For homemade, crisper than crisp chips with just a fraction of the fat, follow our chiptastic step-by-step guide. It’s worth taking a little extra time for chips that taste this good…
Perfect chips start with the right potato, so get your hands on a good chipping variety like King Edward, Maris Piper or Rooster. To keep them at their best before cooking, store them in a cool, dark place.
Really fresh spuds have more water in them and will need cooking for a few extra minutes to reach optimum crispiness. Or, you know, use slightly older potatoes.
Prep your potatoes
Peel and chop to your preferred chip size. Bear in mind that thinner chips will come out crunchier, while thicker chips less so.
Then – and we can’t emphasise this step enough – wash the chipped tatties in cold water until the liquid runs clear to take away as much of the starch as humanly possible.
Next (and this is another super important step you mustn’t miss) dry the chips thoroughly with a clean, dry tea towel. Really dry potatoes = gorgeously crispy chips. This goes for frozen chips too, so wipe off any excess ice.
Into the ActiFry