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Triple Cooked Hand Cut Chips with Creamy Chipotle Chilli Dip

Triple Cooked Hand Cut Chips with Creamy Chipotle Chilli Dip

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There’s nothing quite like a triple cooked chip! Golden and crunchy with a fluffy interior – it’s what all potatoes aspire to be.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 2:0 hours |
  • Cook Time : 15 mins
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Chipotle Chilli Dip

1 C (250 ml) sour cream
1 C (250 ml) mayonnaise
2 garlic cloves, finely chopped/microplaned
2-3 Tbsp (30-45 ml) Cape Herb & Spice Chipotle Chilli Seasoning
2 Tbsp (30 ml) chopped chives

Triple Cooked Chips

2 kg large potatoes
salt
enough oil for deep frying
a digital thermometer

To Serve

Cape Herb & Spice Spicy Chip Seasoning

Chipotle Chilli Dip

Mix all the ingredients for the dip together and then cover and pop in the fridge. 

Triple Cooked Chips

Peel the potatoes then halve them lengthwise. Square off the 2 halves then cut them into thick, even size chips, about 1 cm x 1 cm. Place the potatoes into a colander and rinse them until the water is clear. 

Place the chips into a pot of salted water and bring to a boil. Boil until the chips are just cooked through but be careful not to overcook them, otherwise, they will start to fall apart. Drain the water and lay the chips out on a baking tray and pat dry with kitchen towel. Place the tray into the fridge to cool and further dry out the exterior of the chips. 

Fill a deep fryer or a large pot with oil for frying and preheat to 140 ºC. Working in batches, blanch the chips in the oil for 8 minutes, then drain and return to a dry baking tray. Place the chips in the fridge again to cool for at least 30 minutes. 

Reheat the oil to 190 ºC and fry the chips in batches until golden brown and crispy.

To Serve

Remove the chips from the oil and season immediately with Cape Herb & Spice Spicy Chip Seasoning. Serve with creamy chipotle dipping sauce.