Introduction: Perfect British Homemade Chips

About: Adventures in Creativity and Innovation, Design, Engineering, Making, Fixing, and Tinkering

These chips rock as a snack or side dish. Whilst its a very simple recipe Ive been refining this method for 20yrs and its suprising how many people dont know how to make them good, so after many compliments heres an instructable.

Step 1: Materials

There are many recipes for chips that claim a certain potato is the best, the method in how you make them is far more important i think.

So you'll need

Maris Piper/King Edward/Desiree will all produce a good chip.

About 200g of spuds per person should yield a good portion. Try and use good sized spuds 70x70mm + (adult size fist should give a single portion)

About 500ml (if cooking 1kg of spuds) of quality vegetable oil.

A sharp wide knife or peeler.

A good quality stainless steel saucepan that will be 1/3 full or less with 500ml of oil (this is a very important safety consideration due to the boiling oil)

A stainless steel colinder

Some sea salt

Step 2: Prepare the Spuds

Wash the mud from the spuds in cold water if needed.

Peel the spuds carefully with a wide knife or a peeler if you dont feel confident with the knife.

Cut the spud in half then slice a small section from the end of each half so you can place the half upright on the chopping board.

Proceed to slice the spud in equal sections then turn the spud on its other side then cut in half lengthways. The idea is to create equal volume chips that will cook consitentley.

Add the chips to cold water as you cut them.

Step 3: The Oil

Heat the oil in the pan (remember not to fill over 1/3) 500ml of oil on full heat should be ready in apprx 5-7 mins do not leave unnatended.

Take one of the chips from the cold water bowl and throw into the oil to check the heat. You want the single chip to bubble in the oil but not too violently if it does reduce the heat. If there is no bubble wait a few more minutes or you will have greasy chips.

Drain all the chips from the cold water and add all at once to the oil. If the oil overflows at this point you will need the ability to extinguish a fierce fire, either use a wet towel or phone the fire brigade.

Now the chips are bubbling away nicely reduce the heat by 1/4

Now wrap a wet paper towel around that warm beer you found chuck it in the freezer and wait for a few mins to have a rapidly cooled beer.

Step 4: Final Approach

Refrain from stirring the chips whilst cooking but keep a watchful eye whilst slurping that cold beer.

Once you start to see the chips browning whack up the heat to full power for a few mins until they look ready.

Take an empty saucepan and place the metal colindar on top of the pan. Remove the chip pan from the heat and carefully pour the oil into the empty pan. Leaving the cooked chips in the colindar.

If youve done this correct the chips should have slightly stuck together and be ungreasy they will break apart when you drop them into a bowl. If you need to remove more of the oil wrap them in kitchen towel and give them a good shake.

Sprinkle with sea salt and enjoy!