Chips
Serves 4
Ingredients
- enough oil to fill your deep fat fryer (this varies from fryer to fryer)
- 6 potatoes
- salt and pepper
Method
- Heat the oil in a deep fryer to about 180°C/350°F/Gas Mark 4. If you want buffalo chips, then keep the skins on the potatoes and just scrub them very well. Otherwise peel the potatoes.
- Cut the potatoes into skinny or fat chips – just remember they should be consistent in size. Make sure the raw chips are completely dry before they go into the deep fryer and don’t cook too many at a time.
- Drop them into the deep fryer and cook until they are just soft, then drain.
- When you’re ready to eat the chips, increase the heat to 190°C/375°F/Gas Mark 5. Put the chips back in and cook until golden and crisp. Sprinkle with salt and serve straight away.
- Cooking them twice, like I do here gives you a really good, crisp chip. If for any reason you do have to keep the chips warm in the oven for a few minutes, made sure that you don’t cover them, as they’ll go soggy if you do.