This recipe is inspired by a Heston Blumenthal recipe, where he makes delicious chips, using normal white potatoes, by triple cooking them. It leads to a fluffy texture on the inside, and a nice crispy outside. I have made them before, and they are amazing, and so I’ve tried to recreate this recipe but in a healthy way – which isn’t easy. However, I think I have come up with something pretty good. It does come with a warning though. This is not a quick simple recipe. There are quite a few stages to it, and a fair amount of time involved – though the majority can be done well in advance of when you plan to eat.
Is it worth all the hassle? As a one off, for a special meal when you want to stay healthy then yes. Because they taste awesome! But its not something I’d recommend you bother doing each night! Here’s the recipe/instructions….
Peel some sweet potatoes (as many you are going to want to eat), and cut them into chip shapes (aim for about 7cm* 3cm*3cm).
Boil the chips in a saucepan, for approx 18mins, until they start to go soft (but not falling apart).
Careully remove the chips from the water and place on to a rack, allowing them to cool. You should also lightly pat them with kitchen paper to dry them.
Once cooled, place the rack into the freezer (or carefully put the chips into a container and put that into the freezer). This freezing process helps to dry out the potato which will give it a much better texture in the end.
Once the chips have been in the freezer for at least one hour, you can remove them and begin the second stage of cooking.
The second stage involves frying the chips in a saucepan or deep fat fryer for approximately 5mins at 130c.
I use almond oil for this stage as it is much healthier than normal vegetable oils. You could also use coconut oil, but it would be very expensive to use in sufficient quantities, as you want the chips to be completely covered by the oil.
Once cooked, again, carefully remove from the oil, and place on to a rack to cool. Then once again, place in the freezer, for at least one hour. I use a thermometer to make sure Ive got the oil to the right temperature in the saucepan. Don’t stress too much if you dont have one though, its not critical that you get the temp perfect.
Don’t pour away that oil just yet as you are going to need it for stage 3. Obviously be careful where you leave it though as it will be VERY hot for a long time after.
Once the chips have been in the freezer for at least one hour, you can remove them and begin the final stage of cooking. You can actually complete the first 2 stages well in advance if you like and just leave in the freezer until you are going to want them for eating.
The final stage again involves frying the chips in a saucepan or deep fat fryer for approximately 5mins, but this time at around 180c (again, dont stress over this but try to make the temperature hotter than the second stage).
Use the oil from the second stage. This third stage will give the nice crispy outsides to the potatoes. whilst keeping the insides light and fluffy.
Once cooked, again, carefully remove from the oil, and serve.
A lot of effort, but hopefully worthwhile!
I hope you find this recipe of use. Please remember to check out our other articles, and healthy, fat burning, muscle building recipes, and follow us on Facebook and Twitter, for loads of great nutritional advice. I am also now offering personalised training and nutrition packages online.
Tags: Sweet Potato