Instructions
Step 1: Peel the potatoes and cut them into thick strips about 1/2 inch wide to create traditional British-style chips./n
Step 2: Rinse the cut potatoes under cold water to remove excess starch, then soak them in cold water with vinegar for at least 30 minutes./n
Step 3: Drain the potatoes and pat them completely dry with a clean kitchen towel to prevent oil splatter./n
Step 4: Heat the oil in a deep fryer or heavy-bottomed pot to 325°F (165°C)./n
Step 5: Fry the potatoes in batches for 4–5 minutes until softened but not browned, then remove and drain on paper towels./n
Step 6: Increase the oil temperature to 375°F (190°C)./n
Step 7: Return the chips to the hot oil and fry for another 2–3 minutes until golden brown and crispy./n
Step 8: Remove the chips from the oil, drain on paper towels, and immediately season with salt and pepper to taste./n
Step 9: Serve hot with malt vinegar or your favorite dipping sauce.
Storage and Reheating Tips
Store leftover chips in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking tray and warm in a preheated oven at 400°F (200°C) for 8–10 minutes until crisp. Avoid microwaving, as it can make the chips soggy. For best results, enjoy freshly made.
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