Crispy, Fluffy, and Boldly Flavoured – The Ultimate Homemade Chips.
Nothing beats the comfort of a hot, crunchy chip—and when done right, they’re borderline irresistible. These triple cooked hand-cut chips deliver a beautifully crisp crust with a fluffy centre, finished with a smoky kick from Cape Herb & Spice Chipotle Chilli Seasoning. Paired with a rich and cooling chipotle dip, this dish is a must for parties, burgers, or indulgent nights in.
Serves: 4–6
Prep Time: 2 hours (includes cooling time)
Cook Time: 15 minutes
Difficulty: Moderate
Ingredients
For the Creamy Chipotle Chilli Dip
- 1 cup (250 ml) sour cream
- 1 cup (250 ml) mayonnaise
- 2 garlic cloves, finely chopped or microplaned
- 2–3 tablespoons (30–45 ml) Cape Herb & Spice Chipotle Chilli Seasoning
- 2 tablespoons (30 ml) chopped fresh chives
- Cape Herb & Spice Spicy Chip Seasoning, to garnish
For the Triple Cooked Chips
- 2 kg large floury potatoes (Maris Piper or King Edward recommended)
- Salt, for boiling and seasoning
- Vegetable oil, for deep frying
- Digital thermometer (optional but recommended for temperature accuracy)
Method
1. Make the Dip
In a medium bowl, mix the sour cream, mayonnaise, garlic, Cape Herb & Spice Chipotle Chilli Seasoning, and chives. Stir until smooth. Cover and refrigerate to let the flavours deepen while you prepare the chips.
2. Prepare the Chips
Peel the potatoes and cut them lengthwise into thick chips (approximately 1 cm wide). Rinse thoroughly under cold water until it runs clear—this removes surface starch that prevents crisping.
3. First Cook – Boiling
Place the chips into a large pot of cold, salted water. Bring to a gentle boil and cook until just tender. Drain carefully and lay the chips in a single layer on a tray lined with kitchen paper. Allow to steam dry, then refrigerate for at least 30 minutes.
4. Second Cook – Blanching
Heat the oil to 140°C in a deep fryer or heavy-based pan. Fry the chips in small batches for 7–8 minutes until they’re soft and pale in colour. Remove and drain on a clean tray. Chill in the fridge for a further 30 minutes.
5. Final Cook – Frying to Crisp
Increase the oil temperature to 190°C. Fry the chips again in batches for 4–5 minutes until golden brown and perfectly crisp. Drain on kitchen paper.
6. Season and Serve
Toss the hot chips in Cape Herb & Spice Spicy Chip Seasoning. Serve immediately with the chilled chipotle chilli dip and extra chopped chives for garnish, if desired.
Why This Recipe Works
Triple cooking may sound indulgent, but it’s the secret to the ultimate chip texture: fluffy on the inside, crunchy on the outside. Cape Herb & Spice’s Chipotle Chilli Seasoning adds a deliciously smoky depth to the creamy dip, elevating this snack to gourmet territory. Whether served as a side, party appetiser, or a standalone craving-crusher, they’re always a hit.
Serving Ideas & Variations
- Loaded Chips: Top with melted cheese, spring onions, and jalapeños.
- Gourmet Finish: Sprinkle hot chips with grated Parmesan and chopped rosemary.
- Vegan Twist: Use dairy-free mayo and sour cream for a plant-based dip.
Storage & Reheating Tips
- Chips: Best eaten fresh, but par-cooked chips can be frozen after the second fry and finished later.
- Dip: Store in an airtight container in the fridge for up to 3 days.
Final Thoughts
Homemade triple cooked chips aren’t just a treat—they’re a revelation. With a perfectly balanced dip to complement their crunch, this dish brings restaurant-style comfort food to your home kitchen with ease. Cape Herb & Spice’s Chipotle Chilli and Spicy Chip Seasonings ensure you’re never short on bold, memorable flavour.