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Monday, 16 February, 1998, 15:12 GMT
The perfect homemade chip - recipe
The mouth-watering great British chip is easy to recreate. Just follow this recipe.

Recommended serving

125-175g (4-6oz) potatoes per person.

Preparation

Peel the potatoes and cut them into large, even-sized chips. Place in a bowl of cold water until required to remove excess starch. Drain and dry well, then place in small batches in a chip basket for the traditional method, or in a bowl for even chips.

Traditional method

Heat the oil, preferably sunflower or corn, to 190C/375F, then lower the chips into the oil and fry for five to six minutes, until soft but not browned. Shake the basket a couple of times to ensure even cooking.

Lift out of the basket and drain the chips on absorbent kitchen paper, whilst heating the oil to 200C/400F. The cooking process can be halted at this stage until required.

Return the chips to the oil for two to three minutes to brown. Drain well and serve immediately. Season with salt and pepper to taste.

Oven chips

Prepare 450g (1lb) chips as above, then coat them in 30ml (2tblspn) sunflower or corn oil. Spread on a baking sheet and bake for 45 minutes in an oven preheated to 200C/400F/Gas mark 6 turning once. Serve immediately with salt and pepper to taste.

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