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Golden Skin-On Chicken Salt Chips
Ingredients
- 1 kg potatoes (skin on, scrubbed and cut into thick chips)
- Rice bran oil for frying (about 2 cups)
- 2 tablespoons Chooki's Original Chicken Salt
- 1 teaspoon cracked black pepper
- Fresh parsley for serving
Difficulty: Easy | Prep: 15 min | Cook: 20 min | Total: 35 min | Serves: 4 | Dietary: Gluten-Free
Skin-on chips done right. Leave the skins on, get them properly crispy, and hit them with Chooki's Original while they're still hot. That's it. The skin adds crunch and flavour that peeled chips just can't match.
- 1 kg potatoes (skin on, scrubbed and cut into thick chips)
- Rice bran oil for frying (about 2 cups)
- 2 tablespoons Chooki's Original Chicken Salt
- 1 teaspoon cracked black pepper
- Fresh parsley for serving
Step 1: Soak
Cut your spuds into thick chips, leaving the skin on. Chuck them in a bowl of cold water for 20 minutes. This pulls out the starch and helps them crisp up properly. Drain and pat them completely dry with a tea towel.
Step 2: Fry
Heat the oil in a deep pan or pot to 180°C. Fry the chips in batches so you don't crowd the pan. About 4 to 5 minutes per batch until they're golden and crispy. Lift them out with a slotted spoon onto paper towel to drain.
Step 3: Season and Serve
While the chips are still hot, toss them with Chooki's Original Chicken Salt and cracked pepper. The heat helps the salt stick. Pile them up, scatter some parsley over the top, and get stuck in.
Tip: Double-frying makes them even crunchier. Fry once at 160°C for 5 minutes, rest for 10, then fry again at 180°C for 3 minutes until golden.
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