Chips with tradition – Makikihi Fries Hayley Crothers
A chip is a chip is a chip. No, think again. Not all chips are fried the same way.
“We are the only fries on the market that are par-fried in beef tallow,” says sales manager of Makikihi Fries Hayley Crothers.
“We believe it brings out the rich flavour of the top quality Agria potatoes we use. It is an old school way of cooking that has never changed and never needs to because it makes the chips taste rich and savoury, with a golden crunch on the outside and a fluffy interior,” Hayley says. “We have a devoted following because of the beef tallow that sets us as aside from others.”
While many manufacturers use seed oils to par-fry their fries, Makikihi Fries are committed to honouring their roots and have not wavered from their original recipe using beef tallow developed in 1983 by the company’s founder Jac Bleeker. These days Jac’s grandson Simon carries on the traditional recipe.
That great taste is 100% gluten free and can be experienced across the full range of cuts – straight cut, steak cut, crinkle cut or jacket cut – something different for everyone’s taste. Get yours at supermarkets or from the factory shop at 76 McAlpine Street, Wigram. Find out more at makikihifries.co.nz.
