Hot chips with chicken salt
There are a few things to break down in this seemingly easy recipe. Hot chips are what we call French fries here in Australia. They’re not as thin, but rather fat cut ones that are popular with steaks, or chicken parmas in a classic pub feed.
What is chicken salt?
Ahh, the age old Australian question: what exactly is chicken salt? It’s a flavouring combination that we put on our hot chips when they’re fresh out of the fryer. They give an umami, salty, delicious depth of flavour through a combination of onion powder, garlic powder, salt (of course). The only answer to “do you want those with chicken salt?” when ordering hot chips is, of course, “yes!”
Making hot chips can be a bit of a labour of love. You need the right potatoes (Russet is the best!), you need to freeze them for them to hold their shape, and you need your oil on the right temperature. It is only these things that will make your hot chips survive the heat, and also become crunchy on the outside and soft and fluffy on the inside – the perfect combination.
You also will need to triple cook them to make sure they have that hot chip snap that you want. Do this, it will be the best hot chippies you’ve ever had.
FAQ about Hot chips with chicken salt
What else can I serve them with?
Anything! Tomato sauce, gravy, aioli. The choice is yours!
Why boil the chips then fry them twice?
Boiling the chips will give them a fluffy and soft interior while frying them will give them that gorgeous golden colour and crispy crunch.
How long does the seasoning last?
It can last for several months when stored in an air tight jar in your pantry.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penn Photography.
Hot chips with chicken salt
- 1.5 kg russet potatoes peeled
- 2 L vegetable or grapeseed oil
- 3 tbsp chicken stock / bouillon powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp white pepper
- 1 tsp brown sugar
- Square off the potatoes by trimming off the edges until you have a square shape. Cut the potato into chip shapes that are roughly 2 x 6cm.
- Place the cut chips into a bowl of cold water and rinse well until the water turns cloudy. This is the starch that has been removed from the potato. Drain into a colander and rinse again under cold water.
- Place the chips into a large pot and cover with cold water. Season with a generous amount of salt. Place the pot onto the stove on a high heat and start the timer for 20 minutes as soon as you turn the heat on. Once the water is boiling, turn the heat to medium. Cook the potatoes until they are fork tender. Drain and place the chips onto a cooling rack to allow all the moisture to drip off. Place the cooling rack into the fridge or freezer until the chips are cold, not frozen. 30 minutes in the freezer and up to 2 hours in the fridge.
- Fill a large pot with vegetable or grapeseed oil and bring to 140 degrees Celsius. Using a slotted spoon, carefully place the chips into the hot oil and fry for 8 minutes. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Place the chips back into the fridge or freezer until cold.
- While the chips are in the freezer, prepare the chicken stock by combining the chicken stock powder, onion and garlic powder, flakey sea salt and white pepper in a bowl. Mix until combined.
- For the second fry, use the same oil but heat it to 180 degrees Celsius this time. Using a slotted spoon, carefully place the chips into the hot oil and fry for 4 – 6 minutes or until golden and crispy. Using a slotted spoon, remove the chips from the oil and place back onto the cooling rack. Season generously with as much chicken salt as you please and serve.