There is nothing that can beat a fresh plate of home made chips. We have made a selection of potatoes that are suited to this purpose and can be easily grown in your garden. Read our guide to making perfect chips.

How to make the perfect plate of chips.

Cut your potatoes into lengths about 1cm thick.

Once you have chopped them you should wash them so that you remove any excess starch from the potatoes.

Dry the uncooked chips with some kitchen paper and then half fill a deep pan with cooking oil.

We are going to blanche the chips by only heating the oil to 130C and cooking them for 7-8 minutes.

Keep stirring the chips in the pan and stop them sticking together or to the pan. The idea is to remove the chips before they are coloured.

Place the uncoloured chips onto some kitchen towel on a plate and place them into the fridge for a couple of hours so that they cool down. The cooler they are before the next time you fry them the better. If you need to prepare a large quantity of chips then you can store them in the fridge so that they are ready to fry the next day.

The next step is to increase the temperature of the oil in the pan to 180C and add the cooled chips to the oil. Please be careful as the oil is now very hot.

The chips will now turn nice and crispy golden brown within 3-4 minutes and you can serve them onto your plate with some kitchen towel to soak up any excess oil from the cooking process.

Perfect golden chips everytime.