Thyme & Oregano Chips
You've just stumbled upon the new snack trend that's taking over - thyme & oregano chips! Imagine biting into a crispy chip, bursting with the earthy, aromatic flavors of thyme and oregano.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
- 800 g red skin potatoes or maris pipers (nice and waxy - not floury)
- 1 l sunflower or vegetable oil
- 1 tablespoon flaky sea salt
- 2 teaspoon dried oregano
Leaving the skin on, slice your potatoes into little finger-sized chips.
Place the oil in a medium high-sided saucepan and place over medium heat. Using a probe thermometer, bring the oil to 140c. If you dont have a thermometer, drop a chip into the fat after around 3-5 minutes of heating. If it bubbles and starts to fry right away, your oil is ready.
Using a slotted spoon or a “spider”, lower a handful of chips into the hot oil. Fry for around 8 minutes until soft but not brown. Remove the chips from the pan and place in a bowl lined with kitchen towel to absorb some of the excess oil. Allow to cool for 5-10 minutes.
Raise the heat under the oil to 180c and return your blanched chips to the pan. Fry until golden brown and crispy. Remove from the oil and return to a bowl lined with kitchen towel. Sprinkle with salt and oregano mixture and serve.