syrup
  • 3/4 teaspoon salt

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Directions

10 mins to prep

20 mins to cook

  1. Step 1

    Prepare your favourite topping (or all of them!)

  2. Step 2

    Heat vegetable oil to 140°C.

  3. Step 3

    Chop the potatoes into lengths, to get nice and thick chips. Rinse under cold water to remove excess starch.

  4. Step 4

    Place the chips in the hot oil for 8 minutes to cook through, and take out of the oil and place into a tray. You don't want too much colour on the chips at this stage. Let rest for 10 minutes to cool.

  5. Step 5

    Raise the temperature of the fryer up to 180°C and re-fry the chips for a few minutes until they are crisped and golden brown.

  6. Step 6

    Drain for a few minutes to remove excess oil. Pour into a tray and season with your topping of choice. Or, serve with all of your toppings in separate bowls and let people season with their favourite combinations!

Recipe: Simon Toohey