[muntjac]

chip
   lets be hearing ya secrets

[agapanthus]

Cut thickly and cook in hot oil for about 7 mins. Drain, get the oil back up to very hot (that's a culinary term!) fry again til golden brown and crisp.

[spud]

Hot oil is important, but the potato is the secret...Maris Piper or Navan is my fav! when peeled and chipped wash off the starch, then make sure they are dry, before cooking.

Just last weekend...I found a source for fresh Cod, and we had homemade  battered cod an chips on sat night...man it wer great! I can hardly wait til the weekend again.

 

[brucesgirl]

My husband just shallow fries them in olive oil (the light kind) and they are gorgeous!! Mind you, you have to stand over them as they can suddenly just burn

[agapanthus]

How do you do it then Munt?

[mushroom]

groundnut oil is the best for chip frying i reckon

[brucesgirl]

groundnut oil is the best for chip frying i reckon

We've got some of that - will give it a try

[muntjac]

i does it with real hot  lard   and i dont peel em i cut em thin n wait til fats reallllll hot n put them in so they cooks real fast but go fluffy in the middle ... cant stand soggy chips ...justa like momma used to make .n * the cholestrol i had my share  

[gobs]

do I read this write thin?? a man of your standing , thin chips, what is this Mc Donalds or somthin :o  :o  :o

[muntjac]

yeps thin chips take in more beef lard when ya cook em.makes em taste scrummy

[Babycat]

I make chunky oven chips   !

Cut tatties in desired sized chunks, parboil for 5 minutes in salted water, drain, put back in pot, apply a little oil of choice, put lid on, turn pot over several times to coat all chips in oil, bake in hot oven for 30 minutes.
Add paprika or chili powder to taste before roasting.

Number one chip complaint - anaemic chips not friued long enough - blah.

x G

[mushroom]

yeps thin chips take in more beef lard when ya cook em.makes em taste scrummy

no way!  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:

chips are meant to be up to as long as your index finger, and a bit thicker, they absorb fat like a sponge otherwise. Erauagh.  :!:  :!:  :!:  :!:

[muntjac]

yeps thin chips take in more beef lard when ya cook em.makes em taste scrummy

no way!  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:  :shock:

chips are meant to be up to as long as your index finger, and a bit thicker, they absorb fat like a sponge otherwise. Erauagh.  :!:  :!:  :!:  :!:

 but thats why they so tastyyyyyyyy,,,,,

[gobs]

No paprika on chips, please! hrrrrrrr

[GrannieAnnie]

My friend who's a chef told me, cook your chips in fat/oil at 155C until soft, but not coloured.  Take them out and re-heat fat/oil to 185C, and put chips back in for a few minutes until golden on outside and nice and soft and fluffy inside.

Of course, lard or pure beef dripping is best for taste, but sooooooo fattening, and thick chips are more slimming than thin ones because say if you cut 1 large chip into 4 thin chips.  The thin ones would have more surface area for the fat to cling to than the one thick chip!!