# The Perfect Chip

This recipe breaks down the science behind making the perfect chip, focusing on potato selection, preparation, and a two-stage frying process for a fluffy interior and golden crust.

- Cuisine: British
- Category: Side
- Language: en

## Ingredients

- Greer potato
- cold water
- baking soda
- neutral oil
- duck fat
- Maldon salt

## Instructions

1. Cut potatoes into uniform fries.
2. Soak the cut fries in cold water to remove excess starch and draw out water-soluble sugars.
3. Rinse the fries until the water runs clear.
4. Add baking soda to boiling water.
5. Drop the fries into the boiling water and cook until just tender.
6. Freeze the boiled fries until completely cool before frying.
7. Heat a mixture of neutral oil and duck fat to 140°C (284°F).
8. Perform the first fry in the heated oil.
9. Remove the fries, drain them, and place them back in the freezer to set their internal structure.
10. For the final fry, increase the oil temperature to 190°C.
11. Fry the chips until they have a gorgeous golden crust.
12. Season with Maldon salt.

## Equipment

- freezer

## Tips

- Use a Greer potato.
- Cut fries into uniform pieces.
- Soak fries in cold water to remove excess starch and water-soluble sugars.
- Rinse until water runs clear.
- Add baking soda to boiling water to fluff up the exterior.
- Freeze fries until completely cool before the first fry.
- Use a mixture of neutral oil and duck fat for flavor.
- Heat oil to 140°C (284°F) for the first fry.
- Heat oil to 190°C for the final fry to achieve a golden crust.
- Season with Maldon salt.

## Source

- Original video: https://www.facebook.com/reel/1690545399036451
- Recipe page: https://www.cliprecipe.com/recipe/061045b7-ec09-47ca-a020-110423064bc1
- Extracted: 2026-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt