The perfect chip must be seasoned beautifully, super tasty, crispy on the outside and fluffy on the inside. Use this triple cooked chips recipe and you get great results every time – and it’s simple, healthy, paleo and involves no deep fryer!
My wife is a keen advocate of the paleo approach so over the last few years I’ve tried almost every way imaginable for doing chips without a deep-fat fryer. For a while I used our actifry, until that broke down. I’ve roasted them dry, I’ve par-boiled then fried. I’ve fried then roasted. I’ve done a little bit of everything. I’ve cooked them skin on, peeled, with salt, pepper, all sorts of oils, paprika, garlic, you name it, I’ve probably given it a go.
Here’s my recipe for what I think is the best way to cook a simple, tasty, crispy on the outside, fluffy on the inside, guaranteed every time chip – and even better it works just as well with sweet potatoes or a mix of the two in one cook!
The dish is completely paleo, uses only kitchen staples and works as the perfect side to almost any main.
If like me you love chips with loads of seasoning, be generous at every stage!
what you’ll need
Equipment: large saute pan (preferably oven suitable but if not a roasting dish too).
triple cooked chips: serves 2 ¹
- 400g – 0.5kg organic potatoes, sweet potatoes, or mixture cut into whatever shape you like most
- coconut oil
¹ if you want to increase the quantities then I would suggest using two pans for the frying and roasting stages to get the best results.
Preheat your oven/bbq for 220C/200C fan assisted.
Throw your chips into a large saute pan. Fill the pan with water just above the chips and add a couple of pinches of salt. Place over a high heat and bring to the boil. Turn down and simmer for 5 minutes.
Drain your chips and leave to steam dry for a couple of minutes. Then place back on the hob over a medium/high heat with a large spoonful of coconut oil. Season well and fry, stirring occasionally for 5 minutes.
Season your chips once again and slide into the oven. If you’re using a roasting dish, place a spoonful of coconut oil into the dish and place in the oven a couple of minutes before your chips go in to preheat the oil. Toss the chips when they are ready before sliding into the oven again.
Cook for 30 minutes, tossing every 10 minutes, or until they’re golden and crispy.