Beef fat chunky chips
I recently made these glorious beef fat chunky chips live on TV and the iconic Josie Gibson stated they were the best chips she’s ever tasted. It made the 5am alarm SO WORTH IT. We even made extra batches for the crew to enjoy so hopefully that will secure me a return visit?
But back to me chippies! These are the chips you make for a proper treat. Happy occasion, sad occasion or any occasion tbh. I won’t lie, these THICC huns do require a bit more effort but triple the effort results in triple the reward. You’re left with a beautifully fluffy interior and golden, crunchy coating that will make you cry beefy tears of happiness. It’s the one chip I don’t feel like I need a dip with, they’re so good solo.
Why use red skinned potatoes?
I like to use a red skinned potato because they hold a nice bit of texture and they’re not as starchy as a maris piper, making them ideal for a proper chunky chip.
If you want a non-beefy version, check out my classic chunky chip recipe here. Can’t decide which ones I prefer to me honest. Maybe I should create a ‘world’s best chip’ series because I’m legit obsessed with every variety going. Give me waffle, crinkle, curly, shoestring or even a cheeky wedge and I am happy. Beige and fried is truly the way to my heart and it also helped secure the ring on my finger hehe.
For more spud related recipes, check out my dedicated page here. That’s right, a recipe homepage solely for the humble and iconic potato. You can also follow me on Instagram for ALL THE CARBS.
Ingredients
- 4 large red skinned potatoes
- Enough beef fat to fry in, covering the base of your pan, about an inch deep
- Table salt, for salting the water
- Rock salt
Method
- Top and tail the potatoes and then cut down each side of the potato until it is reasonably square. Peel off any skin that is left. Cut into rectangular chips, 2cm wide.
- Put the potatoes into a pan and cover with cold water. Season heavily with table salt, and bring to the boil. Cook for 7 minutes.
- Drain the spuds and leave them to cool/steam dry on a rack over a tray for 5-10 minutes. Then place a tea towel over them, and leave them until they are cool to the touch.
- Add the fat into a saucepan, and heat to 130C (check the temperature with a thermometer). Fry the chips in batches, until they have a solid outside, without colouring. Remove from the pan carefully and place them back on the rack to cool.
- Once they are completely cooled down (use a fridge if necessary), heat the fat to 180C, and re-fry the chips until they are completely golden. Sprinkle with plenty of salt and serve.