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Recipes > Light Meal & Snack Recipes > Best-ever chips

Best-ever chips

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  • potatoes (use low-moisture, high starch potatoes such as Red Pontiac or Sebago)
  • oil, for deep frying
  • salt

Peel and wash potatoes. Cut potatoes into lcm slices, then into strips 1cm wide. Roll chips in a clean tea towel to dry them well.


Shoestring potatoes make an attractive accompaniment to grills. Cut potatoes into slices, then into strips 5mm wide. For speed, several potato slices can be put on top of one another and cut together.


Heat oil in deep pan. Drop one chip into oil, when it rises to the surface surrounded by bubbles, oil is at correct temperature for cooking chips. A frying basket makes it easy to lower and raise a quantity of chips in the hot oil. If not using a frying basket, drop chips gradually into hot oil. Cook 6 minutes, remove, drain well. At this point, chips are only partly cooked, or blanched. They can now be set aside for several hours, ready for final cooking; they will not discolour. Or they can be frozen.


Before serving, reheat oil. As before, drop one chip into it to test that it is the right heat. Cook chips quickly for about 3 minutes until golden brown and crisp.


Drain well, sprinkle with salt.

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