Friday, June 29, 2012

Allergy free flavoured potato chips recipe (aka crisps)

These are hot and spicy chicken salt flavoured.
You may need a little practice but usually you pick this up quickly after seeing a chip become crispy in the pan.

  • Water
  • Cooking oil
  • Potatoes
  • Salt and/or seasoning
Seasoning options
  • Salt
  • Sea salt flakes
  • A very light sprinkle of vinegar
  • Cajun
  • Lime powder
  • Garlic salt
  • Celery salt
  • Pepper
  • Chilli powder
  • Lemon salt
  • Onion salt
  • Onion powder mixed with goat's milk powder and chives
  • Chicken salt
  • Chicken seasoning
  • Chicken flavour/stock powder or gravy powder
  • Curry Powder
  • Mustard powder
  • Paprika

  • Fill a large bowl with water.
  • Peel the desired number of potatoes. Single portions are roughly 1-2 potatoes.
  • Shave the peeled potatoes using the peeler (be careful of shaving your fingers and knuckles!).
  • Immediately drop the shavings into the bowl of water to remove starch.
  • Refrigerate the shaved potato for an hour.
  • Use 1-2cm of olive oil in a small frypan (other allergy safe oils can be used to give a different flavour but be careful of any vegetable mixes as they may contain soy).
  • Heat on medium to high until it bubbles and spits when a drip of water is flicked onto it.
  • Throw in some of the chips, enough to make a single layer in the pan or manage, and cook until they start to turn golden and crispy, turning if possible or stirring if not.
  • Take them out.
  • Gently toss in a covered bowl with your choice of seasoning while the oil is still hot.
  • Drain on paper towels.
  • Work through your peeled potato in batches, changing the seasoning when it gets to oily.
  • Allow the chips to cool and then eat or store in an airtight container or bag. These will not last long though so eat soon.
  • The oil can be strained of crumbs and reused either as cooking oil of for one more batch of chips. Store the oil in a sealed container in the fridge.

  • If the seasoning won't stick as much as those going through special factory tech (developed in Ireland apparently) there's still enough for flavour and you can always do it the old fashioned way: Put it in a bag with the chips and shake.
  • For seasoning flavours, you can find many base ingredients in the herbs and spices section of any supermarket, some already premixed as you'd like them. You can even check out the flavouring used for factory made chips and try to replicate as close as possible your old favourites.
  • Oils used in manufacturing that could be used by you are corn oil or cottonseed oil if you can get either. Otherwise they tend to use vegetable blends and there's little guarantee of them not containing soy oil.
  • Flake salt is used in manufacturing rather than crystal salt but most seasoning flavours use crystal.
  • Manufacturers can sometimes treat the potatoes with chemicals to improve the chip's colour. These chemicals can be: phosphoric acid, citric acid, hydrochloric acid, or calcium chloride to reduce the sugar level. So don't worry that yours don't look like theirs as most of these you either won't stock normally or don't really want to handle.
  • Use white potatoes sized between that of a golf ball and a softball. Best choices are ones that your peeler can take a whole layer from in one go without taking your knuckles off. If you have a slicer that can slice as thin and protect your hands then use it.
  • Manufacturing level of salt used is roughly 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips but do yours to taste and possibly with a mind to your heart.
  • For added crispiness you can got to immense trouble to dry the chips before cooking. Also, make sure the oil is properly drained off afterwards.

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