Chip Shop Chips
A fool-proof guide to making traditional english chippy chips from the comfort of your own home.
Servings: 2 servings
Deep Fat Fryer
Potato Peeler (Optional)
- 500 gram Potatoes
- Oil of your preference
Preheat your deep fat fryer to around 150 celsius.
Wash and cut your potatoes into chip shapes. I like mine about 1.5cm thick but if you're into chunkier chips then you might want to try 2-3cm instead. It's entirely up to you if you want to peel your potatoes first. Most traditional chippies will peel them first, but personally I like skin-on (it's less fussy too).
Bundle up your chip-cut potatoes in a tea towel and try to remove as much excess moisture as you can from them.
Add the potatoes to the oil until they're softened all the way through.
Turn the deep fat fryer to the highest temperature setting possible and leave the chips in until they reach the optimal crunchiness.