Pan Chips

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This is an alternative to deep fried chips, it’s a lot safer and does not require huge quantities of oil. The results are surprisingly good, crisp on the outside and light and fluffy on the inside.


Preparation Time: 5 minutes
Cooking Time: 10 minutes to boil, 20 minutes to fry
Serves: n/a


  1. Cut the the potatoes into chips about 1½cm thick. You can peel the potatoes but we recommend leaving the skins on because that is where all the flavour and nutrients are. the raw potato chips
  2. Boil the chips for about 10 minutes in salted water until they are mostly but not completely cooked, then drain them and put them onto a sheet of kitchen paper for about 3 minutes until they have dried. the par-boiled chips
  3. Heat the oil in a large frying pan over a medium heat and then add the chips carefully so you don’t splash hot fat everywhere. Gently fry the chips for about 20 minutes until they are crisp and golden brown. frying the chips
  4. Transfer the chips from the pan onto a piece of kitchen paper to allow some of the excess fat to drain away.
  5. Serve, sprinkled with beautiful flakes of the finest sea salt known to mankind. Or just table salt. the finished pan chips
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Useful Information

Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? No.


- You could try adding some finely chopped garlic, herbs or chili to the chips about a minute before you finish frying them in stage 4.

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