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Traditional Chips Recipe

Traditional Chips Ingredients

  • Traditional Chips
    Traditional Chips

    Allow 200-250g of potatoes per person

  • Pre-heat dripping, lard or vegetable oil

How to make Traditional Chips

  • Peel your potatoes, then for thick-cut chips, cut into 1cm slices then slice these into 1cm-wide chips. For allumettes (thin shoestring like chips) follow the same procedure, but cut them ½cm thick.
  • Wash the chips in water then drain on kitchen paper.
  • Place the chips in a pan of cold water, bring to the boil and simmer for a couple minutes for allumettes and about 3-4 minutes for thick cut.
  • Drain in a colander and leave to cool.
  • Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain.
  • To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately.
  • Traditional Chips Recipe is ready to serve.

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