Welcome to triple cooked joy - welcome to

The Chip Club

We Love Chips!

Light golden blonde and crispy on the outside, white and fluffy on the inside with a taste of real potato - everyone loves a perfect chip however such perfection is surprisingly hard to come by. Well not anymore! We have worked hard testing and trying numerous different methods, ingredients and timings and we are happy to say that we have achieved potato perfection

Here is an overview of how do we do it.
The timings, temperatures and amount of sampling that takes place are all top secret !

Select

Only the best potato will do. We get ours from The Potato Store in Kent

Chop

We leave the skin on – it adds a nutritious crunch and tastes great

Rinse

We then rinse in cold water to wash away some of the excess starch

Boil

Some clever bio-chemistry reactions here make for a better chip for you later

Dry

We found this makes the final chip much crispier

Fry

Low and slow fry in a combination of vegetable and sunflower oils

Freeze

Freezing of the internal water crystals improves the final crunch

 

Fry

High and fast fry to crisp up, season and serve

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Currently we take over the kitchen, every Thursday evening until late at the Bohemia, North Finchley, N12
http://www.thebohemia.co.uk/ 

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