Crispy chip shop-style chips made at home with floury potatoes and simple ingredients. This double-cooked method creates thick, golden chips with a fluffy center and a crisp exterior. Perfect for serving with fish, meat pies, or classic British sides like mushy peas and curry sauce. Ideal for deep frying or air frying, this recipe delivers authentic takeaway-style results with easy-to-follow instructions.

Crispy on the outside, fluffy on the inside — these homemade chip shop-style chips bring the iconic British takeaway experience straight to your kitchen. Made with floury potatoes and double-cooked for that signature texture, they’re perfect with a sprinkle of salt and a splash of vinegar.

Ingredients

1 kg (2.2 lbs) floury potatoes (unpeeled weight)
1 tsp vinegar (cider, white wine or malt)
Oil for deep frying

Instructions

Prep the Potatoes
Peel the potatoes and cut them into thick chips (about 1.5 cm wide). Rinse them thoroughly in cold water, twice, to remove excess starch.
Soak
Place the chips in a large bowl, cover with cold water, and add the vinegar. Let them soak for 30 minutes to help achieve a crisp exterior.
Parboil
Drain the soaked chips and transfer to a large saucepan. Cover with fresh water, bring to the boil, then simmer for 8–10 minutes, or until just tender.
Steam Dry
Drain the chips in a colander and let them steam dry for 5 minutes — this step helps prevent sogginess when frying.
First Fry
Heat the oil in a deep fryer to 170°C (340°F). Carefully lower the chips into the hot oil and fry for 5–6 minutes, or until pale golden and slightly crisp.
Serve
Drain well and serve hot, sprinkled with salt and vinegar.

Tips

Use floury potatoes like Maris Piper, King Edward, or Russet for best texture.
Double rinsing and soaking help remove excess starch and prevent soggy chips.
Letting the chips steam dry ensures they crisp up properly in the fryer.
Work in batches if necessary to avoid overcrowding the fryer.

Variations and Substitutions

Air fryer version: After parboiling and drying, brush chips with oil and air fry at 200°C (400°F) for 15–20 minutes, shaking halfway.
Seasoned chips: Sprinkle with smoked paprika, garlic powder, or chilli flakes after frying.
Alternative vinegar: Try malt vinegar for a classic British flavour, or apple cider vinegar for a lighter twist.

FAQs

Can I make these ahead of time?
Yes. Parboil and dry the chips in advance, then refrigerate. Fry just before serving.

Can I freeze them?
Parboiled chips can be frozen after drying. Spread on a tray to freeze, then transfer to a freezer bag. Fry from frozen, adding 1–2 minutes to the cooking time.

What oil should I use?
Use an oil with a high smoke point like vegetable, sunflower, or peanut oil.

Serving Suggestions

Pair with battered fish for a traditional fish and chips meal.
Serve alongside grilled sausages, meat pies, or fried chicken.
Add a side of mushy peas, curry sauce, or gravy for the full chip shop experience.

Why You’ll Love This Recipe

Crispy outside, fluffy inside — just like the real deal.
Customisable with seasonings or dipping sauces.
Perfect side dish or main with your favourite accompaniments.
Simple ingredients, minimal fuss, maximum flavour.