Triple cooked Chips

• I did warn you already that these triple-cooked chips are a real faff to cook but trust me they are worth the effort. Firstly you need to rinse the freshly cut chips under cold water until the water runs clear and then chuck them into a saucepan with cold water and bring to a simmer.

  You need to simmer them until they are soft but not cooked through.
• Drain them and chuck them in the fridge until cold (usually around 30 minutes or so).
• I heated some oil in a wok, but if you have a deep fat fryer it would be better. If you are using a deep fat fryer set the temperature to 130 degrees. I heated the oil and then turned the burner down, to keep the oil at a lower temperature.

  In small batches, I then fried the chips until they formed a crust but had no colour.

  Once this stage was complete, I chilled them in the fridge for another 30 minutes or so.
• Turning the fryer up to 180 degrees (or in my case turning the hob up to a higher flame), I fried the chips in small batches for about 4 or 5 minutes. Forming golden and crispy triple_cooked chips. After frying, I drained them on some kitchen paper and lightly salted them before serving.
  
• Yes, it is a faff and yes they take a bit of patience and time to cook. But it really is worth the effort.
  
• I hope you like this recipe and if you want to see more stuff don't forget to follow me on Facebook, Instagram and Twitter