OMG! This is precisely the way I will make my chips tonight in my brand new deep fryer! EXCELLENT RECIPE! Thank you! Good luck, Chef Stephen Seckold! Great video tutorial, many thanks again, and very Merry Christmas to you and your loved ones, friends, and colleagues! ;) xoxo ♥ BTW, the seasoning was just a super awesome bonus, thank you millions! ♥
Australians are the coolest folks in the world...I got a chance to get drunk with a bunch of Australian guys in Las Vegas last year... They must make good food as I just made these exact chips and me and my guests LOVED them! This American LOVES you guys....you are fucking BOSS!!
@@kiyoponnn You would go by taste but I would start with 25% salt, 25% fried shallots, 25% sugar, 20% garlic and 5% dried chilli. Then adjust to liking. Experiment. He has given you the ingredients and % of salt and Chilli. Combined with the video, he gives you a big push towards an interesting garlic, sweet chilli salt.
These are the best chips and the chips we cook at home. Yeah, you can make thrice cooked chips but who really has the time when they are no better than twice cooked.
I wish there was a real written recipe reflecting the potatoes preferred and the seasoning ingredients. I need to convert them to what is available in the US.
🤮They probably were leftovers, try making it yourself before knocking it. It's a technique that's used by people across the globe and works all the time.
@@kiyoponnn yeah, if the chips were yuck, then I bet they used cheap frozen bought chips and cooked those. The type of potato really does make a diff too, floury chips can be not very nice.
Use ORGANIC potatoes -- non-GMO and no pesticide -- and you can leave much of the peeling on. Also, instead of the waste with paper towels, I use only a wire drain (and capture and re-use the oil) or a clean, re-usable cloth. The little savings and recyclings do matter towards sustainability. I go even further and either compost or plant the organic peels, which ultimately generates a few more free, organic potatoes in my backyard. These ideas came from the book "All My Secrets of Organic and Container Gardening So Far," which has helped me to produce a lot of backyard food in a very small area.
• 100g - 3.5 ounces fried dried shallots
• 50g - 1.7 ounces fried dried garlic
• 10g - .35 ounce dried roasted chilies
• 100g - 3.5 ounces sugar
• 100g - 3.5 ounces table salt
• 1kg - 2.2 pounds large sliced potatoes
One down, 330 million to go ....
don't want to brag, but, just made my first set of double fried/cooked chips/wedges and they ARE AMAZING !!!!!!
Richard Sunday now try tripple cooked. And this guy knows little of the science behind great taste chips
@@david29262 You don't know any science so stfu
Please cook the edge potato slices, they are always a treat as they are extra crispy.
OMG! This is precisely the way I will make my chips tonight in my brand new deep fryer! EXCELLENT RECIPE! Thank you!
Good luck, Chef Stephen Seckold! Great video tutorial, many thanks again, and very Merry Christmas to you and your loved ones, friends, and colleagues! ;) xoxo ♥ BTW, the seasoning was just a super awesome bonus, thank you millions! ♥
Looked at a few clips. These look like the best ones so far.
why adulterate the f--king chips with garlic & peppers ?
@@williamcharlton6341 Lol what's wrong with chillies and garlic?
@@williamcharlton6341 its optional of course.
Starts at 2:00
No better way to make french fries that twice-frying. The seasoning mix looks great, too.
not fries you understand... chips
Australians are the coolest folks in the world...I got a chance to get drunk with a bunch of Australian guys in Las Vegas last year...
They must make good food as I just made these exact chips and me and my guests LOVED them!
This American LOVES you guys....you are fucking BOSS!!
mep41376
You're a moronic liar
Hi Michael, the seasoning used is called Flying Fish Chillie Salt. It's made up of shallots, salt (25%), sugar, garlic and chili (5%)
What about the other 70%?
@@kiyoponnn You would go by taste but I would start with 25% salt, 25% fried shallots, 25% sugar, 20% garlic and 5% dried chilli. Then adjust to liking. Experiment. He has given you the ingredients and % of salt and Chilli. Combined with the video, he gives you a big push towards an interesting garlic, sweet chilli salt.
Chip cooking starts at 2.00
Bless you..
why is the stuff you should know intro music playing in the background
?
this is amazing I must make
Olivia Macpherson the simple recipes are they best aren't they
Do you eat them twice as well
Lol. For sure ;)
Sir your chips looks great. Kindly give the size/thickness of the chips. Thanks
Use an apple corer
THICC
jose mourinho thought that was fish lol.
@@OneTwentyOver80 An apple corer would make the shape called "home fries: ;) or, in some countries, "American potato wedges".
Man those look delicious.
Can't have chips without lashings of MALT vinegar - From a Brit who knows :-)
+Jeff Rose too right
yes, make 'em taste like shit. Like the rest of Brit food.
lol you brits make soggy, droopy chips
These are the best chips and the chips we cook at home. Yeah, you can make thrice cooked chips but who really has the time when they are no better than twice cooked.
Only twice? Us Brits par boil our chips for 5mns, then dry and cool before frying twice.
I wish there was a real written recipe reflecting the potatoes preferred and the seasoning ingredients. I need to convert them to what is available in the US.
Buy only organic potatoes. No GMO.
@@davidb2206 what are you on about regarding gmo? Whats wrong with gmo foods? Heard of a banana? Any banana in the shop is gmo, nothing wrong with it.
• 100g - 3.5 ounces fried dried shallots
• 50g - 1.7 ounces fried dried garlic
• 10g - .35 ounce dried roasted chilies
• 100g - 3.5 ounces sugar
• 100g - 3.5 ounces table salt
• 1kg - 2.2 pounds large sliced potatoes
Nice to see it done so simple instead of some of the flif flag we see on UA-cam.
Yeah, you can make thrice cooked chips but who really has the time when they are no better than twice cooked.
Buy a large chip pan and basket with good lard and it will beat anything hands down. No need for fancy lcd stuff
Sorry, can't use lard. Lard contains cholesterol. Only animal products contain cholesterol: meat, lard, butter, cheese, eggs.
S O oil is better as the chips will be less greasie
I agree. Its the English way. The way me mam did it.
@@paulgibbons2320 chips cooked in lard is what I grew up with and those tasted yum. It would be even better as twice cooked chips.
cook the chips damn it
stfu
I've had "double fried chips" & they tasted like refried leftover chips. Yuck!
🤮They probably were leftovers, try making it yourself before knocking it. It's a technique that's used by people across the globe and works all the time.
@@kiyoponnn yeah, if the chips were yuck, then I bet they used cheap frozen bought chips and cooked those. The type of potato really does make a diff too, floury chips can be not very nice.
Use ORGANIC potatoes -- non-GMO and no pesticide -- and you can leave much of the peeling on. Also, instead of the waste with paper towels, I use only a wire drain (and capture and re-use the oil) or a clean, re-usable cloth. The little savings and recyclings do matter towards sustainability. I go even further and either compost or plant the organic peels, which ultimately generates a few more free, organic potatoes in my backyard. These ideas came from the book "All My Secrets of Organic and Container Gardening So Far," which has helped me to produce a lot of backyard food in a very small area.
Don't waste your time looking for this recipe on their site - it's not there.
Like we have a twice fryer, get real,,,
Dennis Johnson turn fryer down to 140c Cook till soft. Take out let fryer heat too 180c while chips drain. Back in until crispy
Fried Chips? More like Fried Chunks!
Way too much salt Bro
Go to his restaurant and line the pockets of some wealthy wankers with no respect for Australian culture, what there is of it.