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The Best Chip Recipe - How to Make Perfect Chips


A bowl of chips from a British fish and chip shop
J Shepherd/Photographer's Choice RF/Getty Images
Here I am talking about chips, as in deep-fried potato chips aka fries outside of the UK and Ireland. I am not talking about potato crisps again outside the UK known as potato chips. Confusing I know.

Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.

The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil, or if you prefer a traditional flavour then use dripping or lard.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes


  • 250g potatoes per person, peeled
  • 1 litre Vegetable oil, lard or dripping to cook


  • Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
  • Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain through a colander and dry with kitchen paper.
  • Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain.
  • Keep covered and at room temperature until needed. Reheat the fat to 200°C and cook the chips until golden and crisp about 5 - 8 minutes. Serve immediately.

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