PERFECT CHIPS

Gina: This simple and easy method will give you the crispiest and tastiest chips every time. I always get asked how I make my chips look so nice and, honestly, it’s so easy – if I can do it, you can too!

Serves 4

1kg potatoes

1 Wash and peel your spuds and cut into chips. I like mine chunky but do them the way you like , whether it’s wedges or skinnier French fries.

2 Pop them in a microwave-safe bowl and give them a good rinse under the tap, then drain ALL the water off; this is very important.

3 Pop them in the microwave and cook on full power for 12–13 minutes (less if making a smaller batch), giving them a good shake halfway through. You want them to be soft to the touch, but not mushy. Don’t worry if they stick, this is just the starch; you can rinse them again in cold water after microwaving and this will unstick them.

4 At this point you can season with paprika or garlic granules, but I like mine plain and simple.

5 Next pop them into the airfryer at 200°C. It will take roughly 15–20 minutes to get them nice and golden, but pay attention to my special trick...

6 Every 5 minutes I open the basket and give the chips a little spray with my low-calorie spray oil and a good shake. This ensures they all cook evenly and end up super crispy from the oil.

If I’m cooking for a gang and I have to make a few batches, I leave the made ones in a bowl and just as my last batch is ready I throw them all back in together to heat them up (just make sure you don’t keep eating them while you are waiting, because, trust me, they are delicious!).