Salt and Vinegar Chip Shop Chips with Chooki's Vinegar Chicken Salt

Difficulty: Easy | Prep: 15 min | Cook: 35 min | Total: 50 min | Serves: 4 | Dietary: Gluten-Free, Vegan

Proper chip shop chips. None of that skinny fry nonsense. We’re talking thick-cut, golden, fluffy on the inside, crunchy on the outside, tossed in Chooki’s Vinegar Chicken Salt while they’re still piping hot. The vinegar salt hits them and you get that classic chip shop smell straight away. Good luck not eating the whole tray.

Step 1: Cut and Soak

Cut your potatoes into proper thick chips, about 3cm wide. Real chunky. Chuck them in a big bowl of cold water and let them soak for at least 30 minutes. This pulls out the starch and is the difference between soggy chips and proper crunchy ones. Drain and pat them really dry with a clean tea towel.

Step 2: Cook Until Golden

For the oven: crank it to 220°C fan-forced. Toss your chips in olive oil, spread them out on a lined baking tray in a single layer (don’t crowd them or they’ll steam), and bake for 30 to 35 minutes. Flip them halfway through. You want them deep golden and crispy on the edges. For frying: heat oil to 160°C, cook for 6 minutes until soft, drain, then crank to 190°C and fry again for 3 to 4 minutes until golden and crunchy.

Step 3: Season and Serve

While your chips are still hot, tip them into a big bowl and scatter over the Chooki’s Vinegar Chicken Salt. Give them a good toss so the seasoning sticks to every chip. Pile them onto butcher paper, finish with a crack of flaky salt, and serve with tomato sauce and a squeeze of lemon.

Tip: The soaking step is non-negotiable. Skip it and you’ll end up with pale, floppy chips instead of the golden crunchy ones you’re after. If you’ve got time, soak them for a full hour.