How to cook perfect chips - In Search of Perfection - BBC

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Cut the potatoes into fairly regular size chips, avoiding thick cuts to prevent sogginess.

Place cut chips in a bowl of water under the tap for about 5 minutes until the water becomes clear, washing out excess starch.

Place the washed chips in a pan of lightly salted water and simmer for 10 to 20 minutes until the outside is close to breaking up.

Drain the chips and place them on a cake rack set over a tray to remove moisture.

Put the chips in the fridge for about 30 minutes to dry out and recrystallize the starch.

Heat oil to 130°C (266°F) and fry the chips for about 5 minutes until the outside begins to color.

Remove the chips and place them back on the cake rack to dry out further.

Return the chips to the fridge to dry out before the final frying.

Cooking Techniques

Equipment Needed

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Dietary