MARIS PIPER
The classic high dry-matter choice for a fluffy middle and crisp shell. King Edward is another cracking option.
PERFECT CHIPS
PROPER GOLDEN CHIPS. CRISP OUTSIDE. FLUFFY INSIDE.
- SERVES
- 1 HUNGRY PERSON
- POTATOES
- 300–350G
- FIRST FRY
- 160°C
- REST
- 10–30 MIN
- SECOND FRY
- 190°C
There are chips, and then there are chips worth heating a pan of oil for. This is the NIX method for a proper single portion in the Tefal fryer.
The trick is wonderfully old-school: cook them twice. The first fry cooks the potato; the second builds the crisp golden shell. No coatings. No air-fryer gymnastics.
Crunch outside. Potato cloud inside.
YOU'LL NEED
- 300–350g Maris Piper or King Edward potatoes
- Vegetable, sunflower or rapeseed oil
- ¼ tsp fine salt, then adjust to taste
- Malt vinegar or your favourite chip accompaniment
CUPBOARD CHECK
SHOPPING LIST
Tick what you already have. What remains is your shopping list.
4STILL NEEDED
NIX FOOD DATA · ESTIMATED
NUTRITION & COST
Approximate values per generous portion. Ingredient brands, exact weights and cooking losses will alter the final figures.
APPROXIMATE COST≈ £0.95WHOLE RECIPE≈ £0.95PER GENEROUS PORTION
- ENERGY
- 2,365 kJ / 565 kcal
- PROTEIN
- 6.5g
- CARBOHYDRATE
- 56g
- OF WHICH SUGARS
- 3g
- FAT
- 35g
- SATURATES
- 3g
- FIBRE
- 6g
- SALT
- 1.5g
Cost basis: Typical supermarket potato, salt and an allowance for oil absorbed during frying. It excludes the cost of initially filling the fryer.
Nutrition basis: Based on 325g potato and an estimated 35g oil uptake. Actual oil absorption varies considerably.
METHOD
- 01
CUT PROPER CHIPS
Peel for the classic chip-shop finish, or scrub and leave the skins on for a more rustic chip. Cut every chip roughly 12–15mm thick so they cook at the same rate.
- 02
RINSE AWAY THE STARCH
Rinse in cold water until the cloudiness clears. For an especially crisp finish, soak for 20–30 minutes.
- 03
DRY THEM EXTREMELY WELL
Drain, then dry thoroughly with a clean tea towel or kitchen paper. They must feel dry before going anywhere near hot oil.
- 04
FIRST FRY — 160°C
Let the fryer fully reach 160°C. Lower the basket carefully and fry for 6–8 minutes. The chips should be pale, soft and cooked inside—not golden.
- 05
REST — 10 TO 30 MINUTES
Raise the basket and leave the chips to rest. Steam escapes and the surface dries, preparing it for a properly crisp finish.
- 06
SECOND FRY — 190°C
Wait until the oil genuinely reaches 190°C, then fry for 3–5 minutes. Watch the colour: they are ready when golden, crisp and lightly blistered.
- 07
DRAIN, SALT, DEMOLISH
Drain above the fryer for about 30 seconds, give the basket a gentle shake and season immediately. Start with around ¼ teaspoon of fine salt.
TWO FRIES.
TWO DIFFERENT JOBS.
The first fry cooks the starch inside while moisture migrates towards the surface as steam. The rest lets more of that steam escape and dries the exterior.
The hotter second fry rapidly removes surface moisture and encourages browning without overcooking the middle. One long fry simply cannot separate those jobs as neatly.
DON'T CROWD IT
Too much cold potato collapses the oil temperature and produces pale, oily, soft chips. 300–350g is a sensible one-person batch.
CLEANER FLAVOUR
Fresh oil gives cleaner flavour and brighter colour, though it may brown a little more slowly. Judge by colour and texture, not only the clock.
CHIP RESCUE
PALE & GREASY
The oil was not hot enough. Let the fryer fully recover before lowering the basket.
DARK OUTSIDE, HARD INSIDE
The first fry was too hot. Keep that gentle cooking stage at 160°C.
COOKED BUT FLOPPY
The second fry needs more heat or time. Give them another brief blast at 190°C.
BROWNED UNEVENLY
The chips were different sizes. Aim for consistent 12–15mm cuts.
VIOLENT BUBBLING
Moisture is the usual culprit. Dry the potatoes extremely thoroughly.
NIX UPGRADES
CHIP-SHOP MODE
Fine salt + malt vinegar.
GARLIC CHIPS
A tiny dusting of garlic powder and salt.
SMOKY CHIPS
Smoked paprika added after frying.
SPICY NIX CHIPS
½ tsp smoked paprika, chilli powder, garlic powder and salt.
CHEESY CHIPS
Mature Cheddar, then briefly under the grill. Civilisation has peaked.
160. REST. 190.
- CUT
- 12–15mm
- RINSE
- Cold water
- DRY
- Thoroughly
- FIRST FRY
- 160°C · 6–8 min
- REST
- 10–30 min
- SECOND FRY
- 190°C · 3–5 min
CRUNCHY ENOUGH
TO MAKE NOISE.
Some food does not need reinventing. A potato, a fryer and two carefully chosen temperatures still beat an astonishing amount of modern culinary gadgetry.
160. REST. 190. REMEMBER THOSE THREE THINGS.