The Ultimate Salt and Chilli Chips Recipe: Crispy, Spicy Perfection

Are you craving a delicious and addictive snack? Look no further than this ultimate salt and chilli chips recipe! This guide will walk you through creating perfectly crispy chips with a mouthwatering spicy kick. Get ready to impress your friends and family with this easy-to-follow recipe.

Ingredients You'll Need:

• Potatoes: 2 large russet potatoes (or your preferred chipping potato), peeled and cut into even-sized chips (about ½ inch thick). Consistency in size ensures even cooking.
• Vegetable Oil: Enough for deep frying – approximately 2 cups. Choose a high smoke point oil like sunflower or canola.
• Salt: Sea salt or your preferred coarse salt – to taste. Don't be shy! This is a crucial element of the flavor profile.
• Chilli Powder: 2-3 tablespoons, or to your preferred spice level. Adjust based on your chilli tolerance. Consider using a blend of chilli powders for a more complex flavour.
• Cornflour (Optional): 1 tablespoon. This helps create extra crispy chips.
• Garlic Powder: ½ teaspoon (optional, but adds a lovely savory depth).
• Paprika (Optional): ½ teaspoon (adds a subtle sweetness and depth of color).

Step-by-Step Instructions:

1. Preparing the Potatoes:

• Wash and Cut: Thoroughly wash your potatoes and peel them. Cut them into even, thick chips (about ½ inch thick). Uniform size is key for even cooking and crispy results.
• Soak (Optional but Recommended): Soak the cut chips in cold water for at least 30 minutes, or even longer (up to a few hours). This helps remove excess starch, resulting in crispier chips. Drain well before frying.
• Dry Thoroughly: Pat the potato chips completely dry with a clean kitchen towel. Any remaining moisture will reduce crispiness.

2. The Frying Process:

• Heat the Oil: Heat the vegetable oil in a large, deep pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
• Fry in Batches: Fry the potato chips in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chips. Fry for approximately 5-7 minutes, or until golden brown and crispy.
• Drain: Remove the chips with a slotted spoon and place them on a wire rack to drain excess oil. This step is crucial for maintaining crispiness.

3. Seasoning the Chips:

• Cornflour Toss (Optional): While the chips are still hot, gently toss them with the cornflour (if using). This adds an extra layer of crispiness.
• Spice it Up: In a large bowl, combine the salt, chilli powder, garlic powder, and paprika (if using). Add the hot, drained chips and toss gently to coat evenly.

4. Serving and Enjoying:

Serve your delicious salt and chilli chips immediately. They are best enjoyed fresh and hot!

Tips for Extra Crispy Chips:

• Double Fry: For extra crispy chips, consider a double-fry method. Fry the chips once at a lower temperature (325°F) until partially cooked, then drain and fry again at a higher temperature (375°F) until golden brown and crispy.
• Don't overcrowd the pan: This is crucial for even cooking and crispiness.
• Use a good quality oil: High smoke point oils are essential for preventing burning.

Variations and Customization:

• Spice Level: Adjust the amount of chilli powder to your liking. Experiment with different types of chilli powder for varying levels of heat and flavor.
• Seasoning: Get creative with your seasonings! Try adding other spices like onion powder, smoked paprika, or even a pinch of cayenne pepper for extra heat.
• Other Vegetables: Try this recipe with sweet potatoes or other root vegetables for a tasty twist.

This recipe is a great starting point; feel free to experiment and find your perfect salt and chilli chips combination! Enjoy!