Heston Blumenthal’s triple cooked chips have been replicated by restaurants around the world. This recipe is Heston’s original version.

The first secret is cooking the chips until they are almost falling apart as the cracks are what makes them so crispy. The second secret is allowing the chips to steam dry then sit in the freezer for an hour to get rid of as much moisture as possible. The final secret is to cook the chips in very hot oil for a crispy, glass-like crust.

Add to Favourites