When I say Chips, I mean fried potato cut into chunks like what you get in the Fish ‘n Chip shop in Glasgow.  Some people call them french fries but that has connotations of skinny fried potatoes.  I mean chunks!

I got this idea from watching an anime about a young chef trying to create innovative meals and in one particular episode he was cooking potatoes in a bamboo steamer.  The reason behind is that you get perfectly cooked potatoes without the sogginess associated with boiling them.  So, I tried this method too but took it a step further to make chips:

They just need to be steamed for 15 to 20 minutes until they are tender but still firm.  Switch off the heat and allow to cool down.  At this point, they are dry and ready to be fried.  Simply fry the chips at about 400F (200C) until nicely browned.  Double fry if you want it extra crispy…this is another anime tip…just scoop the fried potato and hold it over the oil in a wire basket for 30 seconds (letting the oil drain) and then re-immerse in cooking oil for the second fry.

Ooooh…look at this:

Just like Glasgow…but serve with a wedge of lime for some Belizean flair.  Otherwise, if you want to be traditional, smothered in tomato ketchup and malted vinegar!