Perfect British Homemade Chips

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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!

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46 Discussions

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jasara

4 years ago

I just tried some with banana because i like banana a lot and this has turned out to be really good!

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eplinox

4 years ago on Introduction

I just tried making these and it was a disaster!!!! when I put the chips in, it overflowed and there was fire everywhere - _----

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gralan

4 years ago on Introduction

I have to admit I am totally delighted about your homefries. I grew up in the 70's eating Fish&Chips served in a wrap, great memories. I do also like a spot of malt vinegar splashed over the whole bunch of it too. haha Thank you, most surely.

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wilki242gralan

Reply 4 years ago on Introduction

HI there Gralan

I grew up in Gods own country (Yorkshire Uk) and remember all to well as a young man 8-9 in the 50s buying chips (4 old pennies aprox 3 np today these were on a piece of white paper in a nest of old newspaper (clean but used) and were doused with plenty of salt and vineger which was non brewed condiment and is still sold here as chip shop vineger it was actually a concentrate made of caramelised sugar and acetic acid sold in gallon jars and diluted at the chippy with water so varied from shop to shop (less water the better)

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wilki242

4 years ago on Step 4

Here in the uk we have many versions of the perfect chip. My own favorite is to place cut chips in water containing a teaspoon of sea salt and a teaspoon of garlic paste.and boil until they just start to fall apart . transfer to a colander to drain for 5 mins before giving a gentle shake just to ruff up the edges then transfer to hot vegetable oil proximately 180 degrees and cook until golden brown.

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sd

4 years ago on Step 3

Agree with the paper towel for draining the water.

Also agree with baking them twice. They should first boil on a low temperature (150-170 degrees celcius), until they start to sing (produce a squeaking noise).

Then they need to be taken out, and drain all oil from it by throwing them inside a basket or something else that lets poor out the oil (not on a towel, a towel lets more damp in, and makes them less crunchy). Let them jump high.

After draining the oil, they can cool down (which also means you can do the first bake a while before the party starts).

The Second bake is to make them crunchy. Turn up the temperature to 190 degrees celcius, put in the chips until they get a nice colour, and when taking them out, drain the oil again with the same method of throwing them up several times in a basket.

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KennethH

4 years ago on Introduction

Vegetable Oils are highly inflammatory (High in Omega-6s in which a western diet is already too high in), usually rancid by the time consumed and NOT actually something our body knows how to process. Use Lard or other fats. Animal fats do not make us fat.

2 replies

I've never heard of rancid cooking oils? There are other oils though - canola oil or olive oil - they have lower amounts of saturated fats, but still have the good lipids that bodies need and don't generally get from other sources... Using lard over vegetable oil is super unhealthy. As unhealthy as critiquing the poor guy for teaching us how to make french fries!

Actualy Canola (Rapeseed) oil is the worst offender, likely GMO, super high in Omega-6s and always rancid by the time you consume as it usually sat on the self for years before consumed. Olive oil or other good fat oils would be better. Actually Lard for a pastured animal is super healthy compared to vegetable oil. In fact using bacon grease, tallow, duck fat would all be better choices than vegetable oil. I'm not critiquing the poor guy for teaching, I'm suggesting he and all of us use something other than vegetable oil. I'm guessing your reading this while consuming something cooked in Rapeseed. Enjoy Rapeseed :)

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josbdjreefer1

Reply 4 years ago on Step 4

This removes starch from the cut spuds. I would suggest drying these with an old teetowel or kitchen paper before you chuck them in the oil....!

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surfershort

4 years ago on Introduction

Thanks for the comments and ideas....i didn't realise this would be quite so popular. In response to people saying do them this/do them that way. Yes there are all sorts of methods but i personally believe this to be one of the best and have been applauded on them many times which is why i wrote this instructable.

Putting them in water is essential to remove starch an overnight soak even better, what ever way you soak them throwing them in the oil will not overflow if the pan is less than 1/3 full. (Just keep a wet towel handy if your worried)

People moaning about them being unhealthy....really who cares not me. They havnt made me fat or unhealthy maybe im lucky but my mother once said to me an Italian quote

"Why live like an invalid and die healthy".

Happy chipping!

PS I am British and not a student

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dpye

4 years ago on Introduction

Your either not British or a student or both. You definitely don't do it like this...........

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jcavell

4 years ago

I'm ganna have to try these! Can I use Guinness for the beer?

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glakofahn

4 years ago on Introduction

Check out Heston Blumenthal's work on perfect chips—they are really the gold standard reference, though his recipe has been adapted variously. It's a triple-cooking technique in which the chips are first boiled until completely tender (20m or so), before being dried out and fried twice.

You won't get crispier chips without the boiling stage.

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selwood1

4 years ago on Introduction

Wet chips should NEVER be put in hot fat, they should be dried first. Otherwise the fat is likely to boil over. A better way is to cut into chips, par boil for 5 minutes. Drain and put on baking sheet. Spray with one cal and sprinkle with salt/pepper/chili flakes and put in oven at 200c for 15 to 20 minutes. No mess or smell but delicious crispy and tasty chips.

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Kitemanselwood1

Reply 4 years ago on Introduction

These are BRITISH chips. If they don't noticeably clog your arteries when you eat them, you didn't cook them properly.