How to make your kitchen into a ‘chippie’


It used to be, many years ago, that Friday was fish and chips night, so for all the home cooks, here is the perfect chip recipe. Chips are a European staple; however, there are many different styles of chip, ranging from the commercialized “French” fries to the British chunky chip. Adding to the mystique is the fact that the Belgians have laid claim to inventing the humble chip! And the history books show that the Belgians laid claim first!

Ingredients Serves one to an army

Potatoes (many types including Maine, King Edward, Maris Piper, Cara, Wilja, Saxon, Maris Peer, Desiree, Sante, Pentland Dell, Fianna, and Idaho, but most potatoes will do). 1 kg will feed 4 people.

Polyunsaturated cooking oil to half fill your deep-fryer.

Cooking Method

Cut the potatoes into chips (your selection of thin or hefty) and soak in cold water to remove excessive starch. Drain and pat completely dry with a clean tea towel – essential for a crisp finish.

Blanche the chips frying at 170 C for 4-6 minutes and lift out just as they start to color.

Raise the heat to 190C and then plunge the chips back into the oil for a further 2-3 minutes until golden brown.

Drain the chips on absorbent paper and season lightly with salt.