How do i make the best chips?!

Best Answer - Chosen by Voters

treble cook them....par boil,then bake and then fry....trust me...delicious n crispy!!

500g Maris Piper or Arran Victory potatoes (approximately two large or six small) will make sufficient chips for 2-3 people. It is best to fry in small batches.

1) Peel and chip 400-500g potatoes, then wash thoroughly.

2) Boil large pan of salted water. Add chips and return to boil, then reduce to gentle simmer (no bubbles) for 10 minutes.

3) Remove chips from water and leave to cool on a cake rack. When cool, chill in fridge.

4) In a heavy-bottomed saucepan, heat 1.5 litres of groundnut oil to 130C. Using mesh basket, fry chips for nine minutes.

5) Remove basket and shake to remove oil. Cool chips on cake rack, then chill in fridge.

6) Just before you are ready to eat, heat oil to 190C. Use mesh basket to fry chips for 2-3 minutes until golden. Cooking times can vary with different hob sizes and potato varieties so keep a close eye on colour of chips. Drain chips, then spread on double layer of kitchen paper. Serve immediately.

My cousin, god rest her soul, made the best chips on earth and here is what she used to do.

Buy the best chipping potatoes, I think she always used Maris Piper or Whites.

Cut your chips thick about as thick as your finger. Soak them in ice cold water for about 30mins and then drain and dry thoroughly.

Use a good quality vegetable oil (she always used Mazola but sometimes went the whole hog and used proper beef dripping) heat it so that it will make a chip dropped in sizzle but not spit (so not too hot) make sure your chips are really, really dry. Add about a handful of chips to the oil and cook fairly gently until they start to soften but not brown. Take them out of the oil, cook the next batch to the same stage. Let the chips rest for 10 to 15 mins. Now heat the oil really hot and add the chips again a handful at at time and fry until golden and crispy on the outside and soft and fluffy on the inside.

Serve with plenty of salt and good vinegar

I am drooling as I type this - enjoy!!!

I am a maitre a restaurant in Venice on my chef taught me a trick to do
the potatoes and are very good and crunchy and soft inside
then cut your potatoes as you want then fine, prepares a pot with water and let it boil
then throws the potatoes for 2 minutes then immediately throw it under cold water
dry them well and put in freezer for 4 to 5 hours
prepared a nice pot with olive oil and bring to frying temperature brings out your potatoes from the freezer and throw it until they just got the golden color
place on a paper towel with salt to your taste
eat and tell me if you like
CIAO come and see me

http://mariathos2001.altervista.org

my chef

Cut the potatoes into chips

Soak in water overnight

Fry in peanut oil to cook

Drain

Fry in peanut oil again to turn golden brown and crispy

Season liberally with extra fine salt

By chips, do you mean the English fried potatoes, or the american potato chips, which the english call crisps?

Cut them thick dry well put into hot oil and cook for 5 minutes, remove from oil for 2 minutes then back in the hot oil till cooked.

BEST ONES EVER! PERFECT EVERY TIME! NEVER GOES WRONG!

Crinkle cut them and make sure they are dry then fry in deep fat until golden and crispy!

par boil in salt water for 6 mins drain cool then into the chip pan cook in lard or dripping mmmmmmmmmmmmm

make sure the chips are cut thick

Hsquared has it spot on.This is how I always do my chips,plus use a good potato like Roosters or Maris Piper.

Join Twitter there is people on there that can help u foodpickle add them thanks Ian