Fried chips

Ingredients 2
Servings 4


  • 800
    potatoes, peeled and cut into thick chips
  • oil for shallow or deep frying


Shallow fry thick, fat chips in hot oil until crisp. Drain on brown paper, sprinkle with sea salt and serve. A more traditional way to make chips is to deep fry them. Dry chips thoroughly and deep fry them in a frying basket, in 3 or 4 batches, in hot oil (145 ºC on a cooking thermometer or a bread cube takes 1 minute to brown) until cooked through, 4 to 5 minutes. Remove the basket and increase the temperature of the oil (190 ºC; a bread cube takes 30 seconds to brown). Deep fry chips for a further 2 to 3 minutes, or until crisp.

Read more on: deep-fry  |  starch  |  shallow-fry

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