There’s no need to visit the takeaway shop for your hot chip fix - this recipe proves you can create the perfect dish from your own kitchen.


  • 1kg King Edward potatoes, or other floury potatoes like Sebago

  • Sunflower or vegetable oil to deep fry


  • 1.

    Peel the potatoes then cut into 1 ½ cm thick slices.

  • 2.

    Lay the slices on a chopping board then use your fork to scrape lines into each of the slices then cut into 1 1/2cm thick chips.

  • 3.

    Bring a large saucepan of water to the boil over high heat.

  • 4.

    Add the chips and cook for 6-7 minutes until tender but not breaking apart.

  • 5.

    Drain and allow chips to cool on a wire rack then place in the fridge for at least 30 minutes to completely dry out.

  • 6.

    Half fill a saucepan with oil and place over medium heat. Heat to 170 degrees  then fry the chips in batches for 6 minutes or until golden and crisp.

  • 7.

    Drain on a wire rack set above a tray, not on paper towel as this will cause them to go soggy.

  • 8.

    Season with salt and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 524kj
  • Fat Total 37g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 43g
  • Sugar 2g
  • Sodium 15mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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