Chip-shop chips are hard to equal – but it can be done. Photo \/ 123RF<\/p>\n
The fix<\/p>\n
1. Pick the right potato<\/p>\n
Not all spuds are created equal. Floury varieties such as Agria or Ilam Hardy have the low moisture and high starch needed for that fluffy interior and crisp crust. Waxy potatoes \u2013 great for salads \u2013 will never crisp properly no matter how long you cook them.<\/p>\n
2. Cut and soak<\/p>\n
Uniform thickness is essential for even cooking, around 1cm thick for a classic chip. Once cut, soak them in cold water for 20\u201330 minutes (longer if you have time). This removes surface starch, which is what makes chips gluey instead of crisp. Drain, then pat completely dry \u2013 water and hot oil are not friends.<\/p>\n
3. Go low, then high (for deep-frying)<\/p>\n
The secret to takeaway-quality chips is double cooking: first low, then high. Fill a deep, heavy-based pan or benchtop fryer no more than halfway with oil. Choose a high-oleic oil such as canola, sunflower or rice bran \u2013 they have a high smoke point and stay stable at heat, unlike cheaper blended vegetable oils that can oxidise and develop off-flavours.<\/p>\n
Heat gently to around 140\u2013150C for the first cook. Add a small handful of chips at a time and fry for 4\u20135 minutes until they\u2019re soft, pale and bend easily but don\u2019t break. Remove with tongs or a slotted spoon and drain on paper towels while the rest cook.<\/p>\n
Once all the chips are blanched, raise the temperature to 180\u2013190C for the second cook. Fry the cooled chips in batches for 2\u20133 minutes, just until golden and crisp. If you don\u2019t have a thermometer, dip the end of a wooden spoon in the oil \u2014 steady bubbles mean it\u2019s ready, vigorous bubbling means too hot.<\/p>\n
4. Dry before oiling (for oven chips)<\/p>\n
This is the step most people skip, and it\u2019s why home chips turn limp. After soaking or parboiling, drain and dry the potatoes completely \u2013 moisture turns to steam in the oven and ruins crispness. Spread the chips on a clean tea towel, pat thoroughly and let them air-dry for a few minutes before adding oil.<\/p>\n
Oven fries can get very close to chippie perfection. <\/p>\n
5. The oven method<\/p>\n
For oven chips, the principle is the same: a gentle cook first, then high heat to finish. Parboil cut potatoes for 4\u20135 minutes until just tender, drain well, dry completely, then toss lightly in oil \u2013 about a tablespoon per tray. Choose a high-heat oil such as rice bran, canola or light olive; extra virgin burns too easily. Bake at 190C for 20\u201325 minutes, turning once, then increase to 220C (or fan grill) for the final 10 minutes to brown and crisp.<\/p>\n
6. Don\u2019t overcrowd<\/p>\n
Whether you\u2019re using an oven or oil, chips need breathing space. Too many on a tray or in a pan traps steam, turning the batch soggy. Cook in two lots if you must \u2013 it\u2019s worth it. And if baking, preheat your tray before adding the chips so the underside starts crisping immediately.<\/p>\n
7. Season while hot<\/p>\n
Salt sticks best to heat and oil, so season as soon as they come out. Fine salt gives an even coat; flaky sea salt adds crunch. Add any herbs or spices right at the end \u2013 smoked paprika, garlic powder or rosemary work well \u2013 otherwise they\u2019ll burn.<\/p>\n
Extra tips<\/p>\n
If you\u2019ve joined the air fryer crowd, good news: it\u2019s almost foolproof for chips. The circulating heat mimics the second \u201chigh\u201d cook perfectly, giving that even, golden crunch with minimal oil. Toss the chips halfway and avoid stacking them too high.<\/p>\n
And if you secretly prefer the softer-middle chips \u2013 the ones that soak up vinegar and sit squashed in the middle of a fish and chip bundle \u2013 you\u2019re not alone. Many Kiwis argue over whether the perfect chip should shatter or sigh. <\/p>\n
For that soft, nostalgic texture, simply cook them as usual, then cover loosely with baking paper or foil for a few minutes before serving. The trapped steam softens the crust slightly \u2014 just like the ones hiding in the middle of the packet.<\/p>\n
To re-crisp leftover chips, heat them in a single layer in a hot oven or air fryer for a few minutes \u2013 never microwave them unless you enjoy soggy defeat.<\/p>\n
Making your own ‘maty sauce is the cherry on top when it comes to condiments for chips. Photo \/ Babiche Martens<\/p>\n
Dip it<\/p>\n
If all else fails<\/p>\n
You can still fake it. Cut a few corners with frozen oven chips, but treat them properly: cook straight from frozen on a preheated tray, give them space, and finish under a hot grill. They\u2019ll never quite match the real thing, but they\u2019ll get close enough to keep everyone quiet at the dinner table.<\/p>\n
Herald contributor Nikki Birrell has worked in food and travel publishing for nearly 20 years. From managing your kitchen to cutting costs, she\u2019s shared some helpful advice recently, including how to prep your barbecue<\/a> for summer grilling, gourmet hacks for elevating budget ingredients<\/a> and what toppings to choose for different crackers<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Chip-shop chips are hard to equal – but it can be done. Photo \/ 123RF The fix 1.…\n","protected":false},"author":2,"featured_media":145499,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[2851,95,61894,138,85815,23604,97787,1039,8344,85816,85817,2544,22397,3597,564,23855,71,3368,10938,26197,221,702,11113,13840,48016,3025,13631,111,139,50317,69,5270,48211,1963,544,84320,48499,223,1961,61,3608,4276,2963],"class_list":["post-145498","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","tag-also","tag-and","tag-birrell","tag-business","tag-calamities","tag-causes","tag-chippie","tag-chips","tag-common","tag-contributor","tag-culinary","tag-dishes","tag-favourite","tag-fix","tag-food","tag-frequent","tag-from","tag-guilty","tag-herald","tag-homemade","tag-how","tag-it","tag-kitchen","tag-like","tag-mistakes","tag-most","tag-never","tag-new-zealand","tag-newzealand","tag-nikki","tag-nz","tag-one","tag-ones","tag-series","tag-some","tag-tackles","tag-taste","tag-the","tag-this","tag-to","tag-were","tag-why","tag-zealands"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/145498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/comments?post=145498"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/posts\/145498\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media\/145499"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/media?parent=145498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/categories?post=145498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/nz\/wp-json\/wp\/v2\/tags?post=145498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}