Chips Texture – How to Make Bubbles on the Surface of Chips?

Speaking as a Brit - we are a nation of chip lovers :)

1. Use an oil which can cope with the high temperature such as groundnut. For that proper chip experience (* heart attack alert *) add some beef dripping or lard. I add a small amount to give the chips a nice flavour.

2. Whilst heating the oil regulary dip a chip in the oil. When it starts to bubble then it's time to cook. If the oil is too cold the chips will absorb it and they'll go soggy. (This is easier to achieve with a traditional chip pan or I prefer a deep saucepan).

3. For the perfect chip the potato variety is important but this is personal taste. Last seasons reds will make dark delicious chips but I prefer new potatoes which make a crisper lighter coloured chip. (The potato variety also affects the colour when cooked).

4. Finally, drain on kitchen paper and a sprinkle of salt.

To make seasoned salt, just put salt and dry spices into a spice grinder.

A lot of times they have an additive that makes this salt/powder stick to chips. Also if you are frying them salt and seasoning will stick to them for a few moments after they come out of the fryer.