Mel and Mal's Chunky Chips

  • 1 kilo of Maris Piper potatoes peeled, and cut into ½
  • 1 bottle of Crisp n Dry oil

The perfect chip is possible - this is the recipe to do it!

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

Serves : 4        Prep/Cooking Time : 30 mins


Cook the Chips Part 1 (Blanching)

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

Cook the Chips Part 2

When you are ready, 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. There should be a crunching sound and the inside of the chip should be white and fluffy

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES