Welcome to HØJ Munchies

In this series you will be able to not only learn how to make quick semi-healthy snacks for your munchie hunger using your HØJ products but also discover new recipes and modern twists on old classics.

This week we are presenting to you our Hemp Fried Potato Chips!

Munchies:
Crisps (or potato chips) account for forty percent of the world’s snack market, so are worth knowing how to make. Commonly crop potatoes ‘crisped’ in vegetable oil, making at home allows for experimenting with both. A dry potato is best, but most will do. Hemp oil creates a much richer crisp, but the oil is expensive, so worth saving (500ml can fry up to 25kg of crisps). Flavorings are endless (cheese dust, celery salt, onion powder, truffle)

Time: 40 minutes

Equipment: Bowl, frying pan, kitchen paper, slotted spoon, sharp knife or mandolin.

KLIP: For flavouring: Rosemary salt and pepper // Cinnamon sugar.

Ingredients: 500ml Hemp oil, 2 x large potatoes, iced water, salt, pepper, rosemary, cinnamon, and brown sugar.

Method: Hard wash your tubars. Either with a very sharp knife or a mandolin, slice the potatoes into large 2mm slices and place in a bowl of iced, salted water for 30 minutes. Put hemp oil in a high-sided pan and heat. Drain and dry potatoes. Fry potatoes in batches, and keep them moving until golden brown (about 3 minutes). Remove with a slotted spoon and drain on kitchen paper. Season straight away.

Twist:
Don’t want to fry? Potato slices can be lightly oiled and baked on low heat in a fan oven.

The kind of snack: That should be served in a bag.

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