Chips Recipe

Time1h

Serves4

chunky chips

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Ingredients

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1
Prepare potatoes
Wash the russet potatoes thoroughly to remove dirt. You can peel them if you prefer, but leaving the skin on adds texture. Cut each potato into chunky chip shapes about 1–1.5 cm (3/8–1/2 inch) thick and roughly 6–8 cm long. Try to keep sizes even for uniform cooking.

2
Parboil
Place the cut potatoes in a large pot and cover with about 2 liters of cold water. Add 1 tablespoon of salt. Bring to a simmer over high heat, then reduce to medium and simmer gently for 6–8 minutes, until the exterior is just tender but the center is still firm. Do not fully cook.
3
Drain and rough up
Drain the potatoes in a colander and let sit for 1–2 minutes to steam off. Return them to the pot or a tray and gently shake or toss to roughen the exterior edges — this creates more surface texture for crisping.

4
Dry
Spread the potatoes out on a clean kitchen towel or paper towels and pat them thoroughly dry. Any surface moisture will spit when frying and reduce crispness.
5
Optional coating
If using, sprinkle 1 tablespoon cornstarch or plain flour over the dried chips and toss gently to coat evenly. This step helps create an extra-crispy crust.

6
Heat oil
Pour about 1 liter of vegetable or peanut oil into a heavy-bottomed deep pot or deep-fryer and heat to 140°C (285°F) for the first fry. If you don’t have a thermometer, heat until a small piece of potato sizzles gently but not violently.
7
First fry (blanch)
Working in batches so you don’t overcrowd the pot, fry the chips for 4–6 minutes until they are pale and cooked through but not browned. Use a slotted spoon to transfer them to a wire rack or tray lined with paper towels to drain. Let them rest for at least 10 minutes; you can refrigerate for 15–30 minutes for better results.
8
Heat for crisping
Increase the oil temperature to 180–190°C (355–375°F).
9
Second fry (crisp)
Fry the rested chips in batches for 2–4 minutes until golden brown and crisp all over. Remove with a slotted spoon and drain on a wire rack or paper towels.

10
Season
While still hot, sprinkle the chips evenly with 1 teaspoon sea salt and the ground black pepper to taste. Toss gently so seasoning adheres.
11
Serve
Serve immediately with malted vinegar or ketchup on the side and a sprinkle of chopped fresh parsley if using.