Ingredients
| CHIPS | |
| 6 medium Agria potatoes, washed | |
| 2 litres oil for frying (or if using a deep fryer, follow the instructions) | |
| DIP | |
| 2 tablespoons vegetable cooking oil | |
| 4 large brown onions, finely sliced | |
| ½ cup cream cheese | |
| zest and juice of 1 lemon | |
| ½ cup crème fraîche | |
| ½ cup sour cream | |
| 1 teaspoon sea salt | |
| chopped chives, to serve |
There’s nothing wrong with the classic reduced cream and onion soup dip, but it’s just really nice to make something from scratch, to get your hands stuck in and have a sense of pride in making what you know everyone is going to recognise and enjoy. At Daisy’s we have a gadget that allows us to create a waffle pattern in the chips, but don’t worry if you cannot do this, the recipe will still work just fine. If you don’t feel confident in deep frying your own chips we will not hold it against you, just crack open a bag of your favourite brand and flavour.
Instructions
| 1. | CHIPS |
| 2. | Use a mandolin to cut the potato into uniform slices – it not only cuts down on time, but using a slicer creates consistently sized slices, which ensures that your chips will cook evenly. |
| 3. | Place the sliced potatoes in a bowl and run cold water over them mixing gently (this washes out the excess starch which gives a crisper chip without burning). |
| 4. | Drain the sliced potatoes well and pat dry. |
| 5. | Heat the oil to 180°C and ensure you have ready a cooling rack with a tray underneath, or a tray lined with paper towels, to place the cooked chips onto. |
| 6. | Fry the crisps in small batches, gently moving them around to ensure an even cook. |
| 7. | Once the crisps are golden brown and the oil is barely bubbling any more, scoop the crisps out allowing as much oil as possible to drip off, transfer to your cooling rack or tray and sprinkle with salt while still warm. |
| 8. | If not consuming straight away then transfer them to an airtight container. |
| 9. | DIP |
| 10. | Put the vegetable oil in a heavy-based pot on a high heat, add the sliced onions, reduce the heat to nice and low and cook, stirring the onions regularly and allowing the liquid and onions to turn a rich golden colour. |
| 11. | Remove from the heat and cool completely. |
| 12. | Transfer the cooled onions into a food processor, add the cream cheese, lemon juice and zest and blend until smooth. |
| 13. | Add the remaining ingredients and blend until well combined. |
| 14. | Transfer to a serving bowl and top with chives. |
| 15. | Serve with chips. |
Recipes Asher Boote, Ash Hughes / Photography Amber-Jayne Bain
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