All about those chips, 'bout those chips, no trouble!

Monday, 16 December 2019


I’m alllll about the potato. To quote Samwise Gamgee (cheeky LOTR reference- nerd alert!), you can ‘boil em, mash em, stick em in a stew’ and in particular, and I must say my favourite use of the potato, make chips!

Schwartz recently sent me their chip spice seasoning and I was absolutely buzzing to give it a go. It is a blend of paprika and onion with a hint of garlic and smokiness which pairs perfectly with potatoes. Some of you may know, I used to live in Hull, and chip spice is THE thing to have on your chips. I’d not had it before moving to Hull- sacrilege!

One of my favourite guilty pleasure meals is chilli cheese fries, and the paprika and onion chip seasoning couldn’t compliment a chilli more! So I decided to make the dirtiest chilli cheese fries known to man (but alas, I realised part way through cooking that I had no cheese so reallyyyy dirtiest chilli (sans le) cheese fries). If you’d like to enjoy the BEST chilli cheese fries... follow my simple steps to concoct your own!

TO MAKE THE CHILLI:


I'm not going to lie, I don’t have my own recipe for chilli. Well, I do, but it’s pretty bog standard, makes a decent chilli but nothing to write home about. For a more spice and herb infused chilli, for when you have a few hours, I follow a classic Jo Pratt recipe.

 

TO MAKE THE CHIPS:

Now, this is a labour of love. I love chips (if I hadn’t already said enough!) so I'm careful in my preparation and selection of potato. I do favour a Maris Piper when it comes to chips, so I opted for Maris Piper potato.

I use a Tefal Actifry for my chips, it's quick and easy and you get perfectly fluffy chips with minimal oil (#health). I peel my potatoes, and then using a chipper (yes, I have a specific tool to make crinkle cut chips but a knife will suffice for straight cut chips!) I cut my chips to size. I pop them in my Actifry for 50 minutes with a good shake of the Schwartz seasoning and a tablespoon of oil, and bob's your uncle! Perfect chips, every damn time.

Alternatively, if you don't have an actifry, pop them on a baking tray at about 200 degrees (fan 180) for 45-50 minutes with a good glug of oil and don't forget that chip seasoning!

Molly’s Top Tip! I like to sprinkle some of the spice over my chips pre-cooking and then extra post cooking. ALL ABOUT MAXIMISING THAT CHIP POTENTIAL.

  
TOPPINGS:

Now, this is where your artistic license can take over. GO MAD- I like a mix of toppings- usually I opt for a cheese combo (red leicester, mozzarella, cheddar, all grated of course), guacamole, sour cream, fresh spring onions and fresh coriander. I went pretty standard this time post cheese debacle with just sour cream and fresh coriander.

If you fancy some of this wondrous seasoning, pop on down to your local Tesco and pick some up. It retails for £1.60 which is a good price for the seasoning of gods.

Have you had chip seasoning before? Are you chip mad like me? I'd love to know!

XOXO Molly

PS. This is a paid collaboration with Schwartz, however, all views and thoughts are my very own,

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