Chips (UK) Recipe
British · Side dish · 45 min total
Classic British-style thick-cut chips, double-fried for a fluffy interior and crispy golden exterior. Perfect with fish or as a snack.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 4 large Maris Piper or King Edward potatoes (about 1 kg), peeled
- 1 liter vegetable oil, for deep frying
- Salt, to taste
Instructions
- Cut the potatoes into 1 cm thick slices, then into 1 cm thick chips. Rinse in cold water to remove excess starch, then drain and pat dry thoroughly.
- Fill a large pot or deep fryer with oil and heat to 130°C (265°F). Carefully add the chips in batches and blanch for 4-5 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels. Let cool completely.
- Just before serving, reheat the oil to 180°C (350°F). Fry the chips in batches for 3-4 minutes until golden and crispy. Drain on paper towels and season immediately with salt.
- Serve hot.
Tips
- Use a thermometer to ensure accurate oil temperatures.
- For extra crispiness, after blanching, place chips in the freezer for 15 minutes before final frying.
- Store leftover chips in the fridge and reheat in a hot oven or air fryer.
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