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

  1. Heat deep fryer to 150ºc.
  2. Peel and slice the potatoes into large 2cm thick long chips, pat dry with kitchen paper to remove starch.
  3. Cook in the oil for 4-5 minutes to soften slightly but not colour, remove from fryer.
  4. Turn fryer up to 190ºc and cook chips for 5-6 minutes or until golden and cooked fully.
  5. Drain on kitchen paper, season to taste and serve.
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