About this recipe:These aren't your ordinary chips! Before frying, the chips are coated in a light batter with just the right amount of seasoning. The batter adds flavour and ensures the chips are crisp. They even stay crispy if you reheat in the microwave.
1kg Maris Piper potatoes, peeled
125g plain flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
120ml water, or as needed
250ml vegetable oil for frying
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Method Prep:15min › Cook:15min › Ready in:30min
Slice potatoes into chips, and place into cold water so they won't turn brown while you prepare the oil.
Heat oil in a large frying pan over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, regular salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
Dip chips into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the frying pan one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on kitchen paper.
The batter coating was very delicious and kept the fries crisp. I boiled the potatoes for a few minutes, but the potatoes still turned out hard after frying. I put them in the oven for about 15 minutes and that did the trick! - 12 Aug 2011