Best Matchstick Chips Recipes

CRISPY BAKED GARLIC MATCHSTICK FRIES

Steps:

• Preheat oven to 450 degrees (232 C).
• Chop potatoes into matchsticks by halving, halving once more, then cutting into wedges and then strips.
• Line two baking sheets with foil or parchment paper (ensure the type you're using is safe up to 450 F / 232 C) and generously spray with nonstick spray.
• Add fries plus a generous drizzle of oil and sea salt, pepper, and garlic powder. Toss to coat.
• Arrange fries a single layer making sure they aren't touching too much. This will help them crisp up and cook evenly.
• Bake for 25-35 minutes, tossing/flipping at least once to ensure even baking.
• In the last 10 minutes of cooking, heat a small saucepan over medium heat and add 1-2 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) and the minced garlic. Sauté, stirring frequently, until just slightly brown to wake up the flavor.
• Remove from heat and set aside.
• When the fries are finished, remove from oven, sprinkle again with sea salt, and spoon the warm garlic on top. Toss to coat and serve immediately as is or with Whiskey BBQ Ketchup.
• You can also add more flavor by tossing the fries once more with the rosemary.

STRAW POTATOES RECIPE

Steps:

• Peel the potatoes and then slice into thin matchstick shapes. If you have a mandolin this is easy and takes minutes, but please ensure that you use the guard!
• Place the sliced potatoes in a large bowl of cold water and allow them to soak for 20 minutes.
• If you are using a deep fat fryer heat the oil to 170°C or 340°F. If you are using a high sided frying pan, heat 1cm of oil to 170°C or 340°F, but ensure your frying pan is slab-sided and at least 3-4cm deep.
• Before you fry dry the potatoes thoroughly on a clean tea towel.
• If you are using a deep fat fryer you can fry this amount of potatoes in one go, and they should be cooked until crisp and golden, which will take 4-5 minutes. If you are frying in a pan then you will need to cook in two batches. Use a slotted spoon to turn over the potatoes in a frying pan every minute or so, again they will take 4-5 minutes to cook.
• Remove the potatoes and place them on kitchen paper to soak up any excess oil and season them with salt and pepper immediately.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut lengthwise into 1/8-inch-thick julienne in processor or with mandoline. Transfer as cut to a bowl of ice and cold water and let chill in water at least 30 minutes.
• Heat 1 1/4 inches oil in a 6- to 7-quart heavy pot over moderately high heat until thermometer registers 375°F.
• While oil heats, drain potatoes and pat completely dry between several layers of paper towels. Fry potatoes in 6 batches, gently stirring once or twice with a slotted spoon or skimmer, until golden and crisp, 1 to 1 1/2 minutes per batch. Transfer potatoes with slotted spoon to paper towels to drain and season with salt. (Return oil to 375°F between batches.)

MATCHSTICK POTATOES

Steps:

• Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
• Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
• Sprinkle the potatoes with parsley, if desired, and serve hot.

JICAMA MATCHSTICK FRIES

Steps:

• Place a heavy pot over medium-high heat and fill with at least 1-inch vegetable oil. Heat the oil to 350 degrees F. (Portable deep-fryers at home are great for this, but if you don¿t have one, use a candy thermometer ¿ just be careful!)
• Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.
• Carefully place the chips into the hot oil (use a slotted spoon and wear mitts) and fry until very crispy (just a few minutes will do). Cook in batches, as necessary. Remove and drain on paper towels.
• Sprinkle liberally with equal amounts of salt, onion, and garlic powders, and paprika to taste. Toss to coat well and serve immediately.