What to make with leftover chips
New research shows that Kiwi's eyes are bigger than their stomachs, and that they're over-ordering and wasting hot chips.
The National Food Waste Audit by the Love Food Hate Waste campaign revealed that uneaten chips make up nearly half of all takeaways thrown away by Kiwis.
It's commonly believed that chips can't be recycled as they don't reheat well or easily, or come in a convenient package for storing - but that's just not true.
New research shows Kiwi's are over-ordering and wasting hot chips. Here's how to give them a new lease on life.
We've rounded up the best ways to give the potato gems a new lease on life.
READ MORE:
* We want the biggest scoop of chips, then throw them away
* Just how big is a scoop of chips
* Review: Best Westie fish and chips
* Top 10: Fish and chip shops
Despite being a "non-expert" on old chip recipes (and baffled that anyone ever has leftover ones) food writer Lucy Corry says that there is a way to successfully reheat second-dayers.
We got a scoop from five fish 'n chip shops in Palmerston North and weighed them to find out what this means.
Crank the oven up to 200c, put the chips on a tray and reheat for 20-30 minutes, shaking the tray occasionally, until they are piping hot and (nearly) as delicious as they were the first time around.
While you wait for them to re-crisp, whip up her lemon and garlic sauce to go with them.
3 cloves garlic
3/4 teaspoon flaky sea salt
1/4 cup finely chopped fresh parsley
finely grated zest and juice of two lemons
1/2 cup sour cream ( Corry uses Zany Zeus – NOT low fat)
While the chips are cooking, crush the garlic to a smooth paste with the salt (use the flat edge of a heavy knife on a wooden chopping board or a mortar and pestle).
Scrape this paste into a small bowl, then stir in the parsley, the lemon zest and juice. Mix well, then add the sour cream and beat until smooth. Set aside until ready to use.
Kiwi chef Sam Mannering was absolutely shook that we hadn't thought of reusing chips sooner, and said it may be due to a "snobby" attitude towards the typically fast-food potato variety.
He says to use them as the hash base in corned beef hash, as a kumara subsitute in Kumara, red onion and coriander fritters or razzle dazzled with gravy as poutine.
- Stuff
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