PERFECT CHIPS

This recipe is in both of our books. It’s a simple and easy method and will give you the perfect crispy and tastiest chips every time. I am asked all the time 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 of potatoes

■ 9-10 sprays of low calorie spray oil

■ Chip seasoning (optional) — we love Cape Herb and Spice and Schwartz chip seasoning

Wash and peel your spuds and cut into chips. I like mine chunky but do them whatever way you want and chop them into wedges or French fries.

Pop them in a plastic microwave-safe bowl and give them a good rinse under the tap. You then need to drain all the water out.

Put them in the microwave for 12-13 minutes (less if making a smaller batch). Half way through give them a good shake.

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 again in cold water after they are ready and this will unstick them.

At this point you can season with chip seasoning if you like.

Next, put them into the airfyer. They will take roughly 15-20 minutes to get nice and golden, but here’s the trick — every five minutes I open the basket and give them a little spray with oil and a good shake.

This ensures they are cooking evenly and the oil will make them super crispy.

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 are 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 delicious!