Chip Shop Chips
The secret to the perfect chip shop chips is to use great potatoes – I use maris piper, cutting the potatoes into thick cuts, ensuring the chips are washed and dried before frying, blanching the chips and allowing them to cool before one final fry, using clean oil, serving immediately and liberal amounts of salt and vinegar.
I think I once mentioned that we try to eat well most of the time and allow ourselves to eat ‘naughty’ the rest of the time. These chips are for the few days off/cheat days. I am really struggling at the moment with staying on track because I am so stressed out! Seeking comfort in food isn’t the best way. I know. Actually I have eaten well for one week and then had like four days off. I don’t get why I do it though because overall eating bad a few days in a row, doesn’t feel good. It actually results in sugar crashes, tiredness and headaches.
A few people have messaged to ask us about the Muslim Lifestyle Exhibition – MLE, to ask if we are going to be there. I don’t actually know if I will be there, is the answer but one of us will definitely be there.. We have been invited as official bloggers. My husband will be taking photos and schmoozing. Maybe he will take a selfie with Guz Khan – another one of his apparent lookalikes. 😉 Two of my sisters will also have stalls at the event. One of my sisters has a candle business and the other has a graphic design business with my brother in law and they sell frames, t shirts and baby clothing as well as doing business cards, web design and wedding invitations. SO keep your eyes peeled for Nuhr Home and Islamic Pixels!
Chip Shop Chips
- 4 large Maris Piper potatoes cut into 1.5 inch chips (You can leave the skin on if you prefer)
- Sunflower Oil
- Maldon Salt and Malt Vinager
- Place the chips into a large bowl of water for up to 2-3 hours.
- Remove from the bowl and dry thoroughly.
- Fill a pan with oil (less then halfway) and heat over a medium/high heat.
- Check that the oil is done by dropping a chip in, if it rises to the surface and boils.
- Drop the chips into the oil and cook for 8 minutes.
- Remove from the oil and drain on kitchen paper. Allow to cool for 5 - 10 minutes.
- Then reheat to the oil making sure you do the floating/frying chip test again. Fry for 5-6 minutes, remove and drain.
- If your pot is small, fry in batches so that the oil temperature doesn't drop down too much.
- Douse in Salt and Vinager and enjoy!