Curry Chips

• 875 g baking potatoes such as Russet
• 1/2 ActiFry spoon curry powder (mild, medium or hot)
• 2 ActiFry spoons vegetable oil, divided
• 1/2 tsp salt approx.)

Peel the potatoes and cut into chips of equal thickness, no more than 2/3 inch (13 mm) in square thickness recommended. Rinse thoroughly in water; drain well.

Use a clean tea towel to thoroughly dry the fries.

Place the chips in a bowl. Toss gently with curry powder and half of the oil to coat evenly. Transfer to the ActiFry pan; drizzle evenly with remaining oil.

Cook for 30 to 40 minutes or until the chips are crisp, golden and cooked through (the cooking time will vary depending on the thickness of the fries and the variety of potato used). Season with salt (adjust to taste).