I find the best way is
1.peel and chip
2.place in a bowl of boiled water for 10 mins.
3. Drain and blanch in dripping at 170 until slightly soft without colour.
4. Retry at 190 until crisp and golden.
I find this is the best way and have done it like this for years, the boiling water removes slot of starch to make them lighter. Dripping makes a big difference, gives an old chipper taste.
For healthier reasons alot of chippies use oil now which I'm not as fond of.
The world is a system its only how you work the sytem that counts...............
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