Accordion Crispiest Potatoes chips

Accordion Crispiest Potatoes chips

These crispy chips are so tasty and so worth the time spend to prepare them if you want to impress guests!
No ratings yet
Course Side Dish
Cuisine Irish
Servings 4


  • 8 rooster potatoes
  • 1 tbsp thyme chopped
  • 50 g parmesan grated
  • Oil for frying
  • Salt and pepper


  • Cut the potatoes into a rectangle. Keeping the thickness to about 3-4 cm thin depending on the size of the potato.
  • Using two wood skewers place on both side of the squared potato, slices into very thin incisions, letting the skewers stop your knife.
  • Turn the potato upside down and start slicing again with a 45 degree angle this time.
  • Place the chopped potatoes in water for 1 hour minimum or so to help remove excess starch.
  • I like to blanch them slightly for 2 minutes in boiling salted water to help remove extra starch, but it is not required.
  • Once ready, Preheat a deep fat fryer to 180˚C.
  • Place the potatoes in the oil. Cook for 3-5 minutes until the potatoes are cooked and crispy.
  • Remove from the basket and drain in kitchen paper.
  • Sprinkle straightaway the grated parmesan, slat and thyme.
  • Enjoy hot or at room temperature with your favourite sauce.
Keyword chips, Kevin Dundon, modern Irish, potato

Love this recipe? Why Not share it!