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Serve immediately while hot and crispy.
Store leftovers in the fridge for up to 2 days, then reheat in a hot oven to revive crispiness.
These pair perfectly with ketchup, mayo, aioli, or malt vinegar.
Variations:
Use sweet potatoes for a sweeter, earthier version.
Add rosemary or thyme for herby flavor.
Toss with parmesan and garlic powder after baking for a cheesy twist.
FAQ:
Can I skip the soaking?
You can, but soaking improves crispiness by removing starch.
Why boil before baking?
Parboiling ensures a soft interior and crisp exterior—it’s the secret to the perfect chip.
Can I use olive oil?
You can, but neutral vegetable oils handle high heat better without burning.
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