Beef Dripping Chips Recipe

Peel and cut

Peel the potatoes and cut into chips about 1–1.5 cm (3/8–1/2 inch) thick. Aim for even sizes for uniform cooking. Place cut chips in a large bowl of cold water to remove excess starch.

Rinse and soak

Rinse the potatoes under cold running water until the water runs clearer, then leave them to soak in fresh cold water for 20–30 minutes (or up to 2 hours) in the refrigerator to further remove starch. This helps achieve crispier chips.

Bring to a simmer

Place the drained potatoes in a large pot and cover with about 1 liter of cold water. Add 1 tsp sea salt. Bring to a gentle simmer over medium-high heat. Do not boil vigorously; you want a gentle simmer so the edges cook without falling apart.

Parboil until just tender

Cook for 6–8 minutes until the exterior is just tender and the center still slightly firm when pierced with a skewer. Total time depends on chip thickness. Do not overcook.

Drain and steam-dry

Drain the potatoes in a colander and return the colander to the warm pot for 1–2 minutes to let excess steam evaporate. Shake the colander gently to roughen the surface of the chips (this creates a starchy, slightly rough exterior that crisps well).

Coat lightly

Toss the parboiled chips in 2 tablespoons of flour or semolina and 1 tsp salt to lightly coat and encourage crisping. Shake off any excess.

Heat the fat

In a deep heavy-bottomed pan or deep-fat fryer, add the beef dripping and optional 2 tbs neutral oil (to raise smoke point slightly). Heat to 140°C (285°F). If you don't have a thermometer, the fat should be hot but not smoking; a small piece of potato should bubble gently when added.

Blanch the chips

Working in batches to avoid overcrowding, fry the chips for 4–6 minutes at this lower temperature until they are cooked through but pale and soft on the outside. They should not brown. Remove with a slotted spoon and drain on a wire rack or paper towels. Let them rest for 10–15 minutes; you can refrigerate briefly to firm up the exterior for crisper finish.

Raise the temperature

Increase the heat and bring the beef dripping to 190–195°C (375–385°F). Again, a small test piece should sizzle vigorously and brown within a minute.

Crisp the chips

Return the blanched chips to the hot fat in batches, frying for 2–4 minutes until golden brown and crisp. Stir gently to ensure even coloring. Remove with a slotted spoon and drain on paper towels or a wire rack.

Season

Immediately toss the hot chips with flaky sea salt and freshly ground black pepper. If using, add chopped parsley and toss briefly to distribute.

Serve the beef dripping chips hot alongside your preferred mains or with condiments such as malt vinegar, ketchup, or homemade mayonnaise.

Leftover dripping: allow the beef dripping to cool slightly, strain through a fine sieve or cheesecloth into a clean container, and store in the fridge. It will solidify and keep for several weeks.