To make fried golden and crisp, choose a variety of potato chips (the reference being bintjes Belgium) and:
- cut into sticks
- wash in cold water to remove excess starch dry
- Poach the seven minutes in oil or lard (tradition of Britain) or beef fat (tradition Belgium) provided for frying at 170 ° C
- remove and let drain and cool
- slightly the plunge in the bath of oil, pork fat (British tradition) or beef fat (tradition of Belgium) to 180 ° C for two minutes, for frying and browning (A basket full of fries too is falling the temperature of the cooking oil and slows)
- blot or beat the fries.
It is imperative to offset the chips immediately after frying by dropping right out of the fryer on a double layer of absorbent paper towel and wiping in order to absorb all the oil to the surface as vapor water is still leaking.