Chip Shop-Style Chips (also known as British-style “chippy chips”) are thick-cut fries that are crispy on the outside and fluffy on the inside, just like you’d get from a traditional fish and chip shop. Here’s a simple recipe to make these delicious, crispy chips at home.
Ingredients:
- 4 large russet potatoes (or another starchy variety)
- Vegetable oil for frying (about 2-3 liters, or enough to submerge the chips)
- Salt, to taste
- Optional: vinegar, for serving
Instructions:
1. Peel and Cut the Potatoes:
- Peel the potatoes and cut them into thick strips, around 1/2 inch wide. The thickness is key to getting that proper chip shop-style texture.
- Place the cut potatoes into a bowl of cold water to remove excess starch and prevent them from browning.
2. Parboil the Potatoes:
- Fill a pot with water, add a pinch of salt, and bring to a boil.
- Add the potato strips to the pot and simmer for about 5-7 minutes. The potatoes should soften slightly but not fully cook.
- Drain the potatoes and let them sit in the colander for 5 minutes to dry out.
3. Heat the Oil:
- While the potatoes are drying, heat the vegetable oil in a large frying pan or deep fryer to around 350°F (175°C). You can test the temperature by dropping a small piece of potato in the oil—if it bubbles and rises to the surface quickly, it’s ready.
4. First Fry (Blanching):
- Once the oil is hot, carefully add the potatoes in small batches to avoid overcrowding.
- Fry the chips for about 3-4 minutes. They should not be golden yet; you’re just blanching them to cook them through without fully crisping.
- Remove the chips from the oil and place them on paper towels to drain.
5. Cool the Chips:
- Let the chips cool for about 10-15 minutes. This step is important to get them crispy in the next fry.
6. Second Fry (Crisping):
- After the chips have cooled, heat the oil to 375°F (190°C).
- Add the chips back into the oil in small batches and fry for an additional 3-5 minutes until they are golden brown and crispy.
- Remove the chips from the oil and place them on fresh paper towels to drain off any excess oil.
7. Season and Serve:
- Immediately sprinkle the hot chips with salt to taste.
- Optional: Serve with vinegar for that authentic “chippy” experience!
Tips:
- Double frying is what gives chip shop-style chips their signature crispiness, so be sure to follow both frying steps.
- If you don’t want to fry the chips in batches, you can use a deep fryer to fry the chips all at once.
- The oil should be hot enough so that the chips crisp up quickly; otherwise, they might absorb too much oil and become soggy.
- For extra flavor, you can experiment with other seasonings like garlic powder, paprika, or even malt vinegar.
Enjoy your homemade, chip shop-style chips! They’re perfect as a side dish or served with battered fish for a classic fish and chips meal.