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Secrets behind the Best Hot Chips

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To produce quality hot chips requires the best potatoes, which is where you the growers come in. By using top quality fresh New Zealand potatoes and following these Chip Group training tips, operators can be produce healthier chips for us all to enjoy.

How operators ‘Shake, Bang and Hang’ their way to more $$$ (and healthier chips!)

The big secret to cooking the best chips lies in three very simple words… “Shake, Bang & Hang”.

As operators complete our FREE online Chip Group training, they learn that by following a few simple steps they can literally Shake, Bang & Hang their way to lower fat, better tasting chips all while significantly increasing profit.

But why is this so important to the chip operator and to their customers?

·       Over time they can save serious money

·       They can reduce the total fat content by up to 20% in their chips

·       They can help improve the health of their customers by providing lower fat healthier chips

·       They save oil – by obtaining more oil in the fryer, they have less walking out the door on your chips and in turn can save a significant amount of money.

How does it work?

1.     The first step is to ‘Shake’ the basket vigorously. That means removing most of the excess oil that the chips have soaked up during cooking. Every drop of oil that drips back into the fryer is more money saved, and delays purchasing new oil.

2.     Next is all about the ‘Bang’. Banging the chip basket twice on the metal sides of the fryer will see even more oil flying off the chips and back into the fryer. It needs to be a decent bang, but not so hard that it makes a dent in the metal. Any oil going back into the fryer, means lower fat chips for your customers and less money walking out the door.

3.     The final step is to ‘Hang’ the basket, for at least 20 seconds. The longer you leave the basket hanging, the more fat can be removed. The Chip Group recommends hanging the basket for a minimum of 20 seconds, and longer if possible. This helps those final bits of oil drip back into the fryer, while allowing the chips to crisp up instead of becoming soggy.

When it’s a busy Friday night or during a hectic lunch hour, it’s often tempting for operators to take the chips straight from the oil to the wrapper. But waiting an extra 20-30 seconds can mean the difference between a healthier, crispy and delicious chip or a soggy, greasy, oily and horrible one.

So the secret’s out for all to know – the BEST chips are simply a shake, bang and hang away! Next time your getting your Fish and Chip fix from your local chippy, have a look into the kitchen and see if they are following the ‘Shake, Bang and Hang’ method, and while your at it – encourage them to enter this years’ 2017 Best Chip Shop Competition.