Pub Chips
Crispy, golden, and perfectly seasoned, these homemade Pub Chips bring the classic pub-style snack straight to your kitchen! Made from hearty Russet potatoes, these thick-cut chips are double-fried for the ultimate crunch and lightly seasoned with a flavorful blend of salt, paprika, garlic powder, and black pepper. The secret to their irresistibly crispy texture lies in soaking the potato slices in ice water to remove excess starch and frying them twice at different temperatures. Whether served as a side dish, appetizer, or stand-alone snack, these pub chips pair beautifully with sauces like ketchup, ranch, or malt vinegar. Perfect for game days, casual gatherings, or satisfying your craving for a hearty, comforting bite, this recipe is your go-to for restaurant-quality chips made right at home.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 6 cups Vegetable oil
- 8 cups Water
- 2 cups Ice cubes
Instructions
Wash the potatoes thoroughly and peel them if desired. Slice the potatoes into 1/4-inch thick rounds to achieve the classic pub chip shape.
Fill a large bowl with 8 cups of cold water and add 2 cups of ice cubes. Submerge the sliced potato rounds in the water to remove excess starch. Let them soak for at least 30 minutes.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial for achieving crispy chips.
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (163°C). Use a kitchen thermometer to ensure accurate temperature readings.
Working in batches, carefully lower the potato rounds into the hot oil using a slotted spoon or spider strainer. Fry for 3-4 minutes, or until the chips are pale and tender but not yet golden. Remove the chips and let them drain on a paper towel-lined plate.
Increase the oil temperature to 375°F (190°C) for the second fry. Once the oil is heated, return the pre-cooked chips to the fryer in batches. Fry for an additional 2-3 minutes, or until the chips are golden and crispy.
Remove the chips from the oil and drain them on a fresh paper towel-lined plate. Immediately season them with salt, paprika, garlic powder, and black pepper while they are still hot.
Serve the pub chips warm with your favorite dips, such as ketchup, ranch dressing, or malt vinegar.
Nutrition Facts
Calories |
11937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1254.8 g | 1609% | |
| Saturated Fat | 179.3 g | 896% | |
| Polyunsaturated Fat | 806.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 267.8 g | 97% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 14.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6814 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
