Hot chips

I followed David Herbert's recipe to the letter. I even got a digital thermometer to get the oil temperature spot-on. The basket did a great job, too.

Here are my hot chips, after the first fry.

Here's the basket, working hard.

And here's the finished product. I still say they are too dark. Maybe I should ask David about that: must try again and get it right.

I served the chips with a vinaigrette salad, homemade aioli and some snapper that I skinned, crumbed and baked in the oven. Good.