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Skinny? Shoestring? Or a chunky, hand-cut chip? The possibilities are endless! Chips are not the healthiest choice but if you are making them as a treat you may as well make them right! Crispy on the outside and super-fluffy in the inside is our recommendation. An important tip: do not overcrowd the fryer or saucepan as this will decrease the temperature of the oil too much and lead to soggy chips!

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Relish & Chips
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Servings
1 person
Ingredients
  • potatoes (Maris Pipers / Roosters)
  • Sea salt
  • Ballymaloe Original Relish
Servings
1 person
Ingredients
  • potatoes (Maris Pipers / Roosters)
  • Sea salt
  • Ballymaloe Original Relish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Peel the potatoes and cut into desired shape (we recommended chunky). Place into a colander and rinse well with cold water to remove excess starch.
  2. In a deep fat fryer cook the chips at 140°C for 8 minutes and remove on to tray to cool. Turn the heat up to 180°C and fry the chips to a beautiful golden-brown colour.
  3. If you do not have a deep fat fryer, you can fry the chips in a large, heavy-bottomed saucepan filled halfway with sunflower or sunseed oil. Add a little beef tallow for extra flavour and colour. Heat the saucepan on a medium heat. Using a large, metal slotted spoon, submerge the chips into the saucepan for 8 minutes, then place on a tray to cool.
  4. Once cooked, transfer the chips to a bowl lined with kitchen paper to drain off any excess oil.
  5. Sprinkle with sea salt and serve with a ramekin of Ballymaloe Original Relish.
Categories: Snacks

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