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Thick-cut chips
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Trendy thick-cut chips with a flavorful rosemary twist.
Ingredients:
  • 1kg potato
  • Vegetable oil, for deep-frying
  • 2.40 gm sea salt
  • 2 tsp coarsely chopped fresh rosemary leaves
Instructions:
  • Slice the potatoes into 1cm thick rounds, then cut the rounds into 1cm thick strips to make chips. Place the chips between paper towels to blot excess moisture. Let them sit for 10 minutes.
  • In a wok or large deep frying pan, heat oil over medium-high heat. Deep-fry potato in batches until they rise to the surface and turn opaque. Transfer chips to a paper towel-lined tray using a slotted spoon. Allow to cool for 15 minutes before serving.
  • Heat up the oil until it's ready. Deep fry the chips in batches for 3 to 4 minutes until they turn golden brown. Place them on paper towels to drain excess oil. Transfer the chips to a bowl, sprinkle with salt and rosemary. Mix well to coat evenly and serve.

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