Ingredients:
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4 large potatoes (Russet or Maris Piper work best)
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1 litre vegetable oil (for frying)
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1 tsp salt (or to taste)
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1/2 tsp paprika or garlic powder (optional, for extra flavor)
Instructions:
1️⃣ Prep the Potatoes:
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Peel (optional) and cut potatoes into 1cm thick sticks.
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Soak in cold water for 30 minutes to remove excess starch (for crispier chips).
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Drain and pat completely dry with a kitchen towel.
2️⃣ First Fry (Blanching):
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Heat oil in a deep fryer or heavy pot to 130°C (265°F).
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Fry potatoes in batches for 5-6 mins until soft but not browned.
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Remove and drain on a wire rack or paper towel.
3️⃣ Second Fry (Crisping):
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Increase oil temp to 190°C (375°F).
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Fry again in batches for 2-3 mins until golden and crispy.
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Drain and immediately season with salt & spices.
🔥 Pro Tips:
✔ Double frying ensures perfect texture—soft inside, crispy outside.
✔ Don’t overcrowd the oil to prevent soggy chips.
✔ For extra crunch, toss in a little cornstarch before frying.
Serving Suggestions:
🍟 Classic: With ketchup, mayo, or vinegar.
🍔 As a Side: With burgers, fried chicken, or steak.
🌶 Spicy Twist: Toss with chili powder, grated cheese, or truffle oil.
Want healthier chips? Try air-frying or baking (toss in 1 tbsp oil, bake at 200°C/400°F for 25-30 mins, flipping halfway).