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Homemade chunky chips

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Serves: 2

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Ingredients

U.S. U.K. Conversion chart
  • 2 liter Vegetable oil
  • 12 large Potato

Method

  1. Heat the oil in a large saucepan on a high flame for a few minutes. Meanwhile cut the potatoes lengthwise into chunky chips about half a centimetre thick and as long as the potatoes themselves.
  2. Throw in one chip. If the oil bubbles around the chip, add the rest a handful at a time. If it doesn't, wait until it does sizzle around a chip and then add the rest of the chips a handful at a time - watching the heat of the oil very carefully as you go. You want to get all the chips in the pan, heat them on high for about five minutes and then turn the heat right down to the lowest simmer possible. If at any point the oil is bubbling too ferociously, turn it right down or even off until it has cooled sufficiently before continuing.
  3. Keep the chips on the simmer for about 15-20 minutes until the chips are soft and cooked through then whack the heat up high to crisp them up. Continue to cook, keeping a check on the oil so that it doesn't catch, until your chips are golden and crisp on the outside - this usually takes about five minutes. Remove with a slotted spoon and place in a bowl with kitchen towel to soak up excess oil. Serve.
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