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How To Make Delicious Triple Cooked Chips

Published by: Chef Braam Botha • Updated: January 25, 2024 • Checked By: Chef Matty Riedel

About 15 years ago, an ingenious chef changed the game and raised the standard for the beloved Potato Chip. Heston Blumenthal created a masterpiece by adding a few more steps to the cooking process. Once you bite through the crunchy golden exterior into the fluffy white cloud in the centre, you will be convinced that this is the new chip-making standard. You will no longer be able to enjoy the common ‘twice cooked chip’ *insert rolling eyes of disdain emoji*. 

How To Make Delicious Triple-Cooked Chips 

Let’s look at how to make these delicious 3 times cooked chips. Firstly, you have to cut your Maris Piper potatoes into 2cm sticks (about 2 x 2 x 6cm); I love rustic chips and don’t bother with achieving perfection; however, if you are practising your knife skills, try cutting them all into identical sticks. After cutting them into chips, rinse them with cold water to wash off excess starch.  

Cover the chips with cold water in a large pot and place on the stove over high heat until soft (about 20 minutes). Starting the chips in boiling water will result in deformed and mushy chips. The cold-water start will ensure that the centre of each chip has time to heat up and cook evenly without the exterior over-cooking. Place the chips on a cooling rack to drain excess water and cool them completely. As soon as they have cooled, place them in a freezer for at least an hour to remove even more moisture. 

Fill a large pot or deep fryer halfway with grapeseed or peanut oil (sunflower or palm oil will also do) and heat to 130°C. In small batches, fry the chips for about 5 minutes or until a light crust has developed, then let them cool on a cooling rack again and place them in the freezer for another hour. They can stay in the freezer for a few days if you plan on making this in advance. 

Heat the oil to 180°C before starting the second frying stage. Again, fry your chips in small batches until golden brown (about 7 minutes). Place them on paper towel to drain the excess oil and season them with salt while still piping hot.  


Triple Cooked Chips Recipe

How to Make Delicious Triple Cooked Chips
This recipe takes a little more time to make but will be worth the extra effort. I love these chips with a nice garlic & truffle-oil mayonnaise. 
Always remember that a little extra effort goes a long way, enjoy this recipe! ? 
Click The Stars Below To Rate This Recipe:
5 from 1 vote
PREP TIME 10 minutes
COOK TIME 35 minutes
Freeze time 2 hours
TOTAL TIME 2 hours 45 minutes
CALORIES 156 kcal


  • 1 kilogram Maris Piper Potatoes
  • 1 Grapeseed or Peanut oil (enough to half fill your pot/ deep fryer) 
  • 1 Flaky Salt 


  • Cut potatoes into 2cm thick chips (about 2cm x 2cm x 6cm)
  • Rinse the cut potatoes to wash off excess starch
  • In a large pot cover the chips with cold water and place on high heat, boil for about 20 minutes or until chips are almost falling apart
  • Carefully transfer the chips to a cooling rack, let cool and place in freezer for at least 1 hour
  • Fill a pot or deep fryer halfway with oil and heat to 130°C
  • In small batches fry chips until a light crust form, about 5 minutes
  • Transfer back to cooling rack and let cool completely before returning to freezer for another hour
  • Heat oil to 180°C
  • Fry chips again, until golden brown and crispy about 7 to 10 minutes
  • Transfer chips to a plate lined with paper towel to drain oil
  • While still hot, season with flaky salt and enjoy!
Chefs Tips
Keyword Chips, potatoes
Nutritional Information
Calories: 156kcalCarbohydrates: 35gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 12mgPotassium: 842mgFiber: 4gSugar: 2gVitamin A: 4IUVitamin C: 39mgCalcium: 24mgIron: 2mg
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Chips cooked in an air fryer are great, too. Here’s how to do it.

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Chef Braam Botha