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Best-ever deep-fried chips
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Perfectly crispy and golden chips with a soft and fluffy interior - truly the ultimate version!
Ingredients:
  • 1kg Sebago potatoes (see note)
  • 1.5 to 2 litres vegetable oil, for deep-frying
Instructions:
  • Peel the potatoes and cut them into 1.5cm thick long chips. Pat the potatoes dry using a clean tea towel or a large piece of paper towel.
  • Fill a large saucepan, wok, or deep-fryer halfway with vegetable oil. Heat over medium-high heat until a piece of potato skin sizzles when added to the oil.
  • Place a wire rack over a large oven tray lined with paper towels. Divide chips into 3 batches and cook each batch for 5 minutes until they just start to color. Use a slotted spoon to transfer them to the rack. Repeat with the remaining batches, ensuring the oil reheats in between. Preheat the oven to 180°C.
  • After frying all the chips, please let them cool for 10 minutes. Reheat the oil. Fry the chips in batches for 7 to 10 minutes each until they are crisp and golden. Keep them warm on a rack in the oven while frying the remaining batches. Season with salt and serve hot.

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