PROPERCHIPS - Sea Salt Lentil Chips - 24 x 20g Packs

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When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.

So down to business: chop 800g of Maris Piper potatoes into finger-sized chips, leaving the skin on – don’t be too exact. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones. Read on to learn step-by-step how to make the perfect chips in an air fryer. How To Make Air Fryer Chips She soon teamed up with Ryan Kohn, a family friend and former sustainable property development director, and also sought early advice and mentorship from Richard Reed, one of the innocent co-founders.Depending on how you like your chips, you can either peel the potatoes or just give them a good scrub and leave the skin on. You can use any air fryer. I’ve made these chips in countless air fryers, including Philips, Power Air Fryer (High Street TV), Cosori, and Ninja air fryers.

Each air fryer model is different, but this method of making chips turned out great in each of them. Depending on your air fryer, you might need to adjust the time a bit; just remember to keep an eye on them during the cooking time.Add them to the air fryer basket and sprinkle your favourite seasoning over the potatoes. Experiment with different spices and herbs – you can try paprika, curry powder, season-all, or just salt and pepper.

Transfer the peeled chips into a bowl or saucepan of water and give them a good rinse. You don’t have to soak the potatoes; you can just give them a good wash under some cold water. This will get any excess starch off the potatoes. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Tea towel or kitchen roll: After washing the potatoes, you will need something to pat them dry; a clean tea towel or some kitchen roll will do the job. Traffic lights are useful and allow you to see at a glance how 'healthy' something might be - the NHS advises we avoid too many red traffic lights, and choose foods that have mainly green and amber.Potatoes: A few varieties of potatoes are great for making chips. Try using either Maris Piper, King Edward, or Rooster. How many you use will depend on a) the size of your air fryer and b) how many you are cooking for. Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned. Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.

Seasoning: Sprinkle your favourite spices over the chips after spraying them with oil. I like to use smoked paprika or a chip seasoning. While many don't contain any added sugar and the sugar in them comes from the fruit, they're processed to the extent that Public Health England classes the sugar within as 'free' sugar - which is damaging to teeth. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. If you are anything like me, the idea of making air fryer chips might have been one of the main factors when deciding to buy an air fryer!On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours.