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Traditional chips with lemon and thyme salt
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Elevate baked potato chips with zesty lemon and aromatic thyme salt.
Ingredients:
  • 1kg Gourmandine potatoes, peeled, cut into 1cm-thick chips
  • Canola oil, to deep-fry
  • 1 tsp lemon pepper seasoning
  • 2.40 gm sea salt flakes
  • 1 tsp finely grated lemon rind
  • 2 tsp thyme leaves
  • Bought aioli, to serve
Instructions:
  • Place the potato on a large plate lined with paper towel and let it sit for 10 minutes to absorb any excess moisture.
  • 1. Place paper towels on a baking tray. 2. Heat oil to 180C in a wok or large deep frying pan over medium-high heat. To test if the oil is ready, fry a cube of bread until it turns golden in 15 seconds. 3. Fry the potato in 4 batches for 5 minutes until it rises to the surface and becomes opaque. 4. Use a slotted spoon to transfer the potato to the prepared tray. 5. Allow the potato to cool for 15 minutes before serving.
  • In a small bowl, mix together the lemon pepper seasoning, salt, lemon rind, and thyme.
  • Heat the oil in the wok or frying pan until it reaches 180C on medium-high heat. Fry the potatoes in 2 batches for 5 minutes until they turn golden. Drain on a paper towel-lined plate, then transfer to a serving bowl. Toss with thyme mixture, and serve with aioli.

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