{"id":1263,"date":"2016-12-27T05:38:15","date_gmt":"2016-12-27T05:38:15","guid":{"rendered":"http:\/\/www.kutar.uk\/?p=1263"},"modified":"2016-12-27T05:38:15","modified_gmt":"2016-12-27T05:38:15","slug":"how-to-make-chips","status":"publish","type":"post","link":"https:\/\/www.kutar.uk\/?p=1263","title":{"rendered":"How to Make Chips"},"content":{"rendered":"

The choice of potatoes is important. Floury potatoes will give the best results.<\/p>\n

The other thing you need to pay attention to is cutting them uniformly so that they are all the same in cross-section. You are aiming for a square cross-section measuring between 10mm – 15mm on the edge.<\/p>\n

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Ingredients<\/h3>\n

Good quality chipping potatoes<\/p>\n

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Equipment<\/h3>\n

Deep fat fryer<\/p>\n

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Method<\/h3>\n
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  1. Peel potatoes and rinse with cold water. Heat the deep fat fryer to 170\u00c2\u00baC<\/li>\n
  2. Now cut the potatoes. Start by cutting a thin slice from one side. Next cut into slices of equal thickness between 10 and 15mm depending on preference. Then for each slice cut a thin chip of one side to create a flat edge. Then cut the rest of the slice into chips so they have a square cross-section. Repeat for each potato. This will produce uniformly square chips, some small chips of random sizes and a thin slice from each potato.<\/li>\n
  3. Now rinse the chips in cold runnig water to remove excess stratch.<\/li>\n
  4. Pat the chips dry with a tea towel.<\/li>\n
  5. Place the chips in the deep fat fryer, and cook until they start to colour. This will take about 10 min. If making a lot of chips, fry them in small batches.<\/li>\n
  6. Remove the chips from the fryer and rest on kitchen roll. Turn the deep fat fryer to 190\u00c2\u00baC.<\/li>\n
  7. When the fryer is up to temperature return the chips to the fryer, cook until they are crispy. You will need to keep a close eye on them as it will not take long.<\/li>\n
  8. Drain of excess oil and place in a warmed bowl lined with kitchen roll.<\/li>\n
  9. They are ready to eat.<\/li>\n<\/ol>\n
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    Photos<\/h3>\n

    \"\"<\/a> \"\"<\/a>\u00c2\u00a0 \"\"<\/a> \"\"<\/a>\u00c2\u00a0 \"\"<\/a> \"\"<\/a>\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\" <\/a>\"\"<\/a>\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    The choice of potatoes is important. Floury potatoes will give the best results. The other thing you need to pay attention to is cutting them uniformly so that they are all the same in cross-section. You are aiming for a square cross-section measuring between 10mm – 15mm on the edge. Ingredients Good quality chipping potatoes … Continue reading How to Make Chips<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/1263"}],"collection":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1263"}],"version-history":[{"count":0,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/1263\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}