The Perfect Chip

Ever since I was a child, I have never been able to resist the satisfying crunch from biting into perfectly cooked potato chips. It’s one of my vices and as I’ve grown up, the chip has also become more sophisticated. It’s hard to go wrong with variations on the classic chip, but here are some of my contenders for ingredients that make the most perfect chip: 

Truffle oil

For a long time, using truffle in your dishes signified status, but now the easier availability of truffle oil has brought the intense flavour to the masses. I’m generally not a fan of the rather pungent taste of truffles, but it works surprisingly well when chips are cooked in the oil because it imparts extra flavour without being too overpowering. It tastes the best when shoestring fries are used rather than the thick cut steak fries.


You can throw anything on top of chips and it will probably taste pretty good, but one of my favourite combinations is grated parmesan, chilli and parsley. The chilli and herbs give it a nice kick, and the cheese makes the chips saltier without actually adding any salt – not that there’s anything wrong with some seriously addictive chicken salt or other seasoning powders to sprinkle on your chips….


There’s a dizzying array of sauces available to accompany your chips these days to elevate your favourite crunchy chip to the next level of flavour heaven. My pick would be any type of aioli (garlicky mayonnaise) or Sriracha chilli mayonnaise.

Thick or thin? 

The debate could go on forever about whether thin McDonald’s style chips or KFC style thicker chips are better. At the end of the day, it is down to personal preference and I swing more towards thin shoestring fries because the ratio of mushy potato innards to crispy skin on the outside is more evenly proportioned.

Which type of chips do you prefer? Let us know in the comments below.


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