These aren’t just any chips—these are crispy-on-the-outside, fluffy-on-the-inside proper chips. The secret? A vinegar-infused parboil for extra crispness, followed by a hot beef tallow and peanut oil fry. Serve them piping hot with plenty of salt, and watch them disappear.
Category
Snack
Servings
4
Prep time
30 minutes
Cook time
45 minutes
These aren’t just any chips—these are crispy-on-the-outside, fluffy-on-the-inside proper chips. The secret? A vinegar-infused parboil for extra crispness, followed by a hot beef tallow and peanut oil fry. Serve them piping hot with plenty of salt, and watch them disappear.
Ingredients
- 1.5kg (3¼ lbs) potatoes (Sebago, Russet Burbank, King Edward, or Dutch Creams)
- 5 tbsp white vinegar
- salt, to taste
- 3L (3.2 quarts) peanut oil
- 2L (2.1 quarts) beef tallow
Directions
Peel the potatoes and slice them into chips, roughly 2cm (¾-inch) thick and as long as the potatoes allow.
- Place the cut chips into plenty of fresh cold water, mix well, and let them soak for 20 minutes.
- After 20 minutes, drain the chips and replace with fresh water, ensuring they are completely covered.
- Measure the water used (e.g., 5 litres (5.3 quarts) for this recipe).
- For every litre (quart) of water, add 1 tablespoon of white vinegar (e.g. 5 litres of water = 5 tablespoons vinegar) and a generous pinch of salt.
- Place over high heat, cover, and bring to a gentle simmer.
- Cook the chips until completely soft, stirring every 4–5 minutes for even cooking.
- Once fully cooked, carefully remove the chips and place them onto a tray with a wire rack.
- Use an oscillating fan or allow them to cool completely to dry out faster (this step helps achieve a crispier texture).
- The chips can be stored in the fridge for up to 4 days before frying.
Frying the chips
When ready to fry, add the beef tallow and peanut oil to a deep pot and heat to 200°C (390°F).
- You can use all peanut oil, all beef tallow, all duck fat, or a mix (e.g. 3 litres peanut oil + 2 litres beef tallow).
- Once the oil reaches 200°C (390°F), fry the chips in small batches, ensuring not to overcrowd the pan.
- Fry until golden brown and crispy, then remove and place on a tray lined with paper towels.
- Season immediately with plenty of salt and serve hot.
