How to make chips without potatoes
It’s hard to deny the allure of a big ol’ pile of hot, fat, crisp, salty chips, but with the festive season finally over, now is a time to ring the changes. And if that means swapping your spuds for another veg, so be it. For a good chip alternative, “any fibrous root vegetable that can hold its shape will fry up a treat”, says Alice Zaslavsky, author of Salad for Days, but you don’t necessarily have to fry them: “You can roast them, or you can cook them in an air fryer. As long as there’s enough oil and a high enough temperature, you’re good to go.”
Sweet potatoes are the obvious alternative, but they have a higher moisture and sugar content, and have form for turning soggy or just plain burning. “If you want to get them lovely and crisp, make sure they are cut into similar-sized pieces, then toss in a little cornstarch [about one tablespoon per kilo] before adding oil,” says Christina Soteriou, author of Big Veg Energy. Just don’t use too much of the latter: “That can make them go soggy, so just barely coat them.”
Season with salt, then spread out on a tray, ensuring there’s room between each chip. “You’ll get the best results cooking them in an air fryer,” Soteriou saysut if you’d prefer to roast your chips, do so in a high oven at 240C (220C fan)/475F/gas 9 for 20 minutes, toss, then return to the oven for another 10-18 minutes, until crisp. “Once cooked, jazz them up by tossing them in a spice mix,” Zaslavsky adds, suggesting garlic powder and paprika, or some finely chopped rosemary and salt. “The world’s your oyster.”
Good chips can also come from parsnips, which Soteriou serves with ras el hanout and a drizzle each of tahini and pomegranate molasses. “The same goes for carrots and beetroot, and I can’t see why you couldn’t chip a swede,” Zaslavsky says. And get to know cassava, urges Guardian columnist and chef/owner of Jikoni in London, Ravinder Bhogal. “It’s a delicious, starchy tuber, and the go-to carb across Africa, Latin America and some parts of Asia,” she says. “It may seem intimidating with its rough brown skin and alien, root-like appearance, but once you’ve got rid of that tough exterior, it can be boiled, roasted or fried to make chips.” Plus, cassava is especially good when fried, because its fibrous texture results in “lots of those crispy bits everyone always fights over”.
When warmer weather finally returns, however, it’s got to be courgette chips with everything. “I thinly slice them, batter them like tempura, then deep-fry,” Zaslavsky says, but right now you could still mix things up while showing potatoes some love. “If you’re making mash, for example, save the potato peelings and soak them in acidulated water [vinegar and water] overnight.” The next day, dry the peelings well with kitchen towel, toss in olive oil and roast (or shallow- or deep-fry them, if that’s more your thing). “It’s low waste and high return, plus it’s just heaven in a biscuit.”
Got a culinary dilemma? Email feast@theguardian.com
