Traditional chunky chips
For these traditional style chips we recommend Maris Piper or King Edward. Our top tip – don’t fry too many chips at once. Depending on the size of your fryer, you may need to cook the chips in batches.
Serves 3-4
What you’ll need
- 3 large potatoes
- Sea salt, black pepper and vinegar to season
- Deep fryer with vegetable oil
What to do
- Heat deep fryer to 150ºc.
- Peel and slice the potatoes into large 2cm thick long chips, pat dry with kitchen paper to remove starch.
- Cook in the oil for 4-5 minutes to soften slightly but not colour, remove from fryer.
- Turn fryer up to 190ºc and cook chips for 5-6 minutes or until golden and cooked fully.
- Drain on kitchen paper, season to taste and serve.
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