Method

• When frying safety comes first! Never leave the fryer unattended and keep children away from the oil
• Wash the potatoes to remove some of the starch
• Drain well and pat dry
• It is so important that there is no water on the chips as it can be very dangerous when mixed with hot oil
• To cook chips so they are light and crispy you need to cook them twice! The first stage of cooking a great chip Put a deep large pot 2/3 full of vegetable oil on a medium heat (145 C) to check the oil, place one chip into the oil to test the temperatur
• It should bubble instantly and the chip should float
• Remember that this stage is about pre-cooking the potato until they are just cooked and pale in colour (3-6 minutes)
• Carefully remove the chips, drain well and place onto a tray layered with paper towels
• Continue until all the chips are cooked
• The final stage of cooking your chips Turn the heat up on your stove and wait until the oil heats to 180 C
• Once again to test the oil carefully put a chip in and if it fries and bubbles vigorously then it is ready to begin to fry off the chips
• Cook the chips in batches so the pot doesn’t get overcrowded and the oil doesn’t cool down too much
• Once the chips go golden and crisp, carefully remove from the oil
• Drain well, sprinkle with good quality sea salt flakes and a little cracked pepper if desired
• Toss to coat and serve immediately with your favourite dipping sauce