Potato skins and large boat-shaped chips are tastier and far healthier than the usual shoe-string chip. Serve them with your favourite gacamole, a tomato dip or even this delicious peanut dip.

Ingredients

Chilli potato chips

• 1 kilogram large potatoes (for frying)
• 1 egg
• 2 tablespoons water
• 3 tablespoons flour
• 1 tablespoon red curry paste
• ½ teaspoon salt
• oil to shallow fry in

Sweet peanut dip

• 1 medium onion
• 3 cloves garlic
• 1cm piece fresh ginger
• 2 stalks lemon grass
• ½ teaspoon each ground cumin, chilli and curry powders
• 1 cup coconut milk
• ½ cup peanut butter

Method

Chilli potato chips

1. Halve the potatoes and cut each half into 6-8 wedges. Blanch in boiling salted water for 8-10 minutes until almost cooked. Drain on absorbent paper towels.
2. Blend together the egg, water, flour, curry paste and salt.
3. Heat the oil in a baking dish in an oven set to 220ºC.
4. Toss the potatoes in the flour and egg mixture, allowing any excess to fall off. Place into the hot oil and cook for about 10 minutes, turning to ensure they brown and crisp evenly. Drain on absorbent paper and serve immediately with peanut sauce or one of your favourite dips.

Sweet peanut dip

1. Peel and finely chop the onion and ginger. Peel the garlic and mash to a paste. Trim the lemon grass and chip the white part finely.
2. Heat the oil and pan-fry the vegetables and spices until they are fragrant. Do not allow them to catch or burn. Add the coconut milk and peanut butter and stir until just warmed. Do not boil.

Cooks Tips

- Left over coconut milk can be frozen for use later.