Flying Fish chilli salt chips

Name: Flying Fish chilli salt chips
Cook time: 1 h
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

Jill Dupleix

October 19, 2011

Flying Fish chilli salt potatoesSupplied

Time:30 mins - 1 hour

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.

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

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.