Chunky Chips
They don't have to be chunky as you can cut the spud however you want. They just have to be hot, crispy and I should be invited round to eat them
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons oil
- 1 tablespoon baking soda
- 4 potatoes (preferably russet) cut into chips, not peeled
- 2 teaspoons salt celery or garlic salt is best
- 2 tablspoons butter or fat
- Carbohydrate 0.247506667081159 g
- Cholesterol 732.075001485264 mg
- Fat 330.181724003215 g
- Fiber 0.0176666666666667 g
- Protein 2.90155000587197 g
- Saturated Fat 181.90061370238 g
- Serving Size 1 1 Serving (395g)
- Sodium 1961.30933731246 mg
- Sugar 0.229840000414492 g
- Trans Fat 21.9251433778158 g
- Calories 2919 calories
1. Bring to boil the water and baking soda 2. Add chips and cook for 5min to soften the outside 3. Once water is boiling wait remove from heat and rinse them under cold water 4. Place in a large bowl and toss vigorously with salt to soften the skin 5. Place fries on baking paper on an oven rack which has been greased up with the butter (don't know why they work better on baking paper, they just do) 5. Drizzle with the oil (I sometimes add parmesan too) 6. Bake at 250c for 15min then turn them over and bake for another 10min
