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French Chips

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic recipe for homemade French chips delivers the ultimate vegetarian side dish, boasting a fluffy interior and a perfectly crisp, golden exterior. By using the traditional double-fry method, you ensure the potatoes are cooked through before achieving that signature crunch. These chips are a wonderful accompaniment to a variety of meals, offering a far superior flavour and texture to shop-bought frozen alternatives.

Ideal for a weekend treat or a sophisticated bistro-style dinner at home, these chips are best made with Russet or similar floury baking potatoes. The process requires a little patience as you work in batches, but the result is a professional-standard snack. Serve them piping hot with a generous dusting of sea salt and a side of rich mayonnaise for an authentic touch.

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Ingredients for French Chips

  • About 1925ml vegetable oil

  • 900g medium baking (russet) potatoes, peeled

  • Equipment: a deep-fat thermometer

  • an adjustable-blade slicer fitted with french fry or large (1/4-inch) julienne blade

  • Accompaniment: mayonnaise

How to make French Chips

Heat 1 1/2 inches oil to 163°C in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with slicer into 1/4-inch sticks.

Fry potatoes in 5 batches for 1 1/2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. (Return oil to 163°C between batches.)

Heat oil to 177°C. Refry potatoes in 5 batches until golden and crisp, about 5 minutes per batch, and transfer to clean paper towels to drain. (Return oil to 177°C between batches.)

Season chips with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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