Triple-cooked Sweet Potato Chips

16 – 22 February brings National Chip Week - a whole week of having an excuse to enjoy chips and try out different recipes.

1. 1

   Slice the potatoes into 2cm thick chips. If the potato is too long cut them in half.

2. 2

   Drop the chips into salted boiling water and reduce the heat to simmer. Boil until cooked.

3. 3

   The potatoes are cooked when a knife point slides in easily. Remove from the heat and drain.

4. 4

   Place the chips in a single layer on a tray lined with kitchen paper or a clean cloth, this will help to absorb the moisture, and leave to cool down before playing the potato in the fridge to dry out – this is best done over night. You can speed up the process by placing them in the freezer for half an hour or so.

5. 5

   Heat a fryer fillied with vegetable oil to 140°C, drop in the chips and fry until they have a dry appearance – this will take about 8 – 10 minutes

6. 6

   Drain the oil well and return to a tray, again lined with kitchen paper or a clean cloth. Leave to cool down and place back in the fridge for a couple of hours or cheat and use the freezer.

7. 7

   When ready to serve, bring the fryer back to 180°C, drop in the chips and cook until crisp – this will take about 7 – 8 minutes. Be careful not to overcook them as they will go very dark.

8. 8

   Drain again and sprinkle with a little salt before serving.
   
   © Felice Tocchini 2013
   
   Note: Felice owns two award-winning restaurants in Worcestershire, works at the “Novelli Academy” alongside Jean Christophe Novelli, and has appeared on a number of TV programmes such as The One Show.