Greek hand-cut chips

    25 min

    Hand-cut chips shallow fried in olive oil. You'll find this is a staple in many Greek homes, served with everything from meatballs (keftedes) to a simple fried egg. They are also excellent as part of a meze spread and go particularly well with tyrokafteri (see my recipe on this site). Sprinkle with dried oregano if desired.


    Greater London, England, UK
    35 people made this

    Serves: 2 

    • 3 large potatoes, peeled and cut into thin chips
    • 300ml olive oil
    • sea salt to taste
    • dried oregano (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large, deep frying pan, heat the olive oil over high heat until hot (about 180 degrees C) but not smoking. Add the chips all at once and stir. The chips should not be completely submerged in oil.
    2. Continue frying, stirring occasionally, until crisp and slightly brown, about 10 to 15 minutes. Remove from oil and drain on kitchen paper. Salt immediately. Sprinkle with dried oregano if desired.


    King Edward or Maris Piper potatoes work very well for these chips.

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    Easy and delicious :D  -  17 Aug 2016