Monday, 11 October 2010

Gluten Free Homemade Chips

homemade chips
Straight Out Of The Pan
I don't think there's any competition when it comes to homemade chips verses frozen oven chips. For starters they're fresh and they're fried, that's what I consider to be a real chip.

Free From G is all about gluten free comfort foods and what better recipe to share than this one? Who doesn't love chips?! Good homemade gluten free chips to go with almost anything.

Here's how to make them:

Serves 2 - 4


3 - 4 Large Potatoes (Floury ones work best, King Edward, Maris Piper, Romano and Desiree types)
1 1/2 Blocks of Crisp n Dry Solid Vegetable Oil

  1. Peel the potatoes and cut them into your desired size. I personally prefer my chips quite thin (does anyone remember Stringfellows? The chip, not the 'club'), but it's entirely down to personal preference. If you aren't familiar with making homemade chips and aren't sure how to cut them, here's how: Carefully hold the potato on a non slippery surface with one hand, keeping fingers well away from where you are cutting. Slice the potato from one side to another. Place the potato slices flat on your surface and then slice into chips.
  2. Line a colander with a few sheets of kitchen paper and add some of the chips, put another layer of kitchen paper on top and add more chips, repeat until all the chips are layered in the colander.
  3. Dry the chips thoroughly with the kitchen paper by rubbing each layer. This is REALLY important guys, you don't want to be adding wet chips to hot oil, it's very dangerous.
  4. In a large pan, put the 1 1/2 blocks of Crisp n Dry, heat on high until the solid blocks turn into liquid.
  5. After a couple of minutes add one chip to test the oil is hot enough, if it sizzles immediately it is.
  6. Carefully add the chips to the hot oil in batches with a slotted spoon a couple of inches above the oil.
  7. Reline the colander with kitchen paper.
  8. Fry, turning occasionally until golden. Depending on how hot the oil is, this can take from 10 - 20 minutes, but you can easily see when they are done.
  9. Remove from the hot oil and place in the colander on the kitchen paper to drain any excess oil.
This is the old fashioned way of making chips, if you happen to have a fancy deep fat fryer, use that instead. The beauty of doing it this way is that you can be sure that it is 100% gluten free. There hasn't been anything cooked in the oil that could contain gluten, no worries about cross contamination.

The reason I recommend using the Crisp n Dry blocks is because it's easy to store and reuse, plus it never ever leaves the chips greasy. Once you've finished cooking the chips, let the oil cool and then before it has gone solid, transfer to a pyrex dish or something equally suitable, cover and pop it into the fridge. You can safety reuse it, I go to around 3 - 4 times. It's a cost effective, gluten free, safe way to fry food.

We usually have these with Gluten Free Chicken in Oyster Sauce, it's that chips and gravy thing, real comfort food that hits the spot, but you can of course serve these chips with a variety of things. Gluten Free Pork Burgers and homemade chips would be cool, you can't go wrong with burgers and chips, especially if you're gluten free and missing the likes of McDonalds and Burger King.


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