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Chip Shop Chips

Chip Shop-Style Chips

Chip shop-style chips (or chippy chips) are a British classic. Very lightly golden thick chips with a slightly crispy exterior and a soft, fluffy interior.
I don’t think you can ever beat proper chip-shop chips, but this is the closest version for when you want to make chippy chips at home.

 
Prep Time: 00:10
Cook Time: 00:15
Total Time: 00:25

Ingredients:

  • 1 kg (2.2 lbs) of floury potatoes this is the unpeeled weight 
  • 1 tsp vinegar cider, white wine or malt vinegar 
  • Oil for deep frying

Method:

  1.     Peel the potatoes and slice them into thick (1.5cm) chips.
        1 kg (2.2 lbs) of floury potatoes
  2.     Place in a colander and rinse, twice, in cold water.
  3.     Place in a bowl and cover the potatoes in cold water (make sure they’re completely submerged). Add in the vinegar too.
        1 tsp vinegar
  4.     Soak for 30 minutes.
  5.     Drain the potatoes and place in a large pan. Cover with water and bring to the boil, then simmer for 8-10 minutes, until tender.
  6.     Drain in a colander and allow to steam dry for 5 minutes.
  7.     Heat the oil in your deep fryer to 170C/340F.
        Oil for deep frying
  8.     Add the potatoes to the fryer basket and slowly lower down into the oil, ensuring they’re not going to bubble over.
  9.     Fry for 5-6 minutes, until lightly golden brown.
  10.     Turn off the fryer, drain the chips and serve with plenty of salt and vinegar.

Notes

 
Potatoes:
 
Use floury potatoes – such as Maris Piper or Rooster – these will ensure a fluffier chip interior and a crispier exterior.
 
Why soak the potatoes?
Soaking the potatoes helps to remove some of the starch. It’s the starch in the potatoes that causes chips to brown.
Having excess starch = more browning.
Chippy chips should be light in colour, so we want to remove as much starch as possible.
 
Why par-boil first?
We par-boil to ensure they’re cooked through. Then fry to crisp up and lightly brown. 
If you just fried the chips (without par-boiling) the chips would be a lot darker brown.
Source: https://www.kitchensanctuary.com/chip-shop-style-chips/

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