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Flying Fish chilli salt chips

Jill Dupleix
Jill Dupleix

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Flying Fish chilli salt potatoes
Flying Fish chilli salt potatoesSupplied

Peter Kuruvita fries fresh shallots and garlic, and roasts dried red chillies until crisp. It's hard work and requires an extremely well-ventilated kitchen, but this domesticated version with fried shallots, garlic and dried roasted chilli flakes from Asian food stores also works a treat.

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Ingredients

  • Chilli salt

  • 100g fried shallots

  • 50g fried garlic

  • 10g dried roasted chilli flakes

  • 100g caster sugar

  • 100g table salt

  • 1kg large desiree potatoes

  • Vegetable oil for deep-frying

Method

  1. For the chilli salt whizz the fried shallots, garlic and chilli in the food processor until you have a very fine powder. Add three-quarters of the sugar and salt, pulsing until blended.

    Adjust the sugar and salt to your taste. Spice, salt and sweetness should be in a battle for dominance, with none of them winning.

    Peel the potatoes and cut lengthwise into large chips. Cook them in oil at 135C, cooking through without colouring. Drain well. Raise the temperature of the oil to 180C and fry a second time until golden. Drain, toss in a large bowl with a spoonful of the chilli salt and serve hot. Store remaining chilli salt in an airtight container.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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