Homemade chips

Homemade chips
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
274kcals
Fat
11.2g (1.4g saturated)
Protein
3.9g
Carbohydrates
37.3g (1.7g sugars)
Fibre
4g
Salt
trace
Calories
274kcals
Fat
11.2g (1.4g saturated)
Protein
3.9g
Carbohydrates
37.3g (1.7g sugars)
Fibre
4g
Salt
trace

Ingredients

  • 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

Method

  1. Peel the potatoes and chop into finger-size chips (any length will do).
  2. 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.
  3. 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.

delicious. tips

  1. Use fresh oil as research shows it’s best not to reuse oil that’s been used for frying at high temperatures.

  2. 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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