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Low Carb Hot Chips

? Hot Chips. The Crunch. The steaming heat. The incredibly delicious salted snack that is far from traditionally far from low carb. That is until now. Now things have changed. Our new Low Carb Crumb brings back the enjoyment of the humble hot chip, without the carb coma.

4 Serves

1 large swede (500g) 20g Low Carb Crumb - Original Recipe 1 egg 1 tbsp water Oil for frying

Add the oil into a saucepan and place it on a medium heat. In a medium-size mixing bowl, whisk together the egg and water to make the coating mixture which will help the crumb stick to the chips. In another bowl, add the Low Carb Crumb. Chop the swede up into chips a bit less than 1cm thick, then coat it into the egg mixture. Shake off any excess liquid and then place them into the Low Carb Crumb. Toss the swede chips through the Low Carb Crumb making sure all sides are evenly covered. Test your oil is hot enough by adding in a tiny piece of swede. If it floats and bubbles appear it’s ready to go if it sinks and there are no bubbles, allow it to heat up more. Carefully place the swede chips into the pan, making sure to quickly cover all sides with oil. Cook them for about 2-3 minutes. This will vary depending on the temperature of your oil and the thickness of your chips, so just keep an eye on it. Once they’re golden brown, transfer to a plate lined with paper towel to drain any excess oil.

This is a Swede. It's sometimes called a rutabaga. You can find them in most major supermarkets and fruit and veg shops. You can also use Jicama which a turnip native to Mexico, although these are a little harder to find in Australia. Two Swedes on a Chopping Board Note: The thickness of your chips is really important to get the right level of cooked on both the inside and the outside. You want to get your chips around 5-10mm in thickness. Think of a slightly thicker french fry.