The secret to homemade chips is to choose the right spud, either maris piper or king edwards, peel and chip to size and the cover in cold water and leave a while till most of the starch is removed, then tea towel dry and plunge into a medium heat like 160/170 and just cook and not brown,till they are whiote and soft, let them rest meantime cook whatever you are having with them, if you are just having chips put the heat up to max, then plunge in for a couple of minutes,then pull out again while the thermostat gets backs to the max heat then plunge in a gain till you get the colouring u like, drain well and enjoy!!!!!