# The Perfect Chip

This recipe breaks down the science behind making the perfect fluffy-on-the-inside, crispy-on-the-outside chip.

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

## Ingredients

- Agria potatoes
- cold water
- baking soda
- neutral oil
- duck fat
- Maldon salt

## Instructions

1. Cut Agria potatoes into uniform fries.
2. Soak the cut potatoes in cold water to remove excess starch and draw out water-soluble sugars. Rinse until the water runs clear.
3. Add baking soda to boiling water.
4. Drop the fries into the boiling water and cook until just tender.
5. Before frying, freeze the cooked fries until completely cool.
6. Heat a mixture of neutral oil and duck fat to 140°C (284°F).
7. Fry the potatoes for the first fry, during which the water content turns to steam, causing starch molecules to swell and separate, creating a fluffy interior.
8. Remove, drain, and head back to the freezer to set the internal structure.
9. For the final fry, increase the oil temperature to 190°C.
10. Fry the chips until a gorgeous golden crust forms due to the Maillard reaction.
11. Season with Maldon salt and serve.

## Equipment

- freezer

## Tips

- Soaking potatoes in cold water removes excess starch and water-soluble sugars.
- Adding baking soda to boiling water helps fluff up the chip's exterior.
- Freezing the chips after the first fry helps set the internal structure.
- The Maillard reaction, triggered during the final fry, creates a golden crust.

## Source

- Original video: https://www.facebook.com/share/r/1DmheDpHtr/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4bc8d598-a611-4786-99d7-b5f6817a100c
- Extracted: 2026-06-15

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