Chips - Chip Shop Style
Chip shop-style chips (or chippy chips) are a British classic. Very lightly golden thick chips with a slightly crispy exterior and a soft, fluffy interior.
Ingredients
- 1 kg floury potatoes this is the unpeeled weight
- 1 tsp vinegar cider white wine or malt vinegar
- Oil for deep frying
Instructions
- Peel the potatoes and slice them into thick (1.5cm) chips.
- Place in a colander and rinse, twice, in cold water.
- Place in a bowl and cover the potatoes in cold water (make sure they’re completely submerged). Add in the vinegar too.
- Soak for 30 minutes.
- Drain the potatoes and place in a large pan. Cover with water and bring to the boil, then simmer for 8-10 minutes, until tender.
- Drain in a colander and allow to steam dry for 5 minutes.
- Heat the oil in your deep fryer to 170℃/340℉.
- Add the potatoes to the fryer basket and slowly lower down into the oil, ensuring they’re not going to bubble over.
- Fry for 5-6 minutes, until lightly golden brown.
- Turn off the fryer, drain the chips and serve with plenty of salt and vinegar.
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