Very Thin Chips

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

You can cut your chips in all sorts of different ways. I remember that crinkle-cut ones made a good impression, but you need a special cutter. If you have a mandoline cutter, cut thin chips on it — first one way and then the other — to get gridded potato-crisp style chips, and then fry them.


  • 600 g(1 lb 5 oz) potatoes
  • light olive oil, for frying


Peel the potatoes and cut them into slices about 4 mm(¼ inch) thick, keeping them long. Cut these into 4 mm(¼ inch) sticks. Rinse under cold water and dry thoroughly on paper towels.

Pour about 5 cm(2 inches) of oil into a pan that is suitable for deep-frying. Place over medium–high heat until the oil is hot. You might need to fry the chips in batches, depending on the size of your pan. Just a minute or so after you have put the potatoes in the oil, give them a stir with a wooden spoon to make sure none are stuck at the bottom. Leave them for a minute or two to crisp up and then give another stir. Let them fry until they are nice and crisp and then lift them out into a bowl lined with kitchen paper to absorb the excess oil. Transfer them to a clean bowl, scatter with salt and serve at once.