HOT CHIPS WITH PEPPER BERRY SEASONING

Serves 4-6

If you’re following us online or have read a few of our other recipes you will have realised very quickly that we add our pepper berry to everything!

So when we were talking to fellow Huon Valley local Naomi Sherman (@naomishermanfoodcreative) about how we love it on hot chips we we were later stoked to see her share gorgeous styled photos of her take on this easy peasy classic!

The trick to really dial this dish up is to make the hand cut potato chips yourself at home so we’ve got a few tried and tested tips here for you that we’ve pick up from the likes of Heston Blumenthal and Jamie Oliver.

Abby + Josh

INGREDIENTS

King Edward or waxy potatoes (to ensure you get the nice brown crunch!)

Pot of boiling water

Duck fat or just a standard cooking oil is fine

Sea salt (Flakes are best here we think!)

Ground Pepper BerrySalt to taste

METHOD:

Pre-heat your oven to 180 degrees.

Wash your potatoes and either peel or leave the skin on depending on your preference (we always leave the skin on as it provides extra crunch!

Use the thickness and the length from Naomi’s photo here as a guide when cutting your potatoes into chips.

Then get a pot half filled with water boiling. Heston’s tip is to run the potatoes under hot water for a few minutes to remove the starch. Then place them into the boiling water for about 5 minutes. You want them almost falling apart before you place them into the oven.

In a baking tray, drizzle your oil or duck fat. Then place your chips in the tray use a spoon (a form might tear them so spoon can be more gentle!) to lightly turn them in the oil or fat, trying to make sure they’re all covered.

Bake for 15 minutes before given them all a turn and then another 15 minutes should be fine but continue to watch until you see your preferred crunch appear!

Then place them all in a big bowl and give them a generous dose of sea salt flakes and (of course!) ground pepper berry!

Enjoy!