Sea Salt & Malt Vinegar Chunky Chips
Like the taste of the seaside; crispy, fluffy chunky chips, seasoned with Sea Salt & Malt Vinegar
Make sure you really ruffle the edges of the parboiled chips for crispy edges. Ensure there is space on the cooking tray for the heat to circulate and the chips to cook evenly
Cooking Method
- Preheat oven to 200c gas mark 6 or 180 fan oven
- Add chips to a pan of boiling salted water
- Once the pan comes back to the boil, simmer for 4-6 mins
- While the chips boil, add the cooking oil onto a tray and heat up in the oven
- Drain the chips and toss in a mixing bowl or back in the pan to ruffle up the edges
- Sprinkle the Puréety Salt & Malt Vinegar seasoning on the par-boiled chips and toss to ensure the seasoning is evenly distributed
- Add the seasoned chips to the hot oiled tray (be careful not to splash the hot oil)
- Roast in the oven turning occasionally for 35-45 mins or until golden brown
Ingredients
- 1.2kg Potatoes
- 150g Cooking Oil
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