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GARLIC PARMESAN HAND-CUT CHIPSWHITE BREAD
PREP: 15 MINUTES | SOAK: 30 MINUTES | COOK TIME: 24–26 MINUTES | MAKES: 2 SERVINGSPREP: 15 MINUTES | PROVE: 1 HOUR | COOK TIME: 30 MINUTES | MAKES: 4-6 SERVINGS
DIRECTIONS
1 Soak raw chips in cold water for 30 minutes to
remove excess starch. After 30 minutes, strain
chips and pat completely dry. The drier the chips
are, they better they will crisp.
2 Place chips and 1 tablespoon rapeseed oil in a
large mixing bowl; toss to combine.
3 Place Cook & Crisp™ Plate in pot. Close crisping
lid. Preheat unit by selecting AIR CRISP, setting
the temperature to 180°C, and setting the time to
5 minutes. Select START/STOP to begin.
4 After 5 minutes, open lid and add chips onto
crisp plate. Select AIR CRISP, set temperature
to 180°C, and set time to 26 minutes. Select
START/STOP to begin.
5 After 12 minutes, open lid and toss with silicone-
tipped tongs. Close lid to resume cooking.
6 While chips are cooking, in a mixing bowl,
combine, garlic powder, salt, parsley and
Parmesan.
7 Check chips after 24 minutes. For crispier chips,
continue cooking up to an additional 2 minutes.
8 When cooking is complete, toss cooked chips
in bowl with garlic-Parmesan mix and serve
immediately.
DIRECTIONS
1 Put flour, salt and yeast into a mixing bowl and
stir through. Add the olive oil and gradually add
water until the flour has all been picked up from
the sides of the bowl. Use the dough to wipe
clean the sides of the bowl.
2 Turn out onto a floured surface and knead by
stretching the dough for about 10 minutes until
the dough starts to feel smooth. Form dough into
a neat cob shape by drawing the outside edges
into the centre. Cut a piece of baking parchment
larger than the base of pot, (if it’s bigger it will
aid the insertion and removing of bread). Place
dough on paper, smooth side up. Cover with
a clean tea towel and leave until dough has
doubled in size, this may take 1 hour or longer.
3 To preheat unit, Select BAKE/ROAST, set
temperature to 200°C and set time to 5 minutes.
Select START/STOP to begin.
4 Using a sharp knife make a cross slash on top of
dough and carefully place into hot pot. Select
BAKE/ROAST, set temperature to 200°C and
set time to 30 minutes. Select START/STOP
to begin.
5 Check bread is cooked by tapping base, it
should sound hollow. Cool on a wire rack.
INGREDIENTS
350g Maris Piper, King Edward or russet potatoes,
peeled and cut in 1cm thick lengths
1 tablespoon rapeseed oil
1 teaspoon garlic powder
1 teaspoon sea salt
1 tablespoon fresh parsley, chopped
15g grated Parmesan cheese
INGREDIENTS
500g strong white flour
2 teaspoons salt
7g sachet of easy blend yeast
2 tablespoons olive oil
300ml tepid water
SNACKS & SIDES
SNACKS & SIDES
24 Snacks & Sides
25
Questions? ninjakitchen.co.uk
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