Chunky Chips

The perfect chip is possible - this is the recipe to do it!
ServesPrep / Cooking TimeDifficulty
4 30 minutes 1

The key is to blanch the chips, let them sit for a while and then cook again.
The result - perfectly crispy on the outside, soft and fluffy in the middle.



1 kilo of Maris Piper potatoes peeled, and cut into ½" slices
Crisp n Dry oil for frying


  • Set the deep fat fryer temperature to 145°C " if using a chip pan to check the temperature through in a piece of bread and if it browns in less than a minute the required temperature is reached
  • Cook the chips in batches depending on the size of your chip basket or pan and cook each batch for 5-6 minutes, making sure that you do not brown the chips
  • Drain each batch on kitchen paper and reserve for 10 minutes.
  • When you are ready to serve the chips, increase the temperature of the fryer or oil to 190°C or if using a chip pan, use the bread test again!
  • Deep fry the chips in batches for 3-4 minutes.
  • To check that they are cooked, lift a chip out of the oil and squeeze it. A perfectly cooked chip should be crispy on the outside and a fluffy texture inside.
  • Drain on kitchen paper and serve with mayo, salt and pepper and or malt vinegar
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