Big Fat Chips
This is a speedy version of Heston Blumenthal’s famous triple cooked chips recipe. We’ve tried both varieties and we really can’t tell the difference between them, apart from the fact that the Vegan Recipe Club version takes about a quarter of the time/effort and are still the best chips ever… result!
- The perfect side to our banana blossom ‘fish’ recipe!
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Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
4
Ingredients
- 1kg Maris Piper potatoes, peeled and cut into chips (2cm x 2cm x 6cm or thicker if you like)
- Groundnut, grapeseed or vegetable oil
- Salt
Instructions
- Put the cut chips into a bowl under running water for a few minutes to wash the starch off.
- Place 2 litres of cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20–30 minutes, depending on the potato).
- Carefully remove the cooked chips and place them on a cooling rack to dry out for 30 minutes.
- Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 cm) to 180ºC.
- Fry the chips in small batches until they are dark golden and really crispy (approximately 12 minutes), remove from the oil and drain on kitchen paper then sprinkle with salt.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
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