Greasy French fried from fast food outlets deserve their bad reputation but home-made chips, chip shop chips, and even oven chips don’t. So what if one portion of chips uses up half your daily fat allowance? I don’t see why that should be a problem when a bag of chips is a meal in itself and once you’ve eaten them you still have the other half of your daily fat allowance left...
Chips are often condemned as the most offensive ‘unhealthy’ food of all, and while I agree that thin, soggy, oily chips are no good for children or anyone else, chunky chips that were deep friend in very hot oil so the nutrients are sealed in are actually a lot healthier and tastier than boiled potatoes that lose most of their vitamins in the water. My advice would be, tempt your children with chips and they’re far more likely to eat the other vegetables on their plate without complaining. Honestly. It always worked in my house.
In fact, chips are the ultimate comfort food – with or without ketchup, mayonnaise, salad cream, or curry sauce – so forget about calorie counting and fat grams for once, stop thinking of them as ‘an occasional treat’, which is the advice given in just about every article I’ve ever read on the subject of ‘healthy eating’, and make chips a regular part of your diet. They’re full of vitamins, taste good and fill you up without making you fat, and you can’t ask for much more than that.
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Potatoes , Maris Pipers are ideal
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Oil
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- Serves:
- 1
- Preparation Time:
- 5 minutes
- Cooking Time:
- 20 minutes
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Step 1:
Peel the potatoes, cut into chips, roughly 1/2 inch (1.25cm) think, and rinse well in cold running water for about 10 seconds.
Step 2:
Allow the chips to drain while you heat the oil, making sure you've got rid of every last drop of water by blotting with an old, clean towel or kitchen roll.
 | When a cube of stale bread dropped into the oil turns golden within second, the oil is hot enough! |
Step 3:
If you have a chip basket big enough, use that, otherwise cook the chips loose, lowering them into the hot oil as carefully as you can.
Step 4:
Cover with a lid and check them often; they should be ready in about 20 minutes.
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
