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How To Make Chunky Chips

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How To Make Chunky Chips
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Chunky Chips Recipe. The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe. Enlarge Chunky Chips Recipe. The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe.
Serves:
2 to 4
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Total Time:
25 minutes

Step 1: Preheat the oil

  • 400-500 g potatoes
  • 750 ml vegetable oil
  • Salt
  • 1 deep-fat fryer
  • 1 peeler
  • 1 knife
  • 1 strainer
  • 1 slotted spoon
  • Paper towels
  • 1 tray or plate
  • 1 bowl
  • 1 cutting board

Step 2: Peel the potatoes

Using a peeler, remove the skin from all the potatoes.

Step 3: Cut the potatoes

Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size.

Step 4: Rinse and drain

Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off.

Step 5: Fry the potatoes

First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer.

In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying.

To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready.

Step 6: Remove the chips and leave them to rest

Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot.

Step 7: Fry again until brown and crispy

Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels.

When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels.

Repeat with more batches until all the chips have been fried again.

Step 8: Season and serve

Season the chips well with salt –if so desired – and serve up immediately while still hot.
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Tips & Comments
  1. cahaciti6132009

    This is a simple food. She did an excellent job cutting the chips and they were perfectly fried. But we need to cook everything we put in our mouth including the salt we used. Everything has bacteria and the more we cook everything we eat, the safer we are.

  2. fannycraddock

    "chunkee chips"...ha ha...how daft does that woman sound? They're "Chips" love...just chips....no need for the addition of "chunkee". Can you believe she's cooking them in a saucepan! looks rather dangerous...Get yourself a proper chip pan you crazy bird....(for any daft americans reading, a chip pan has a wire basket to put chips in, which is then lowered into the chip pan.....why does the daft bint keep taking them out and putting them back in? you're one crazy chunkee woman!

  4. codeshot

    Those chips are burnt. Chips are yellow, not brown and shouldn't be crispy (that's french fries). Never put chips straight into the frying pan - parboil them first and fry them just once at a fairly low temperature until bright yellow. Dry with kitchen roll, add vinegar and salt, and serve with sweet milky tea with just a little drop of the chip fat in it. Mmm.

  5. lolol

    oh wow i'm gonna try this

  6. seygra20

    wats up wit the voice..songs like d narrator is hold her breathe and talkin

  7. Anonymous

    go to chip shop,purchase bag of chips,eat

  8. Anonymous

    Heart attack at the end.

  9. Anonymous

    Wrong wrong wrong you have to blanch the chips befor frying boil them in water until a little soft not cooked just so you can put a fork into them then fry hot 350+ till crispy the boiling water loosens the potato to let the oil penetrate the chip.Oh I used to work in a chipshop in London so I know what Im talkin about

  10. Anonymous

    Heat the oil to 160C in case you have a 'frenomener'? huh?