Home Cooked Chips

Home Cooked Chips

These delicious homemade chips are an ideal accompaniment to many a meal and can be enjoyed in moderation. They can be cooked with the skins on (recommended) or off depending on your personal preference. Cook in a deep fat fryer using Sunflower or Vegetable oil.

  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m


  • Choose potatoes of a similar size, ideally about 3 inches, 75 mm or so in length
  • Remove any bruises or imperfections
  • Wash the potatoes under running cold water
  • Cut using a knife so that the resultant shape has a cross section of around 3/8-1/2 inch, (10-12mm), the length of the potato and uniform. Cut thinner if frying in a saucepan, frying pan etc.
  • Soak in a large bowl of cold water to remove the starch after cutting. Do this ideally for 1-2 hours, (if short on time wash and dry).
  • Change the water during half the period and rotate the chips to encourage the removal of the starch.
  • Prior to cooking drain ten minutes before, shake in a colander and then sit over the bowl to drain any liquid.
  • Finally use kitchen paper to remove any remaining moisture. Handle carefully.

Frying Your Chips

  • Cook at 190 degrees centigrade for approximately 8-10 minutes, (this depends on the appliance used, chip size etc, judgement must be used)
  • Into a cold deep fat fryer containing sunflower oil to the maximum safe level, slowly lower the chips into place
  • Turn the fryer to the recommended temperature for frying chips and cook until brown on the outside and cooked on the inside.The basket should be lightly shaken two or three times during cooking, (held slightly above the pan to catch any oil), to ensure an even heat distribution.
  • The chips should not exceed a safe level in the appliance and must allow oil to circulate around each one to cook thoroughly. They should be cooked in batches if larger quantities are required.
  • Serve with a twist of rock salt and malt vinegar

Top Tips

The difficulty with cooking chips is that the outer skin is often cooked whilst the inner part of the chip is not.Cook slowly initially to ensure that the centre is cooked through.

Place an ovenproof dish in the oven for serving to keep the chips warm after cooking. If larger quantities are being made place the batch in this dish whilst the next batch cooks. Remove excess oil with kitchen paper. Handle with care.

Starch affects the heating process-remove this by soaking prior to cooking.


Chip pan friers are one of the highest causes of house fires in Britain

Ensure that-

Oil is not too hot

The level of the oil in the pan and food quantity for that pan are correct.

Safety Recommendations-

Use deep fat frier’s as they are thermostatically controlled and are not used on a cooker. There is therefore no danger overspill onto another heated appliance. This will prevent spillage onto the cooker associated with chip pans because of overfilling or too larger food quantities

Do not leave unattended.


Use a good quality chipping potato such as Mars Piper, Melody or Desiree.