Triple Cooked Goose Fat Potato Chips
Triple Cooked Goose Fat Potato Chips with Chris’ Spring Onion Dip and Maple Bacon Crumb
- 1 kg potatoes
- Deep frying oil (we used Goose Fat but you can use other suitable frying oil)
- 3 Rashers Bacon
- ¼ Cup Pure Maple Syrup
- Slice potatoes into quarters, place into a saucepan of cold water and boil until vey soft, almost falling apart. Gently drain and place onto wire rack, leave in fridge to dry overnight, uncovered. The next day heat oil in a deep fryer or a large pot until 130 degrees Celsius fry the potatoes until slightly crispy then pull out and place on wire rack again. Put into the freezer to chill completely. Once chilled heat oil again to 170 degrees Celsius and fry until golden. Season to taste.
- To make the Maple Bacon turn the oven to 170 degrees Celsius. Place the bacon onto a wire rack and baste with Maple Syrup, place in the oven after 6 minutes baste the bacon again with the Maple Syrup. Cook until very crisp and quite dry. Remove and finely chop into a crumb.
- To serve place the chips into a bowl, top with Chris’ Spring Onion Dip and sprinkle with the Maple Bacon Crumb.
This recipe was created for us by @PlateGotAte