Beef Dripping Chips

Richard's method for classic old fashioned beef dripping chips. Best only attempted if you have a deep fat fryer.

Ingredients:

Chippies Choice potatoes peeled and hand cut

Beef dripping

Sea salt

Smoked Maldon sea salt

Malt vinegar

Method:

1. Heat a pan of water to boiling and season with sea salt.

2. Blanch the chipped potatoes in the boiling water for 4-5 minutes or until just tender.

3. Heat the beef dripping to 130oC. You will need about 1 litre for most fryers which is 2 x 500g blocks.

4. Carefully lower the chipped potatoes into the beef dripping and fry for 8-10 minutes, or until the dripping has stopped bubbling (this will mean that all the moisture has been removed).

5. Remove the chips from the dripping and set aside to drain on some kitchen paper (newspaper will do too).

6. Heat the beef dripping to 190oC and return the chips. Fry for 4-5 mins or until the chips are crisp and golden brown.

7. Remove the chips from the dripping and set aside on some more kitchen paper to drain.

8. Season to taste with Smoked Maldon sea salt and freshly ground black pepper.

9. Lightly spray with malt vinegar and serve.