Crispy Seasoned Chips

    30 min

    These aren't your ordinary chips! Before frying, the chips are coated in a light batter with just the right amount of seasoning. The batter adds flavour and ensures the chips are crisp. They even stay crispy if you reheat in the microwave.

    846 people made this

    Serves: 8 

    • 1kg Maris Piper potatoes, peeled
    • 125g plain flour
    • 1 teaspoon garlic salt
    • 1 teaspoon onion salt
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 120ml water, or as needed
    • 250ml vegetable oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Slice potatoes into chips, and place into cold water so they won't turn brown while you prepare the oil.
    2. Heat oil in a large frying pan over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, regular salt and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
    3. Dip chips into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the frying pan one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on kitchen paper.

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    Reviews & ratings
    Average global rating:

    Reviews in English (667)


    The batter coating was very delicious and kept the fries crisp. I boiled the potatoes for a few minutes, but the potatoes still turned out hard after frying. I put them in the oven for about 15 minutes and that did the trick!  -  12 Aug 2011


    Excellent fries! Even using cheap potatoes, I got crisp fries. I used a deep fryer and added beer (lager) instead of water. For those wondering about dipping each fry seperatly...thin your batter just slightly (about a tbsp tops!) and put the batter in a medium-sized plastic container with a tight-fitting well-sealing lid. Add your cut potatoes, seal her up, then SHAKE for approx 1-2 mins to coat all the fries. This will evenly coat all the fries with batter and save you time in dipping them. When adding them to the hot oil, add them using tongs insead of your fingers...I took "tongs full" bunches and dropped them into the oil, let the batter set up ever so slightly, then seperated them by shaking the bunches until they came apart (about 1 min into frying). I'm impatient and while they didn't come out perfectly solo fries...the bunches were crisp and yummy too! Try adding cajun spices or chipolte pepper instead of the paprika, it gives them a little kick!  -  07 Apr 2008  (Review from Allrecipes US | Canada)


    Instead of frying, I BAKED these in the oven, which took about an hour or longer, but they came out nice and crispy on the outside. I just used flour, seasoned salt, cayenne and basil, then added half water and half oil to make a batter. I will make these again the same way! Yum!  -  14 May 2004  (Review from Allrecipes US | Canada)