Authentic British Chips
with salt and vinegar

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Authentic British Chips

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Ingredients

Adjust Servings:
3 lbs Russet Potatoes - Chopped Use your local floury potato variety - not waxy variety - ask the green grocer
2 qts Vegetable Oil
to taste Malt Vinegar There is no subsitute
to taste Salt
Other
Other Items You'll need parchment paper and old newspaper

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Features:
  • Easy
  • Gluten Free
  • Quick
Cuisine:

Cheers mate, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 4
  • Easy

Ingredients

  • Other

Directions

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Seriously folks, how long have you tried to find a proud to be British, authentic British chips recipe? If you’re British, or if you’ve ever been to the British Isles, you learn to covet your favorite bag of chips. We English, Scottish, Welsh and Irish, can converse over the finer points of chip making and tasting like that of a Sommelier over a fine wine. And still, for some reason, no one seems to crack how to make them at home like you’d get them at the local chippy. Do I have great news for you? No more coveting, no more living without the best chips in the world. Follow a simple authentic British chips recipe and make them in your own kitchen. I promise!!

Some chippy’s (professional chip makers) keep the kind of potato they use a well kept secret. Only using a particular variety of potato that’s grown by a particular farmer. This is serious business. I’m not sure as a Brit, if I have an obligation to keep an authentic British chips recipe secret. I guess I’ll find out the next time I go through passport control at home.

Don’t stop at Authentic British Chips, when you can have British Chip Shop Curry Sauce, Fish and Chips, a little Tartar Sauce or Ranch Dressing on the side – if you speak with an accent. And to prove that we are more than just chips, try the Vegan Chop House’s own Shepherds Pie recipe.

Well that’s it folks. A drop the mic moment. No more excuses at pubs, restaurants, cafes, eateries and kitchens of every kind, everywhere. You have the secret to making great authentic British chip shop style chips with salt and vinegar wherever you are. The secret is in the sweating process that melts the salt and vinegar into the very soul of the British chip. Why do I feel like I’ve just committed treason?!

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Steps

1
Done

Peel the potatoes. Cut into chip shaped potato pieces.

2
Done

Turn the oven on to the lowest heat - warm. Into a large saucepan place a paper towel, covering the bottom of the pan to absorb any excess oil. Place the saucepan with lid into the oven to warm.

3
Done

Fill an old and deep saucepan with roughly 3 inches of oil. Do not fill the saucepan, higher than 1/3 with oil.

4
Done

Place the saucepan on a high heat. Using a candy thermometer to measure the temperature, gently begin to place the potatoes into the pan once the oil reaches around 300 F/ 148 C. Do not drop the potatoes into the oil. Hot oil burns. Place just enough potatoes into the oil, whereby they can easily still separate and move around when stirred. Gently stir the potatoes to make sure that the potatoes are not sticking together. Do not over stir or smash the potatoes as they fry. The temperature will drop a little when the potatoes are first placed into the oil, and then continue to rise while frying, up to 350 F/ 176 C. Fry the potatoes for roughly 15 to 20 minutes until the potatoes start to turn a light golden brown. When the potatoes are turning a light golden brown, remove the potatoes – now chips with a slotted tool. Place the chips into the saucepan that has been warming in the oven. Continue to fry more potatoes as needed.

5
Done

Place the warming saucepan with the lid closed into the oven for 5 minutes. Remove the saucepan and add a healthy serving of salt and malt vinegar – to taste. Replace the lid, and shake. Place back into the oven for 5 minutes.

6
Done

Place a sheet of newspaper onto a flat surface. Onto the newspaper place a sheet of parchment paper. Once the chips are ready to be removed from the oven, pour the chips onto the parchment paper. Immediately wrap the chips by taking the closest corner and lifting the paper over the chips tightly as if to cover. Fold over the left and then the right corners over the chips. Roll the newspaper and contents, applying gentle pressure, until the last corner is wrapped around the package. Keep in the warm oven until ready to serve. Place the bag of chips onto a warm plate and serve on people’s laps. No need to remove the paper. No table required! Have extra salt and malt vinegar on hand for the real connoisseurs on hand.

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