Traditional chips with lemon and thyme salt
Traditional chips are transformed with a vibrant lemon and thyme salt, creating a refreshing twist on the classic recipe. Easy to make, these crispy chips are perfect for snacking or serving alongside your favorite meals.
Cook time 30 min
Prep time 40 min
Ingredients:
5 potatoes1 tsp black pepper
1 tsp salt
2 tbsp lemon zest
1 tsp fresh thyme
Traditional chips with lemon and thyme salt offer a delightful twist to the classic chip recipe. By incorporating the zesty flavor of lemon and the aromatic goodness of fresh thyme, this dish provides a unique and refreshing taste. Perfect as a side dish or a snack, these chips are easy to make and sure to impress.
Instructions:
- Peel the potatoes and cut them into even-sized chips, about 1 cm thick.
- Rinse the cut potatoes under cold water to remove excess starch, then pat them dry with a clean towel.
- If baking: Preheat your oven to 220°C (430°F).
- If frying: Heat your deep fryer to 180°C (350°F) or heat a large pot of vegetable oil over medium-high heat.
- Spread the chips out in a single layer on a baking tray lined with parchment paper.
- Drizzle them lightly with olive oil and toss to coat evenly.
- Bake in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy.
- Add the chips to the hot oil in batches to avoid overcrowding.
- Fry for 6-8 minutes or until golden brown and crispy.
- Use a slotted spoon to transfer the chips to a paper towel-lined plate to drain excess oil.
- In a small bowl, combine the salt, black pepper, lemon zest, and fresh thyme. Mix thoroughly to ensure even distribution.
- While the chips are still hot, transfer them to a large bowl.
- Sprinkle the lemon and thyme salt mixture over the chips. Toss gently to coat evenly.
- Serve the traditional chips hot, straight from the oven or fryer. They make a perfect side dish or snack!
With a crispy exterior and a flavorful seasoning, traditional chips with lemon and thyme salt are a delectable treat that can elevate any meal. The combination of lemon zest and thyme adds a gourmet touch to the comfort of classic homemade chips. Enjoy them fresh out of the oven or fryer for the best experience.
Traditional chips with lemon and thyme salt FAQ:
Bake the chips in a preheated oven at 220°C (430°F) for 25-30 minutes. Be sure to turn them halfway through to ensure they cook evenly and achieve a golden brown color.
Fry the chips for 6-8 minutes until they are golden brown and crispy. Keep an eye on them, as frying times can vary based on thickness and oil temperature.
Yes, you can substitute the fresh thyme with other herbs like rosemary or oregano for a different flavor. Adjust the amounts according to your taste preference.
Store leftover chips in an airtight container at room temperature for up to 2 days. To re-crisp, you can bake them in a preheated oven for a few minutes before serving.
Russet or Maris Piper potatoes are ideal for making chips due to their high starch content, which results in a crispy texture. Avoid waxy potatoes, as they may not achieve the desired crunch.
Cooking Tips:
- Choose potatoes with a high starch content, such as Russet or Maris Piper, for the crispiest chips.
- After cutting the potatoes into chips, soak them in cold water for at least an hour to remove excess starch, which helps in achieving a crispier texture.
- Ensure the chips are thoroughly dry before frying or baking to avoid splattering and to ensure even cooking.
- Use a mandoline slicer for uniform chip thickness, ensuring consistent cooking.
- For baking, spread the chips in a single layer on the baking tray to allow even heat distribution and optimal crispiness.
- If frying, use a thermometer to maintain the oil temperature at 350-375°F (175-190°C) for perfect, golden-brown chips.
- Combine the salt, lemon zest, and fresh thyme in advance and let it sit for a few minutes before sprinkling on the hot chips to enhance the infusion of flavors.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 5g
Carbohydrates 44g
Fiber 6g
Sugar 2.05g
Fat 0.24g
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