I searched and searched and searched for the best way to make thin chips rather than wedges (my usual favourite) in the safest way possible with lots of kids around other than putting them in the oven and finally I stumbled upon this method discovered by Smitten Kitten. It just works! However, make sure your saucepan is non stick otherwise I find they stick to the bottom and make the easiest method the hardest to clean up afterwards!
Ingredients
Serves Two
- 2 Large Floury Potatoes
- Vegetable Oil
- Salt and Pepper
Directions
- Slice the potatoes into 1cm thick sticks. Place into a large deep saucepan (the potatoes shouldn’t cover any more than 2 inches above the bottom of the pan – if they do, use two pans). Pour in enough oil to cover half of the potatoes.
- Turn the heat on to medium and cook the potatoes for 15 minutes until golden and crisp. You’ll need to stir them constantly for the first couple of minutes to stop them from sticking together but you’ll be able to leave them afterwards.
