Summary: Proper homemade chips – crispy on the outside, fluffy on the inside. Made from Maris Piper potatoes, double-fried for the perfect texture. Ready in 40 minutes. Serves 6.
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Category: Side Dishes
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Quick overview
- Dish: Homemade Chips
- Category: Side Dishes
- Cuisine: British
- Main ingredient: Maris Piper potatoes, 1.5 kg
- Guide: The Ultimate Cheeseburger Guide
- Total time: 40 minutes (10 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 (Portion weight: 200 g)
- Key technique: Double-frying
- Preparation types: Frying
- Dietary info & allergens: Gluten-free, dairy-free, vegan.
- Suitable for: Side dish, snack, party food
- Nutritional values (per serving): 310 kcal, Protein: 4 g, Fat: 12 g, Carbohydrates: 45 g
- Storage: 2 days in fridge, not suitable for freezing
- Pairing: Any burger, steak, fish
- In short: Proper homemade chips – crispy on the outside, fluffy on the inside.
- Last updated: 13 September 2026
WAGUU says: “The secret to proper chips is double-frying. The first fry cooks the potato through, the second fry crisps the outside.”
Key facts
| Prep time: | 10 minutes |
| Cook time: | 30 minutes |
| Temperature: | 150°C first fry, 190°C second fry |
| Servings: | 6 |
In a nutshell
Proper homemade chips – crispy on the outside, fluffy on the inside. The perfect side for any burger.
Ingredients
Base servings: 6 servings • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| Maris Piper potatoes | 1500 g | Large, even-sized |
| Sunflower oil | 2000 ml | For deep-frying |
| Fine sea salt | 12 g | For seasoning |
Why you’ll love this recipe
- Crispy and fluffy: The double-fry method gives you the perfect chip – crunchy outside, fluffy inside.
- Simple ingredients: Potatoes, oil, and salt. That’s it.
- Better than shop-bought: Once you make proper chips at home, you’ll never go back.
Success guaranteed: The double-fry method is foolproof. Just make sure the oil is at the right temperature.
Recipe overview
Prep: 10 min | Cook: 30 min | Difficulty: Easy | Servings: 6 | Type: Side dish | Origin: British
Detailed method
Total progress: 0 % done
Phase 1: Preparing the potatoes – 10 min
Equipment: Knife, chopping board, bowl of cold water
1. Peel the Maris Piper potatoes and cut into chips about 1.5 cm thick. Place the chips in a bowl of cold water to remove excess starch. Leave for 5 minutes, then drain and pat completely dry with a clean tea towel. Wet chips will splutter in the oil and won’t crisp properly.
VKB: Chips are uniform in size, about 1.5 cm thick. They are completely dry.
Before you move on:
Dry the chips thoroughly. Any water left on the surface will cause the oil to splutter and prevent the chips from crisping.
Phase 2: First fry – 8 min
Equipment: Deep-fat fryer or large heavy-based pan, slotted spoon, thermometer
2. Heat the sunflower oil to 150°C. Carefully lower the chips into the oil in batches – don’t overcrowd the pan. Fry for 6–8 minutes until soft but not browned. Remove with a slotted spoon and drain on kitchen paper. Let the oil return to 150°C before frying the next batch.
VKB: Chips are soft and pale, with no colour. They should be cooked through but not browned.
Before you move on:
Don’t let the oil get too hot during the first fry. If the chips brown too quickly, they’ll be raw in the middle. Keep the temperature at 150°C.
Phase 3: Second fry – 4 min
Equipment: Deep-fat fryer or large heavy-based pan, slotted spoon, thermometer
3. Increase the oil temperature to 190°C. Carefully lower the chips back into the oil in batches. Fry for 3–4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season immediately with fine sea salt.
VKB: Chips are deep golden brown and crispy. They shatter when bitten. Salt is evenly distributed.
Equipment needed
| Item | Ideal size | Alternative | Risk |
|---|---|---|---|
| Deep-fat fryer or large heavy-based pan | 3 litres capacity | Wok | Small pan = oil overflow, dangerous |
| Digital thermometer | 0–200°C | None | Without it, oil temperature is guesswork |
| Slotted spoon | Standard | Tongs | Without it, removing chips is difficult |
Shopping list
Nutritional profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 155 kcal | 310 kcal | 1860 kcal |
| Fat | 6.0 g | 12 g | 72 g |
| of which saturates | 0.8 g | 1.6 g | 9.6 g |
| Carbohydrates | 22.5 g | 45 g | 270 g |
| of which sugars | 0.5 g | 1 g | 6 g |
| Protein | 2.0 g | 4 g | 24 g |
| Salt | 0.5 g | 1.0 g | 6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Profi standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Maris Piper potatoes are the best for chips – they’re floury and crisp up beautifully.
- Tip 2: Soak the chips in cold water to remove excess starch. This prevents them from sticking together.
- Tip 3: Double-frying is essential. The first fry cooks the inside, the second fry crisps the outside.
- Tip 4: Season the chips immediately after removing from the oil. The salt sticks better when they’re hot.
Scientific background
When potatoes are fried, the heat causes the moisture inside to turn to steam. This steam pushes outwards, creating a barrier that prevents oil from soaking in. The double-fry method works because the first fry cooks the potato through at a lower temperature (150°C), and the second fry at a higher temperature (190°C) drives off the remaining moisture and creates a crispy crust.
Fine Dining – Professional techniques
- Plate composition: Serve in a small metal bucket lined with greaseproof paper, or piled on a wooden board.
- Texture contrasts: The crispy exterior contrasts beautifully with the fluffy interior.
- Temperature contrast: Serve immediately while hot – chips lose their crispness as they cool.
- Aromatic additions: Sprinkle with fresh rosemary or thyme leaves before serving.
Sensory radar
- Appearance: Deep golden brown, crispy, and evenly salted.
- Aroma: Savoury, potatoey, with a hint of oil.
- Taste: Salty, savoury, with a fluffy potato centre.
- Texture: Crispy exterior, fluffy interior.
Pairing
- BEER: Any beer – chips go with everything.
- WINE: Any wine – chips are versatile.
- NON-ALCOHOLIC: Any drink – chips are the ultimate side.
Different preparation variations
- Air fryer: Cook at 200°C for 15–20 minutes, shaking halfway. Less crispy but healthier.
- Oven-baked: Toss in oil and bake at 220°C for 25–30 minutes, turning halfway.
Allergens and dietary information
Contains: None • Gluten: Gluten-free • Suitable for: Gluten-free, dairy-free, vegan diets
Suitable for
Side dish, snack, party food, casual entertaining
Substitution catalogue
- Maris Piper potatoes: King Edward, Desiree, Russet
- Sunflower oil: Rapeseed oil, vegetable oil, groundnut oil
FAQ
What potatoes are best for chips?
Maris Piper are the classic choice – they’re floury and crisp up beautifully. King Edward and Desiree also work well.
Why double-fry chips?
The first fry cooks the potato through at a lower temperature. The second fry at a higher temperature crisps the outside. This gives you the perfect chip – fluffy inside, crispy outside.
Can I make chips ahead of time?
Yes. After the first fry, drain the chips and set aside. When ready to serve, heat the oil to 190°C and fry for 3–4 minutes until golden and crispy.
How do I stop chips from sticking together?
Soak the chips in cold water for 5 minutes to remove excess starch. Dry them thoroughly before frying. Don’t overcrowd the pan.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Fry the chips in batches. Keep cooked chips warm in a low oven (100°C) while you fry the rest. • 10+ people: Consider using an air fryer or oven-baked method for larger quantities. You can also par-boil the potatoes in advance.
Storage and reheating
Fridge: 2 days • Freezer: Not suitable • Reheating: Reheat in a hot oven (220°C) for 5–7 minutes until crispy. Don’t microwave – they’ll go soggy.
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Most common mistakes
- Frying wet chips – Water causes the oil to splutter and prevents crisping. Dry the chips thoroughly.
- Overcrowding the pan – Too many chips at once lowers the oil temperature and makes them soggy. Fry in batches.
- Not double-frying – Single-fried chips are never as crispy. The double-fry is essential.
- Salting too early – Salt draws out moisture and makes the chips soggy. Salt immediately before serving.