Chips

The smell of stale frying oil is able to coat walls and people alike, performing an effective aversion therapy for the appetite. In this drab thought lies the key to good chips: the oil is as important as the potato. The method for making chips is superficially simple. The potatoes are washed, peeled, cut into batons and then deep-fried.

Any pan in which chips are fried is a chip pan. But some shapes suit the purpose better than others, deep being better than shallow and wide better