Sorry about the click-baity title, but this thing may well end up killing me softly with it's love.
I'm talking about a chip cutter. Specifically the Vogue Potato Chip Cutter.
Over the years I've been left highly unimpressed by gadgets that help the making of the best food in the world: hot chips. I've had gadgets and trinkets that claimed to help the average potato lover to quickly cut a potato into perfect chips, and pardon the pun: they never cut it. Or at least not for long. They've always been so bad that I've never used them more than a couple of times before relegating them to the back of a kitchen drawer until finally a clean-up would lead to permanent separation.
Through the wonders of the online world I became attracted to a small commercial kitchen version. It looked the part. I fantasized about the great possibilities and took the plunge without doing much research. I must say it has been a wonderful experience so far (2 weekends) but not without its drawbacks.
The biggest issue is the sheer amount of space it needs. It's a heavy and solidly built gadget, but I realised after receiving it that it didn't have any rubber feet (I didn't scan the above pic from the website carefully enough), so it wasn't going to stay neatly on my counter as it expected to be screwed down. Not only that, but after reviewing a few videos online it became apparent that ideally it wanted to be screwed vertically!
In for a penny, in for a pound. I thought I'd go along for the ride to see where it took me. I pulled together a couple of old bits of wood I had laying around, screwed it together and bingo.
I've timed it. It takes me a total of 22 minutes to go from the thought "I feel like some chips" to putting the first one in my mouth:
- Put oil in wok and turn on wok burner flame on the stove at full blast
- Take approx 1Kg of pre-washed potatoes and only peel the bad bits off them
- Rinse and dry the potatoes
- Feed the potatoes to the cutter and in a flash you have a bowl of perfectly cut chips of the french fry category (not quite shoestring, but quite a bit thinner than your average takeaway shop chips
- By this stage the oil is ready, so in they go for 16-17 minutes
- Salt, eat and reflect on the fact that life is good
I made 5 batches last weekend. The second batch got burned as I took my eye off the ball and left them on there for 4-5 minutes too long.
This weekend I'm on 4 batches so far. I've refined the cooking time and can produce golden goodness with little effort time and time again.
My only concern is that it's so easy that it can become dangerous.