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Readers Respond: Do You Have the Best Recipe for Chips

Responses: 6

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From the article: The Best Chip Recipe Ever
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.

Debate rages on what makes a perfect chip. Is it the potato, the cooking fat or oil, the temperature or the number of times the chip is cooked; some swear triple cooking is the only way. Do you have a secret way to making the perfect chip?

Pick your Potatoes...

I prefer to use potatoes with high starch contents for frying -- what are called bakers by some -- and peel and slice by hand, which makes for nice irregularity. Wash, pat dry, salt, and then fry, either in olive oil or -- if I'm feeling decadent -- in lard, which adds a special something to the flavor. A little more salt when done, and I like them with mustard.
—Guest Kyle

Twice-fried

I almost always fry twice...the first to blanch a bit; the second to crisp and brown at serving time. Not only do the fries have better texture this way, but it makes cooking in batches for a large family much easier.
—Guest Christine

Home Fries in Olive Oil

We make fried potatoes several times a week. Like Stephanie, we like the potatoes dry, then salt them just before frying. Although frying in animal fat makes fries taste great, we enjoy frying them in virgin olive oil for rich-tasting potatoes.
—Lisa_and_Tony_Sierra

A nice soak and embrace the double fry!

I also "oil blanch" my potatoes (although I just call it double frying them, that is, frying them twice). Before I do that, though, I always soak them in cold water for a bit after cutting them, then dry them thoroughly before starting in on the double frying process - gets rid of some of the starch and helps them crisp up.
—Guest Molly

Dry potatoes and lard!

I think the driest potatoes work the best, so I wipe my potatoes with paper towels before frying. I'm also a big fan of frying with lard - pure lard from pigs raised on pasture. Not the hydrogenated fake lard sold in many supermarkets. It adds flavor and makes the fries (chips) wonderfully crisp.
—Guest Stephanie

Oil Blanching

When I was in culinary school, it was a revelation for me to learn that oil-blanched fries were the way to a perfect product. To this day, I oil blanch fries, cool them, refrigerate them, if necessary, and deep fry them at service time. The other thing I like to do is fry them in beef fat or duck fat. Not the healthiest thing to do, but yummy!
—Barb.Rolek

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