Restaurants›Cappadocia Restaurant Bristol›Chips Recipe

Chips Recipe

Inspired by Cappadocia Restaurant Bristol

Time1h 15m

Serves4

Make Chips Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Potatoes

2.2 lb (1 kg) russet potatoes2 tsp coarse salt

Soak & rinse

6 1/3 cup (1.5 L) cold water (for soaking)1/2 cups ice (optional, to keep water cold)

Frying

4 1/4 cup (1 L) neutral oil (vegetable, canola, or peanut)

Finishing

1 tsp fine salt or sea salt1/2 tsp freshly ground black pepper0.42 cup (100 ml) optional: malt vinegar or ketchup (for serving)

Method

Potatoes

Wash and prep

Scrub the russet potatoes under cold running water to remove dirt. Do not peel unless you prefer peeled chips — the skin adds texture and flavor. Trim any bad spots.

Cut into chips

Using a sharp chef's knife or a mandoline set to a 1/2 inch (about 12 mm) setting, cut the potatoes into evenly sized sticks (chips). Aim for uniform thickness so they cook evenly. Rinse cut pieces briefly under cold water to remove surface starch.

Soak & rinse

Soak to remove starch

Place the cut potato sticks in a large bowl and cover with the cold water and ice (if using). Stir in 1 tsp of the coarse salt. Let soak for at least 30 minutes and up to 2 hours; this removes excess starch and prevents chips from sticking and helps them crisp.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until the water runs clear. Spread the potatoes out on clean kitchen towels or paper towels and pat thoroughly dry. For best results, let them air dry on a wire rack for 15–20 minutes to remove remaining surface moisture.

Frying

Heat oil

Pour the neutral oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 4–5 cm (1.5–2 inches) and heat to 160°C (320°F). Use a thermometer to monitor temperature. Work in batches — do not overcrowd the pot.

Blanch (first fry)

Fry the potatoes in small batches for 4–5 minutes at 160°C (320°F) until they are softened and pale (not browned). Remove with a slotted spoon or spider and drain on paper towels. Allow blanched chips to rest for 5–10 minutes; you can cool completely and refrigerate if preparing ahead.

Crisp (second fry)

Increase the oil temperature to 190°C (375°F). Fry the blanched chips again in batches for 2–3 minutes until golden brown and crisp. Remove and drain on fresh paper towels or a wire rack.

Finishing

Season

While still hot, sprinkle the chips evenly with the remaining coarse salt (or fine salt/sea salt to taste) and the freshly ground black pepper. Toss gently to distribute seasoning.

Serve

Serve chips immediately for best texture with optional malt vinegar or ketchup on the side. If holding briefly, keep in a single layer on a warm oven tray at 120°C (250°F) to preserve crispness for up to 20–30 minutes.