George Calombaris’ Double-Fried Chicken Salt Chips

Name: Double-Fried Chicken Salt Chips
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Australian
Ingredients: 1 kg floury potatoes (like royal blue or sabago); Sunflower oil, for deep-frying; 2 tsp dashi powder; 2 tsp sesame seeds; 2 tsp brown sugar; 40 g salt flakes; 1 tbsp caster (superfine) sugar; 2 tsp onion powder; 2 tsp garlic powder

George Calombarisʼ Double-Fried Chicken Salt Chips recipe tastes incredible. See ingredients & method below.

I've always been a bit addicted to chicken salt, and mine keeps all the lip-smacking goodness of the fish-and-chip shop version, but uses good quality ingredients so it's nearly guilt-free.

Don't get me wrong – I love a bit of MSG, but you don't want to eat it all the time. ... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Pale Ale

Ingredients

Chips

1 kg floury potatoes (like royal blue or sabago)
Sunflower oil, for deep-frying

Chicken Salt

2 tsp dashi powder
2 tsp sesame seeds
2 tsp brown sugar
40 g salt flakes
1 tbsp caster (superfine) sugar
2 tsp onion powder
2 tsp garlic powder

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Method

Tips

It's best to refrigerate the chips overnight before frying to make sure they're extra crispy, and you will need to allow extra time for the chicken salt to cool.

Chicken Salt

Preheat oven to 160°C fan-forced (180°C conventional).
Combine the dashi powder, sesame seeds and brown sugar, then spread the mixture on a baking tray lined with baking paper.
Roast for 5–7 minutes or until the sesame seeds are toasted.
Remove from the oven and let cool completely.
Combine the cooled mixture with the salt, caster sugar, onion and garlic powders.
Place in an airtight container until ready to use.

Chips

Peel the potatoes.
Cut the potatoes into roughly 1.5 cm (1½ inch) thick chips.
Bring a saucepan of salted water to the boil and cook the chips until tender and almost breaking apart.
Drain carefully, then dry on a wire rack set over a baking tray.
Refrigerate overnight (if possible) to dry the chips out completely.
Half-fill a saucepan or deep-fryer with the oil and heat until temperature reaches 120°C (250°F).
Fry the chips, in batches, for 6–8 minutes or until a pale golden colour.
Drain on a wire rack set over a baking tray.
Increase the oil temperature to 190°C (375°F).
Working in batches, re-fry the chips until golden and crisp, then drain on a wire rack.
Serve the chips hot, scattered with the chicken salt.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

George Calombaris’ Double-Fried Chicken Salt Chips

George Calombarisʼ Double-Fried Chicken Salt Chips recipe tastes incredible. See ingredients & method below.

I've always been a bit addicted to chicken salt, and mine keeps all the lip-smacking goodness of the fish-and-chip shop version, but uses good quality ingredients so it's nearly guilt-free.

Don't get me wrong – I love a bit of MSG, but you don't want to eat it all the time. ... More

prep

cook

yield

difficulty

Pairs with

Sauvignon Blanc

Pale Ale

Ingredients

Chips

1 kg floury potatoes (like royal blue or sabago)
Sunflower oil, for deep-frying

Chicken Salt

2 tsp dashi powder
2 tsp sesame seeds
2 tsp brown sugar
40 g salt flakes
1 tbsp caster (superfine) sugar
2 tsp onion powder
2 tsp garlic powder

Method

It's best to refrigerate the chips overnight before frying to make sure they're extra crispy, and you will need to allow extra time for the chicken salt to cool.

Chicken Salt

Preheat oven to 160°C fan-forced (180°C conventional).
Combine the dashi powder, sesame seeds and brown sugar, then spread the mixture on a baking tray lined with baking paper.
Roast for 5–7 minutes or until the sesame seeds are toasted.
Remove from the oven and let cool completely.
Combine the cooled mixture with the salt, caster sugar, onion and garlic powders.
Place in an airtight container until ready to use.

Chips

Peel the potatoes.
Cut the potatoes into roughly 1.5 cm (1½ inch) thick chips.
Bring a saucepan of salted water to the boil and cook the chips until tender and almost breaking apart.
Drain carefully, then dry on a wire rack set over a baking tray.
Refrigerate overnight (if possible) to dry the chips out completely.
Half-fill a saucepan or deep-fryer with the oil and heat until temperature reaches 120°C (250°F).
Fry the chips, in batches, for 6–8 minutes or until a pale golden colour.
Drain on a wire rack set over a baking tray.
Increase the oil temperature to 190°C (375°F).
Working in batches, re-fry the chips until golden and crisp, then drain on a wire rack.
Serve the chips hot, scattered with the chicken salt.

Tips

When choosing potatoes for chips, go for a good white variety that's covered in dirt. Give the potato a squeeze to make sure it's firm.
It is important to moderate the heat of the oil when frying to keep it at the correct temperature.