ChipsIf using large potatoes, wash well, then poke several times with a fork. Place on a baking sheet and bake for 30-45 minutes, or until fork-tender. In the alternative, microwave the potatoes for 7-10 minutes, checking periodically and removing when fork-tender. Set aside and allow to cool.

When cool enough to handle, slice into ¼- ½ inch rounds (skin on) or cut on an angle into steak-fry-size wedges.

If using small white or red potatoes, slice with mandolin or slice thinly with a knife.

To Bake:

Increase oven temperature to medium-broil. Cover a jelly roll pan or baking sheet with low sides with aluminum foil. Lightly cover with olive oil. Rub both sides of the fries in the oil, then spread out on the sheet so they are not touching one another. Broil for 5 minutes on highest baking rack. Flip each slice over and broil an additional 2 minutes, or until lightly browned. They burn easily at this point, so watch them closely!

To Air Fry:

Spray or brush with oil, sprinkle with salt, then place in air fryer basket. Set to "fries" setting on your air fryer, or fry at 350°F for approximately 15 minutes, depending on thickness of chips. Stir periodically if the basket is full.

Fill bottom of large skillet with high heat cooking oil and add chips when oil is hot. Stir frequently to toss and remove when desired crispness is reached.

Remove and serve warm with vinegar or ketchup.

FishIn a flat-bottomed bowl or pan, whisk together dry ingredients. Form a well in the center and gradually pour in gluten-free beer, whisking it in until a thin batter is formed. Add beer slowly, so that you add only enough to make this thin batter. The batter should be pancake batter consistency. If it's too thick, it will be hard to cook through; too thin and it will slide off the fish.

In another flat bowl or pan, spread the additional cup gfJules All-Purpose Gluten-Free Flour for dredging.

Wash and cut the fillets on an angle if they are large, so that each piece is roughly 4 ounces in size. Dredge each fillet through the flour, then into the batter bowl, covering each side well.

Pour at least enough high heat oil into a large skillet or wok to cover the bottom of the skillet (if using a wok, fill bottom of bowl of wok about 1 inch). Heat to medium-high (if you have a thermometer, oil should be 350°F). For deep frying, fill pan with at least 2 inches of oil.

Lay each battered fillet in the hot oil (be careful of oil splatters!) and fry for 5-8 minutes, flipping half-way through, until crispy and lightly browned; time will depend on thickness of fish. Peak inside the middle of the first piece before removing from heat to be sure it's fully cooked and add time if necessary. Fish should be 145°F when done.

To Air Fry:

Oil the basket of your air fryer and set aside. Flash fry each battered fillet in hot oil for 1 minute per side, then transfer to air fryer basket.

Air fry at 350°F for approximately 10 minutes, flipping in the middle. Test to be sure the batter and fish are cooked through and temperature of the fish should be 145°F when done. Add time if necessary. If batter is particularly pale, spray with cooking oil and return to the air fryer for color.

Serve warm with gluten free tartar sauce, ketchup or plain. My family likes mixing ketchup with vegan mayo to make an easy dipping sauce.