Beer Battered Chips Recipe

Ingredients for Beer Battered Chips

• 2 lbs russet potatoes
• Vegetable Oil
• Plain Flour
• Ale
• salt and pepper to taste

How to Make Beer Battered Chips

1. Preheat oven to 400°F (200°C).
2. Peel and cut 2 lbs russet potatoes into 1/2-inch thick wedges.
3. In a large bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Arrange potatoes in a single layer on a large baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until tender but not browned.
6. Remove potatoes from oven and let cool completely.
7. While potatoes cool, prepare the batter: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup beer (any kind will work!), 1/2 teaspoon baking powder, and a pinch of salt. Do not overmix.
8. In a separate shallow dish, place 1/2 cup all-purpose flour.
9. Once potatoes are cool, toss them in the 1/2 cup flour to coat lightly.
10. Dip each potato wedge into the beer batter, ensuring it's fully coated.
11. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat (approximately 350°F/175°C).
12. Fry the potato wedges in batches, ensuring not to overcrowd the pan, until golden brown and crispy (about 3-4 minutes per batch).
13. Remove from skillet and place on a wire rack to drain excess oil.
14. Season immediately with salt and your favorite spices (paprika, garlic powder, etc.).
15. Serve hot and enjoy!