Perfect hot chips

Nobody can resist these perfect double-cooked hot chips.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Perfect hot chips
  • 8 desiree or king edward potatoes, peeled
  • rice bran or peanut oil, to deep-fry
  • tomato or barbecue sauce or vinegar, to serve (optional)
  • salt


Perfect hot chips
  • 1
    Cut potatoes lengthways into 1cm-wide strips. Set aside in a bowl of iced water until ready to cook. Drain and dry thoroughly.
  • 2
    Heat oil in saucepan to 160°C, or test by dipping a chip into oil - if bubbles appear instantly, oil is hot enough. Using a wire basket, perforated spoon or wire skimmer, lower chips in batches into oil and cook for 8 minutes, until tender but not brown. Remove from oil and drain on paper towel.
  • 3
    Reheat oil to 185°C . Gently lower chips into oil briefly, until crisp and brown. Drain on paper towel, sprinkle with salt and serve immediately with your choice of condiments.


A mandolin makes uniform slices that will cook evenly.

More From Women's Weekly Food