- April 2018
- Serves 4
- Hands-on time 40 min
delicious. art editor Martine Tinney’s favourite food memory is her nan’s homemade chips. Best doused in plenty of salt and vinegar, you won’t go far wrong with this crispy treat.
- Dairy-free recipes
- Vegan recipes
- 11.2g (1.4g saturated)
- 37.3g (1.7g sugars)
- 800g floury potatoes (we used maris piper)
- 2 litres sunflower oil
- Malt vinegar and sea salt flakes to serve
You’ll also need…
- Digital probe thermometer or a deep-fat fryer
- Peel the potatoes and chop into finger-size chips (any length will do).
- Fill a large deep-sided saucepan 8-10cm deep (no more than halfway) with the sunflower oil and heat until the oil reaches 140°C on a digital probe thermometer (a raw chip will sizzle and float to the top – or use a deep-fat fryer). Once the oil is up to temperature, use a large slotted spoon (or frying basket) to add half the chips to the pan, then fry for 7-8 minutes until tender but not coloured. Remove with a slotted spoon to a baking tray and repeat with the remaining chips. Leave to cool completely.
- Increase the oil temperature to 180°C (or when a piece of bread browns in about 30 seconds). Add half the chips to the pan/fryer and cook for 3-4 minutes until golden and crisp. Remove to a bowl lined with kitchen paper to drain, then repeat with the remaining chips. Drizzle with plenty of vinegar and toss with sea salt to serve.
Use fresh oil as research shows it’s best not to reuse oil that’s been used for frying at high temperatures.
Once the chips have been fried once (step 2), they can be kept on the baking tray, covered, in the fridge for up to 24 hours. Complete the recipe, frying at the higher temperature, to serve.
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