The Best Twice-Cooked Chip Recipe

Twice-Cooked Chips & hamburger

The Spruce 

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: serves 2
Nutritional Guidelines (per serving)
4174 Calories
459g Fat
26g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: serves 2
Amount per serving
Calories 4174
% Daily Value*
Total Fat 459g 589%
Saturated Fat 34g 171%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 10%
Total Sugars 1g
Protein 3g
Vitamin C 12mg 60%
Calcium 19mg 1%
Iron 1mg 8%
Potassium 669mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here we are talking about chips, as in deep-fried potato chips, aka fries outside of the UK and Ireland. I am not talking about potato crisps - again outside the UK - known as potato chips. Confusing I know.

Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.


  • 250 grams potatoes (per person, peeled)
  • 1 liter vegetable oil (or lard or dripping to cook - your choice)

Steps to Make It

  1. Gather the ingredients.

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  2. Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.

    Cut potatoes in colander with water
    The Spruce
  3. Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.

    Cut potatoes in cold water to boil
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  4. Drain through a colander.

    Drained potatoes in colander
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  5. Then dry thoroughly with a tea cloth or kitchen paper.

    Drained potatoes on paper towels
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  6. Heat the oil to 160 C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them.

    Potatoes frying in oil
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  7. Once they seem drier and slightly cooked remove from the fat and drain on kitchen paper.

  8. Keep covered and at room temperature until needed. Reheat the fat to 190 C and cook the chips until golden and crisp about 5 to 8 minutes.

    Golden brown potatoes fried in oil
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  9. Serve immediately.

    Fried chips and hamburger
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  10. Enjoy!


  • The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King EdwardsMaris Piper, Romano, Desirée, or Russet potatoes.
  • Use a good vegetable or oil, or if you prefer a traditional flavor then use dripping or lard.
  • Beef fat or lard produce a full flavored chip and, if cooked properly, the chip will be crisp and brown on the outside and soft within.
  • Chips cooked with vegetable oils do create a similar chip, but have less flavor and less cholesterol.
  • Thick chips absorb less oil than thin ones, making chunkier chips healthier.