PROPERCHIPS - Sea Salt Lentil Chips - 24 x 20g Packs

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Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles. If you are anything like me, the idea of making air fryer chips might have been one of the main factors when deciding to buy an air fryer! She soon teamed up with Ryan Kohn, a family friend and former sustainable property development director, and also sought early advice and mentorship from Richard Reed, one of the innocent co-founders. While many don't contain any added sugar and the sugar in them comes from the fruit, they're processed to the extent that Public Health England classes the sugar within as 'free' sugar - which is damaging to teeth.

Traffic lights are useful and allow you to see at a glance how 'healthy' something might be - the NHS advises we avoid too many red traffic lights, and choose foods that have mainly green and amber. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones.Chip shops have massive industrial fryers, which you can’t recreate at home, so you need to use a large sturdy pan on a medium to high heat (unless you own a deep-fat fryer, of course). Your oil should be 8cm deep, but never fill your pan more than half full. If you don’t have a thermometer, use a raw chip, and as it starts to float and fry the temperature should be about 140°C, which is perfect for blanching.

Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow (rendered beef fat you can get from your butcher) gives you better flavour and colour – the choice is yours. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Each air fryer model is different, but this method of making chips turned out great in each of them. Depending on your air fryer, you might need to adjust the time a bit; just remember to keep an eye on them during the cooking time. Oil: You can air fry chips without oil, but I think they taste much better with at least a few sprays. You really don’t need to use that much, especially if you use a spray bottle to distribute it. Depending on how you like your chips, you can either peel the potatoes or just give them a good scrub and leave the skin on.

Dual air fryers, like the Ninja air fryer, are perfect for chips – why? Well, you can air fry chips on one side and something else on the other side at the same time! Slice the potatoes up into chips. If you have one, you can use a vegetable slicer/chipper, or just use a sharp knife. Add them to the air fryer basket and sprinkle your favourite seasoning over the potatoes. Experiment with different spices and herbs – you can try paprika, curry powder, season-all, or just salt and pepper. This poignant memory gave Stavrou added impetus to quit her job and start her own popcorn brand. Inspired by the TV programme Top Gear, she created her first batches by using a car-spraying kit to coat the corn with oil, before tumbling them in a refashioned cement mixer.Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool.