SERVES: 4 AS A SNACK

METHOD

1. For the chicken salt, combine all ingredients together in a blender and pulse until well ground. Place in a tightly lidded jar and use as a seasoning.

2. Slice potatoes lengthways into 1cm thick slices and then each slice into 1cm thick chips.

3. Place chips in a large bowl of cold water and rinse until water runs clear.

4. Place chips in a saucepan covered with cold water over a medium heat. Bring to the boil and cook for 4 minutes or until tender. Drain and pat dry between kitchen paper to remove all water.

5. Preheat air fryer to 200ºC for 10 minutes.

6. Divide chips into three equal batches and drizzle with olive oil, tossing until evenly coated. Cook each batch in preheated air fryer for 20 minutes, tossing occasionally to cook evenly. Place chips in a warm oven to keep hot. Repeat process with remaining chips.

7. Serve hot chips with extra chicken salt.

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