Ingredients (For Four People)

• 2 Large Russet Potatoes (or a white potato of your choice)
• 1tbsp Garlic granules
• 1tbsp Onion powder
• 1tbsp Cayenne pepper
• Black pepper to taste
• Salt to taste
• 1/4 cup of oil or leftover fat (such as bacon fat) for cooking

Method

1. Put some lightly salted water into a saucepan to boil
2. Chop your potatoes into your desired thickness/shape
3. Par-boil them; I usually do it so they are cooked on the outside but the inside still has a mild ‘snap’ to it. You don’t want them fully cooked
4. Drain them and leave them to ‘dry off’ a little while
5. Pre-heat the oven to 425f, adding in a roasting tray with the oil or fat to get it up to temperature with it
6. When the oil is heated up toss your chips in the spices/seasoning and/or flavors of your choice
7. Cook for about 45 minutes but check on them at around the 30 minute mark to give a good shake and make sure 45 minutes wont be too long. If they’re starting to seem too crispy on the outside turn the heat down to 390f
8. If after 45 minutes they still aren’t at the crispy/fluffy ratio you want either keep cooking them or finish them off for 10 minutes in an air fryer
9. You might want to dab them off with a little kitchen paper towel before serving just to remove any excess oil. Don’t forget to add any more seasoning to taste!

Eating And Storage Tips

These don’t reheat particularly well as microwaving them just results in them going a bit soggy or if you attempt to redo them in the oven it can often upset the balance. If you do need to reheat them an air fryer at a medium temp for a short amount of time just to get them warmed up is your best bet.