What do you put on your chips?

[Granny Danger]

15 minutes ago, Shandon Par said:

If you don’t have any kind of fryer, this sort of chip/roast potato hybrid is good..

Peel potatoes and cut to your desired chip shape. Boil in chicken stock for about 10 mins. Drain then toss in whatever seasoning you fancy and stick in oven in a baking tin with oil and maybe even crumble some chicken stock over too.

Hopefully @Nutz_the_Squirrel will ignore this pish and invest in a deep fat fryer.

[stanton]

42 minutes ago, Nutz_the_Squirrel said:

How does one make decent ‘hoose chips’?  Sorely tempted to get a deep fat fryer just to ramp up my cholesterol even further.  

Get  blocks of Beef Dripping from the supermarket, Asda  usually have them , my local Tesco used too stock it but stopped luckily there's an Asda across the road  ,   It makes the fantastic tasting chips 

Edited May 3, 2020 by stanton

[Turkmenbashi]

Andalouse or pepersaus. 
Or Mayo if feeling plain

[Nutz_the_Squirrel]

7 minutes ago, stanton said:

Get  blocks of Beef Dripping from the supermarket, Asda  usually have them , my local Tesco used too stock it but stopped luckily there's an Asda across the road  ,   It makes the fantastic tasting chips 

And all this time I was thinking of making them out of potatoes...

[HeartsOfficialMoaner]

1 hour ago, Nutz_the_Squirrel said:

How does one make decent ‘hoose chips’?  Sorely tempted to get a deep fat fryer just to ramp up my cholesterol even further.  

Cut your chips and put them in cold water and then turn up the heat. One the first boil take them off the heat drain them, dry them and toss them in flour. Put them in the fridge until they are cold.

Fry them as you would normally when you are ready to feed your face.

[expatowner]

I’m still putting chutney on my chips.

[BFTD]

Why do oven chips always need double the cooking time to become anything like acceptable?

Edit: double the quoted cooking time on the packaging, I mean.

Edited May 4, 2020 by BigFatTabbyDave