French Chips

Ingredients for French Chips

• About 1925ml vegetable oil

• 900g medium baking (russet) potatoes, peeled

• Equipment: a deep-fat thermometer

• an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade

• Accompaniment: mayonnaise

How to make French Chips

Heat 1 1/2 inches oil to 163°C in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.

Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 163°C between batches.)

Heat oil to 177°C. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 177°C between batches.)

Season chips with salt.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.