Perfect Chips Recipes

PERFECT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush one side of each piece pita pocket with olive oil. Sprinkle the garlic powder, salt, and garlic salt over the pita pockets. Slice each pocket into 4 even triangles.
• Bake in preheated oven until the triangles turn a light brown color, 15 to 20 minutes.

THE BEST CHIPS YOU HAVE EVER TASTED

Steps:

• Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper.
• Heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 130C. It's important to use a cooking thermometer and check the temperature regularly. Alternatively, use an electric deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.
• Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.)
• When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
• Tip into a serving dish and sprinkle with salt and vinegar to serve.

PERFECT CHIPS

Steps:

• Cut the potatoes into 1 ½cm-thick chips and put into a large bowl of cold water. Gently move around with clean hands to remove some of the starch, then drain.
• Cook the chips in a large pan of boiling salted water for 8-9 minutes or until the edges are just starting to soften, then drain really well. Carefully toss the chips in the colander to rough up the edges slightly. Put a cooling rack over a baking tray then lay all of the chips on top (with a little room around each) and leave to cool completely.
• Fill a pan no more than ⅓ full with vegetable oil and heat to 130C or until a cube of bread browns in 1 minute. Cook the chips, in batches, for 7-8 minutes or until they are a light straw colour and have a crisp shell around them. Drain on kitchen paper and cool. The chips can be taken up to this stage in advance and kept lightly covered at room temperature.
• Carefully put the chips into a large bowl and sprinkle over the potato flour. Gently toss with your hands until fully coated (be careful as the chips may be fragile).
• Heat the oil to 180C or until a cube of bread browns in 30 seconds. Add the chips, in batches, and fry for 3-4 minutes or until deep golden brown. Drain on kitchen paper and sprinkle with sea salt flakes before serving.

BEST EVER OVEN CHIPS

Steps:

• Trim all the rounded edges off the potatoes to make a rectangular block, then cut this into thick batons (save any offcuts to make mash). Drop into a pan of cold salted water with the vinegar and bring to the boil. Simmer for 6-8 mins until the potatoes are just cooked and tender - test with the tip of a knife. Drain carefully, trying not to break any of the chips, and leave to cool completely. Can be prepared up to two days ahead and chilled until needed.
• Heat the oven to 220C/200C fan/gas 9. Pour the oil into a sturdy, rimmed baking tray or shallow roasting tin and heat in the oven. Mix the flours with the baking powder, cayenne and some salt in a shallow dish and gently toss the chips in the floury mixture to coat, then leave in the mixture until needed.
• Carefully remove the pan from the oven - the oil should be shimmering - and lay the chips in a single layer in the pan. Use a thin, flexible spatula to gently turn the chips so they are all coated, then roast for 20 mins. Turn the chips again, then roast for another 10 minutes. Turn one final time, then cook for a futher 10 minutes until crisp and deep golden all over. Drain the chips onto kitchen paper and serve straight away.

PERFECT CHOCOLATE CHIP COOKIES

Steps:

• Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
• Add the egg and beat over medium speed until evenly combined.
• In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
• Add the chopped chocolate and fold into the dough until evenly distributed.
• Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
• The next day, heat the oven to 350 degrees.
• Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
• Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)