chips perfecto?

I hate to correct you but of course there are fat-free chips
We sometimes have them.....pre-boil chips in salted water, drain and transfer to oven dish,
Cook 'til golden brown in oven at 180-200 degs

In theory actifry uses a minimal amount of fat to grease the implement. But hot  air dispels the rest.

I concur with your with your recipe though  :;smile:

I tend to cut potatoes into chunks, skin on, herbs, garlic,  in a bowl drizzle over a small amount of olive oil. 

Mix throughly and cook on a tray in a hot oven for about 25mins.

Lovely with steak and mushrooms.

Yummy

I think you have the principle of the Actifry wrong. The oil is not to grease the implement but to apply a very small amount to the cut surfaces of the chips to allow the hot air to heat the oil to cook them. That is why the oil is applied to the surface of the potatoes and why they are constantly stirred during cooking.

I'm loosing the plot here - oil, deep fry; water boiling where is this going and what about all the profitable fish and chip shops??

I believe the theory is the same Pops, evolution of the Actifry. 

Maybe oil ratio a bit out of balance in  my calculation. Appreciate the prompt

-pops- wrote:

Pumicestone wrote:

-pops- wrote:

  ..... Regarding Pumicestone's method: WHAT? Whatever those things result in being, they ain't chips.

You're quite right, Pops.  I forgot the vital and complicated part  ...............

add salt..

Fat free chips are they?

Yep !

If I am going to ingest harmful, excessive, unnecessary calories (kilojoules),
rather than fatty, oily, greasy potato chips .......
I will swill bottles of fine Australian WINE.

.