Chips.

[cantgetmyheadroundit]

For weeks now, I have been craving my lovely late Nanny's homemade chips. I know she used lard, and a chip pan, which I don't own - but honest to god, those chips were like nothing I've ever had before or since.

Does anyone know of any chip recipes that can get anywhere near these crispy delicious morsels please? If there is no alternative, I will have to buy a chip pan

I make chips without a chip pan. I just use a medium sized pan and pour the oil in. When they're cooked, I take them out with a metal slotted spoon.

Rinse the cut chips under very cold water to get the starch off. Then dry them on paper towel before they go into the hot oil.

Use sunflower oil....you don't need lard. If they don't taste exactly like your Nan's then maybe resort to lard!

Cook half a batch until almost done (130 degrees on the oil) and then take them out with a slotted spoon and rest them on paper towels.

Then do the other half of the batch. Take them out also before fully cooked...about ten mins is enough.

Now....heat the oil up to 190 degrees (SCARY) and put ALL the chips in together. About 5 mins is enough.

Get them out with care and onto more paper towel.

Remember to be careful when lowering the chips into the hot oil!

Love homemade chips. My dm used the red Desiree potatoes for chips. Soaked the starch off, dryer them and cooked them in oil. No need for a deep pan in sunflower oil.
I never make them because of the amount of oil used.

If you have a decent pan already, you can just buy one of these

HERE

You'll find bigger ones online

We have always just let the oil cool (vegetable oil, not lard) then poured it through a fine sieve or piece if kitchen roll back into the bottle. It's only used for chips

The double cooking is what makes them amazing. We've never bothered with measuring the temperature of the oil, but as per PP Hot for the first longer cook, then ridiculously hot for the second, shorter,cook.

Hmmmm chips....

Oil is healthier, but lard is much tastier.