You’re eating chips wrong, here’s why
BRACE yourselves, because everything you’ve ever thought about eating chips is wrong.
And before you go reaching for your favourite snack this afternoon, bear in mind there’s probably a better way to devour the humble chip than straight out of a packet.
Scott Davis, co-owner of London crispery, HipChips, reckons while packet chips are OK, we could be doing a lot better when it comes to this classic morsel.
Davis, who was in Australia this past week to launch Tyrell’s Veg crisps, said he was the first to admit there was nothing better than eating a packet of chips while sipping a cold beer.
But he said they are severely under utilised in the kitchen and we should try cooking with them instead. Yes, cooking. It may sound strange but it works, here’s why.
“It’s not a conventional ingredient but you can actually get quite creative with the humble crisp,” the Welsh chef said.
“It provides balance, it provides texture and can be used in a range of dishes from crusting lamb to making fritters and even desserts like cookies.”
He also said quality was the key.
“A good crisp should ideally be handmade, preservative free and as fresh as possible,” he said.
“The minute you pack them away their flavour starts to peak.” Davis, who has trained alongside culinary legends including Gordon Ramsay and Marco Pierre White, said it’s what you had with the chip that was also just as important.
“Pairing back flavours is something that’s really been lost in cuisine these days,” he said.
“There’s nothing better than freshly made crisps, tossed with a bit of salt or even rosemary. Simple can be the best.”
While crisps sell for as much as $20 at HipChips, you can make your own crisps and dips at home for much less.
For flavour inspiration check out Davis’s menu at hipchips.com.