The Fabulous Baker Brothers

The Fabulous Baker Brothers show us how to get crisp and fluffy chips, perfect for a chip butty with their homemade bread

Henry: "We find that a good brand of Maris piper works best for chips, but it's important to get chip grade ones as normal ones can end up not giving you the desired result."

Serves 4

Prep 15 mins + 10 mins cooling
Cook 20 mins

• 2kg Maris Piper potatoes
• 2 litres vegetable oil enough oil to fill a deep fat fryer

1. Peel and wash the spuds then chop them into chips. I like mine quite chunky but for a chip butty I think you want something just larger than a French fry. I don't mind the rustic look so keep the edges rough.

2. Place in a pan of cold water and bring to the boil. Allow to simmer for a few minutes, but keep an eye. We want the chip to start to cook on the outside but not completely cook through and turn to mash. It is a fine line so only cook for 5 minutes max.

3. Using a slotted spoon carefully lift the chips out and into a colander; shake them up to rough the edges while still hot. Tip onto a tray and chill for 10 minutes.

4. Heat the vegetable oil in your fryer to 150°C or warm the oil in a pan. Fry the chips for 5 minutes or until the chip is cooked through and the edges have sealed up but not gone too crispy or gained any colour. Lift out of the oil, spread on a tray and cool completely once again.

5. Heat the oil back up to 190°C and fry the chips again for 2 minutes or until they are golden in colour and crispy as anything.

6. Remove from the oil and drain on some kitchen paper. Toss with sea salt and serve.