Hot Chips with Chicken Salt
In short: Thick-cut potatoes fried twice until golden and crisp, then tossed in homemade chicken salt, the seasoned chips of Australian takeaway shops. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 335 kcal
Hot chips are the takeaway side that Australians eat at the beach, wrapped in paper, and chicken salt is the seasoning that sets them apart. It is a mix of salt, paprika, onion and garlic powder, celery salt and chicken stock powder, shaken over the chips while they are still hot. Frying them twice gives a fluffy middle and a crisp outside. Make a jar of the seasoning and it keeps for months.
Instructions
- Mix all the chicken salt ingredients in a small bowl, making sure the stock cube is crushed to a powder. Keep it in a jar.
- Peel the potatoes if you like, and cut them into chips about 1 cm (1/2 in) thick. Soak in cold water for 30 minutes, then drain and dry very well with a clean towel.
- Heat the oil in a large, heavy pot to 140°C (285°F). Fry the chips in batches for 5 to 6 minutes, until soft and pale but not browned. Lift them onto a rack.
- Raise the oil temperature to 190°C (375°F). Fry the chips again in batches for 3 to 4 minutes, until deep golden and crisp.
- Drain briefly on paper towels, toss with about 1 tablespoon of the chicken salt while still hot, and serve at once in paper cones.
Tips
- Use a thermometer. Oil that is too cool makes greasy chips, and oil that is too hot browns the outside before the middle is cooked. Never leave hot oil unattended.
- For oven chips, toss the soaked and dried chips with 3 tbsp oil and roast on a hot tray at 230°C (450°F) for 35 minutes, turning once, then season.
Questions and answers
What is chicken salt made of?
A mix of salt, paprika, onion and garlic powder, celery salt, turmeric and chicken stock powder. Commercial versions often add flavor enhancers, but the homemade mix tastes just as savory.
Can I make chicken salt vegetarian?
Replace the chicken stock cube with a vegetable stock cube, or use 1 tbsp nutritional yeast and a little extra salt. The flavor is slightly different but still savory.
Why fry chips twice?
The first, lower fry cooks the inside until fluffy. The second, hotter fry crisps the outside. Resting between fries lets steam escape so the crust stays crisp.
How long does it take to make Hot Chips with Chicken Salt?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Hot Chips with Chicken Salt?
About 335 kcal per serving, with 5 g of protein, 42 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
