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Good Everyday Chips

There are three simple secrets in the making chips, withou hassle - see below

For special dinner-party chips (with a little hassle), see 'Triple Cooked Chips'.

If you enjoy cooking take a minute to look at - top-class dishes from beginners upwards

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


- The type of potatoes used: use Desiree, Maris Pipers or King Edwards. These varieties will give you a floury interior & crisp exterir.

- Fish and chip shops often use Majestic's, for the simple reason that they absorb very little oil and keep the outlets costs down. However hot your oil, you will never make crisp chips with these potatoes.

- Blanching correctly.

- Use newish oil.

Equipment needed: A deep-fryer with a thermostat or a similar deep pan and a sugar thermometer


1. Peel and cut the potatoes to the size you prefer, then leave them to soak for an hour in cold water – this will remove excess starch.
2. Drain and dry them carefully with kitchen paper towels.
3. Heat the oil to 180ºC/350ºF and fry the chips until they form a visible skin – about 3 minutes.

• They can be prepared ahead up to this point and when cool, can be kept in a fridge overnight, if necessary.

4. When ready to finish, heat the oil to 200ºC/400ºF and fry the chips until golden and crisp.
5. Drain well and serve sprinkled with a little salt.

When the oil is cool, put it through a fine sieve or coffee filter paper and bottle it for use on another occasion.

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