Im with AA, use a chip pan or in my case, a huge saucepan, like a 5L one.
But you have to boil the cut spuds for a few mins first....drain and shake them a bit and let them dry off.....so they go slightly 'fluffy' (they will then absorb more oil and be crispier)
Chuck in oil before its hot....and approx. 15-20mins later you have top tasting crispy chips 
I use rapeseed oil in the pan....but each to their own
You don't have to boil the chips first to get them crisp cooked properly.
1. Peel and chip the potatoes into a saucepan of cold water.
2. Rinse the chips well 5/6 times with cold water.
3. Put chip pan on low to medium heat.
4. As the oil starts to heat up, place 1 chip into the oil.
5. When chip rises to surface, place another chip into the oil, and wait for that chip to rise to the surface - oil is ready.
6. Tip remainder of chips into a colander, and shake well to get surplice water off them.
7. Carefully drop a few chips at a time into the oil.
8. Do not shake the basket, wait until chips start to brown, then shake the basket.
9. Repeat shaking occasionally , until chips look ready - enjoy.
10. Do not, repeat, do not have the heat too high.
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Topic: Proper Chips (Read 6210 times)