My Best Homemade chips.

1. 1

   Peel and chip potatoes chunky.

2. 2

   Add chips to a chip pan strainer

3. 3

   Heat up the oil not too hot and add the chips in the straining basket

4. 4

   When they start to boil mad, turn the heat down to low for about 5 minutes they should start to boil slower.

5. 5

   Next, lift them out and when they look to be turning soft, drop them back in and put the heat up full they should start to turn a lovely golden brown colour.

6. 6

   Shuffle them about to avoid them sticking.

7. 7

   When they start to brown shuffle them around so they all get done equally.

8. 8

   When done takes about 15 mins drain on kitchen roll and serve hot .

9. 9

   With plenty of Salt and Vinegar or Tomatoe sauce dip .

10. 10

    You can also make chips ahead of time and then when your ready you can drop them back in very hot oil for a secound time , only need about 2 minutes and they are even crispier.

* Per serving · 4 servings · Values may vary.

No additional tips available.