How To Make Hot Chips In Deep Fryer at Gary Delong blog

How To Make Hot Chips In Deep Fryer. This recipe shows you a foolproof way to make chips that are tender inside while packing a whole lot of crunch on the outside, by deep frying them twice! Cut into long chips about 1.5cm thick. Peel the potatoes and cut lengthways into. Remove with a slotted spoon and drain on paper towels. Here are eight tips to fry your chips: Sunflower oil, for deep frying. 4 large potatoes, preferably maris piper. A perfect way to learn how to diy this beloved side dish. Use a clean tea towel or large piece of paper towel to pat. Working in small batches, fry potato slices until golden.

Chips frying in a deep fryer Stock Photo Alamy
from www.alamy.com

Cut into long chips about 1.5cm thick. This recipe shows you a foolproof way to make chips that are tender inside while packing a whole lot of crunch on the outside, by deep frying them twice! Peel the potatoes and cut lengthways into. Remove with a slotted spoon and drain on paper towels. A perfect way to learn how to diy this beloved side dish. Working in small batches, fry potato slices until golden. Here are eight tips to fry your chips: Sunflower oil, for deep frying. 4 large potatoes, preferably maris piper. Use a clean tea towel or large piece of paper towel to pat.

Chips frying in a deep fryer Stock Photo Alamy

How To Make Hot Chips In Deep Fryer This recipe shows you a foolproof way to make chips that are tender inside while packing a whole lot of crunch on the outside, by deep frying them twice! Working in small batches, fry potato slices until golden. This recipe shows you a foolproof way to make chips that are tender inside while packing a whole lot of crunch on the outside, by deep frying them twice! Here are eight tips to fry your chips: Peel the potatoes and cut lengthways into. Sunflower oil, for deep frying. Use a clean tea towel or large piece of paper towel to pat. A perfect way to learn how to diy this beloved side dish. 4 large potatoes, preferably maris piper. Remove with a slotted spoon and drain on paper towels. Cut into long chips about 1.5cm thick.

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