Game chips

Game chips

By
From
Encyclopedia of Food and Cookery
Serves
4

Game chips are the classic accompaniment for game and are sometimes served at Christmas with the festive roast turkey. Game chips should be of uniform shape, thickness and diameter, resembling fine wafers of potato.

Ingredients

Quantity Ingredient
2 large potatoes, peeled
oil, for deep-frying
salt

Method

  1. Shape potatoes into thick cylinders so each slice will be approximately the same diameter. Slice very finely. Soak slices in ice-cold water for 20 minutes, then drain and dry thoroughly.
  2. Heat oil to 200°C or until a bread cube turns brown in 30 seconds. Place one-quarter of potatoes at a time in a frying basket and lower gently into hot oil. Keep slices moving so that they do not stick together. After 1–2 minutes, slices will float to the surface when they are nearly cooked.
  3. When they are golden and crisp, remove and drain on crumpled paper towels. Sprinkle the chips with salt and serve immediately on a folded napkin.

Variation

  • Saratoga chips: These chips are sliced very finely using a vegetable peeler. They should be of a uniform thickness but the diameter of each chip may vary. Soak, dry and fry as for game chips.

    Straw potatoes: Cut potatoes into sticks 3 mm thick, then into very thin matchsticks, 3 mm wide. Soak, dry and fry as for game chips.
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