how to make homemade chips

That was weird. Anyway, let's see

what's in the fridge. Wow, we've got lots

of food. Um,

what should I make? I think I'll

make some handmade chips

out of potatoes.

And we'll also have an onion and

some of these pork belly slices. We can

roast them all. Oh, look at my new water

keg. It's called the Gym Keg. It holds 2

liters of water, and I got this because I

don't think I'm drinking enough water. It

holds about 8 to 10 glasses. And I'm

trying to— who's beeping?

Yes, I'm trying to drink more water

because I don't think I'm drinking enough.

Usually I have a cup of coffee and then

maybe one glass of water, and then I'll

have another cup of coffee and maybe a cup

of tea. I don't really think that's enough

water, so I got that keg thing. It's

pretty nice, actually.

So this should help me anyway. I'm going

to make pork, potatoes,

and onions. Very simple meal. And I also

got this spray, oil spray, so I can spray

the chips and then put it into the halogen

oven. So to make chips,

we are going to cut this in half, and you

can leave the skin on. You don't have to

cut the skin off. Wow, it feels so

satisfying to cut these. Watch. Oh,

and then we just cut them roughly into

chip size like this.

Hopefully they'll go crispy. That's the

great thing about the halogen oven, um,

you can make food go crispy. The longer

you leave it in there. These don't have to

be thin chips. They can be kind of like

wedges, potato wedge, thick chips.

Oh, I already cut this in half,

didn't I? I'm also trying to stop

eating so much sugar. I think that's

making my skin look bad as well. So I'm

drinking. I'm going to try and drink one.

Of those kegs every day. It's 2 liters,

2 liters of water. And then I'm gonna try

and cut back on sugar, so I'm gonna stop

drinking coffee and I'll start drinking

tea instead, but with no sugar.

Or I could go back to drinking black

coffee. Some of you may not know this,

but maybe 4 years ago I used to only drink

black coffee. When did I stop drinking it?

I think I stopped drinking black coffee

when I started living with my ex-wife.

When I moved in with her, she started— she

started making me milk and sugary coffee,

and then I never went back to black coffee

again. So I might try going back to black

coffee, or I could just

stick with tea instead. Tea's better, I

think, because it has antioxidants. So I'm

gonna try my best to stop eating sugar. I

also had my Weetabix today without any

sugar, and it was fine. It was okay.

Sugar— cutting out sugar and then more

water. Let's see if that helps

my skin condition.

Cutting my onion. Who remembers when I

roasted that entire onion? That was pretty

funny. Maybe I'll roast more things.

Roasted. I was always intimidated by

roast— roast cooking because I never

knew how to use the oven. It always seemed

really complicated, but now I have my own

oven. I feel empowered.

Like I could cook anything. I could cook

you if I wanted to.

Hmm, how should I do this? I could just

dump everything in there. Do I really need

the metal tray? I think

maybe you do because then the hot air gets

underneath and could cook all around it.

Oh, I could finally use this metal mesh

net tray thing. Where's the other one? I

keep losing my trays. One annoying thing

is my mum keeps washing my oven after I

use it. She pours in water and soap and

soaks it. She loves soaking stuff.

Look, that's all her stuff. She doesn't

wash it, she just puts it in there and

leaves it to soak. Why not just wash it

straight away? I don't like

it when she keeps soaking my oven because

I don't really care. If it's dirty or not.

What's the point of washing it every time

when I'm just going to use it again? And

then I have to tip out the hot water and

the soapy water and then, um,

dry it so there's no more soap inside. It

just makes life harder. It's not really

necessary to keep washing it every single

time. Okay, so here is our vegetables.

We've got onions, And I think I'm gonna

spray on some of that oil so it goes

crispy. So here's the oil. It's quite

interesting. I didn't know you can get

spray oil. Original Fry Light

1 calorie spray. I think that's what cal

means. I'm not sure if it's calorie. Why

is it 1 calorie? Sunflower cooking oil.

So we're just gonna spray it all, see what

happens. Oh, I missed. I missed and

sprayed the side instead. Okay, take aim.

It looks like— looks like soap. Is this

actually oil? It's kind of white.

Well, I guess it is oil. I mean, what else

is it? It looks like it's cleaning spray.

So spray that in so it goes— hopefully it

goes crispy. Is that too much? I think I

think that's too much. That should be

enough. And then we get some salt for

seasoning. People keep complaining about

seasoning. Why don't you season it? I am

seasoning it, look.

Season it, but most of it's falling off.

I think that's enough. And then I want to

get my basil, but if I put

the basil in now, it might burn, so I

think we should put the basil in later.

Okay, now we need to get a second cooking

tray and we can put the pork onto

it. Look at this, I love this oven.

That's so cool, look, multiple levels.

How many pieces of pork do you want?

One. Oh, smelly.

Two. I could cook a third one, maybe.

Depends how hungry I am. And we're going

to make slices into it.

I don't know why, but it seems like a good

idea. Why not?

It's not hurting anyone. Put some slices

in your pork, do what you want,

and then we'll season that too.

Okay, that's enough. And then put that

gently, um,

put that gently into the oven.

Not sure if I should spray oil on this as

well. Should be fine.

Such a weird way of cooking, just putting

stuff into a big glass bowl. Yeah, I might

spray some oil on this as well. Why not?

Oh,

don't know why the oil is white. Can you

see it? It looks like foam.

Yeah. Next, we have to get the oven,

and then we will put a timer.

How long would this take? How about half

an hour at 250 degrees?

Wow, it's cooking!

And I'm hoping that the fat from the pork

will start dripping down onto the

vegetables, giving it an extra dimension

of flavor.

Hmm, okay, let's see what's going on in

here. I can start to smell food. Oops,

we've got some burning. Might have to

rescue the onions. I think the onions are

going to start cooking before the rest of

it does. The pork

is starting to go brownish. Looking good.

I think those onions might start burning

soon. So yeah, let's take the onions out.

Actually, I think the pork is done as

well. Maybe everything's done. I don't

know. Where are my tongs? Tongs are very

important. It looks juicy

and succulent, just like your mama.

One for you.

Whoa, one for me,

one for your mama.

Yeah, I think the chips are cooked as

well, so we can take everything out and it

should be fine. Well, the chips aren't

really crispy, they're just like potato

wedges. I'll take the onions out and then

we'll cook the chips for longer so they go

nice and crisp.

Maybe the oil is— oh, this is crispy.

Maybe the oil is preventing it from going

crispy.

Wow, the pork looks delicious. It's

basically a really thick, fat piece of

bacon, isn't it? If we put

it back into the oven, maybe we can get

the, the fat to go crispy.

Mmm, wow,

that's tasty. Okay, I put 2

of them back into the oven so it goes

crispier, and then this one we'll just

keep on the side, so hopefully

it goes crispy.

Hmm, all finished.

I sprinkled some basil onto the top and I

got some ketchup. And here is the

2 pieces of pork that I cooked for extra

so they look browner, and that's the, the

other one. And we have the chips and the

onions. Okay, let's see if this tastes

good. I'm very excited to try the pork.

Wow, it's beautiful.

I don't believe certain people of a

certain religion don't eat pork. Can you

imagine not being able to eat this? Look

at it, it's beautiful.

Oh wow,

that's the

best pork I ever had.

Oh,

it's juicy and

crispy.

Hmm,

the potato wedges didn't really go to

plan. I thought they would go crispy.

I guess they are a tiny bit crispy on the

Maybe they would have been crispier if I

didn't spray the oil onto it. Maybe the

oil prevents it from going crispy.

Hmm.

Oh, look at this bit. This is the best

bit, the end of it with the

fat. Oh,

it's crispy.

I think this is easily one of the best

meals I've ever cooked. In the halogen

oven. You know

what would be nice? Turnips and parsnips

and maybe some Brussels sprouts.

Wow,

very good lunch. I'm so happy with that

halogen oven.

Just makes everything so easy. You can

make all kinds of stuff with it.

Maybe I'll try something more advanced

like, um, fried stuff where

I use breadcrumbs.

Breadcrumb and egg flour mixture.

Yeah, very nice.

I think I'm gonna eat it off camera.

Yeah, I think I'm going to enjoy the rest

of it off camera, so goodbye.