We may be overdoing this chip thing. Perhaps we shall calm down soon.
For today’s experiment we are going down to half a tablespoon of oil. Furthermore we are trying the flavoured chip, using Chilli oil.
I peeled today then steeped, drained and dried, salted and added the Chilli oil. As I was using chili I elected to drop the temperature back down to 180C, not wanting hot chili smoke or steam in my eyes, nor a flavour of burned chili on the chips themselves.
The Chilli Oil was from a Lidl bottle that has travelled a very long way with us. It was down to about one third full and thick with chilli flakes. A taste test suggested that it might just be a little concentrated in flavour now, so we wimped out and “cut” the oil with some plain. I reckon that bottle will go on for another couple of year snow, if I keep on topping it up.
In thinking about these chips today I was reminded of the Salt and Chilli chips from the Chinese chippie in Kirkwall and now I am wondering about how I might replicate those.
The bread roll test that was promised has not happened due to having bought a huge loaf of bread at yesterday’s Fete in Saint-Rémy.
[Adventures with an Air Fryer]
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