You’re eat­ing chips wrong, here’s why

Central and North Burnett Times - - EASY EATING - — De­bra Kil­lalea

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

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