Chip-Shop Style Chunky Chips with Hot Honey Recipe
These aren't your ordinary chips! Thick-cut potatoes fried in traditional beef tallow create incredibly crispy exteriors with fluffy centres, then get elevated with garlic butter, chilli heat, and a stunning spicy honey glaze. The black seeds add earthy depth whilst creamy garlic aioli balances the heat beautifully.
Ingredients
- For the chips:
- 2kg Maris Piper potatoes, scrubbed clean and cut into 2cm thick chips (keep skin on for extra texture and flavour)
- 800g beef tallow, for deep frying (enough to fill your pan 8cm deep)
- Fine sea salt, for seasoning
- For the garlic butter coating:
- 60g unsalted butter
- 6 large cloves garlic, very finely minced (about 2 tablespoons)
- 1 teaspoon dried chilli flakes, plus extra for serving
- ½ teaspoon freshly ground black pepper
- 1 teaspoon black seeds, nigella seeds
- For the spicy hot honey:
- 120ml runny honey, use a mild variety that won't overpower
- 2 small red chillies, finely sliced with seeds (adjust to your heat preference)
- Pinch of sea salt
- For the garlic aioli:
- 100ml olive oil
- 3 large cloves garlic, crushed to a smooth paste
- 1 large egg yolk, at room temperature
- 1 tablespoon white wine vinegar, or lemon juice
- ½ teaspoon fine sea salt
- Pinch of freshly ground black pepper
- Kitchen equipment:
- Large heavy-bottomed saucepan or deep fryer
- Cooking thermometer
- Large mixing bowl
- Small saucepan
- Wire rack or kitchen paper
- Slotted spoon or spider strainer
Directions
Step 1
Start by preparing your spicy hot honey because it needs time to infuse with all that gorgeous flavour. In a small saucepan, gently warm the honey over low heat for 2-3 minutes until it becomes more liquid and pourable, then add your sliced chillies and a pinch of salt. Let this bubble very gently for just 1 minute, then remove from the heat and set aside to infuse whilst you prepare everything else. The longer it sits, the spicier it becomes, so this is your chance to control the heat level perfectly.
Step 2
Now let's make that creamy garlic aioli from scratch, which is absolutely worth the effort. In a medium bowl, whisk together the egg yolk, crushed garlic, vinegar, and salt until well combined and slightly frothy. This is crucial for creating a stable emulsion. Begin adding the olive oil literally drop by drop whilst whisking constantly, and I mean constantly, until the mixture begins to thicken and emulsify after about 2 tablespoons of oil. Once it's thick and stable, you can add the remaining oil in a very slow, steady stream whilst continuing to whisk vigorously. If it becomes too thick, add a teaspoon of cold water to loosen it. Season with black pepper, taste, adjust the seasoning, and refrigerate until needed.
Step 3
Prepare your chips by cutting the potatoes into proper chunky 2cm thick chips, keeping the skin on for that authentic chip-shop texture and extra flavour. Rinse them thoroughly in cold water to remove excess starch, which helps achieve maximum crispiness, then drain well and pat completely dry with a clean tea towel. This drying step is absolutely essential because any moisture will cause dangerous splattering when the chips hit the hot fat and prevent them from crisping up properly. Spread them out on a wire rack for 5 minutes to air-dry further if you've got the time.
Step 4
Heat the beef tallow in your large heavy-bottomed saucepan over medium-high heat until it reaches 130°C/265°F on your cooking thermometer. This lower temperature is for the first fry, which cooks the chips through without colouring them. Working in batches to avoid overcrowding (this is crucial for maintaining the oil temperature), carefully lower the chips into the hot fat and fry for 8-10 minutes until they're cooked through and tender but still pale. Remove with a slotted spoon onto a wire rack or kitchen paper and let them cool for at least 10 minutes. This double-frying method is the secret to achieving that perfect chip-shop texture with fluffy centres and incredibly crispy exteriors.
Step 5
Whilst the chips are resting after their first fry, prepare your garlic butter mixture so it's ready to go. Melt the butter in a small saucepan over medium-low heat, then add the minced garlic and cook gently for 1-2 minutes until it's fragrant and just starting to turn golden but not brown. Don't be shy with this step because the garlic flavour is what makes these chips absolutely incredible. Remove from the heat and stir in the chilli flakes, black pepper, and black seeds, then set aside and keep warm. The residual heat will continue to infuse all those beautiful flavours together.
Step 6
Now for the second fry that creates that legendary golden crispiness. Increase the heat of your beef tallow to 180°C/350°F, which is the perfect temperature for achieving that deep golden colour and maximum crunch. Again working in batches, carefully lower the pre-cooked chips back into the hot fat and fry for 4-5 minutes until they're gloriously golden brown and seriously crispy. You'll hear them crackling and sizzling beautifully, which tells you they're getting perfectly crisp. Remove with your slotted spoon, giving them a gentle shake to remove excess fat, and drain briefly on kitchen paper.
Step 7
This is where the magic happens and everything comes together beautifully. Immediately transfer the piping hot chips to a large mixing bowl whilst they're still steaming, then drizzle over the warm garlic butter mixture and toss gently but thoroughly to coat every single chip. Season generously with fine sea salt whilst they're hot because the salt will stick better and the chips will absorb the flavour. The heat from the chips will help the butter and garlic coat everything evenly, creating an absolutely irresistible glossy finish that smells incredible.
Step 8
Transfer your gorgeous chips to a large serving platter or board, then drizzle generously with the spicy hot honey, letting it pool in places for maximum impact and visual appeal. Sprinkle over extra chilli flakes and black seeds for that final flourish, and serve immediately with the garlic aioli on the side for dipping. These chips are absolutely best enjoyed straight away whilst they're still hot and crispy, so gather everyone around and don't let them wait. The combination of crispy chips, rich garlic butter, sweet-spicy honey, and creamy aioli is honestly unforgettable and will have everyone coming back for more.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Beef
The Prophet ﷺ commanded a cow to be slaughtered and then distributed its flesh.
Butter
She used to send clarified butter to the Prophet ﷺ.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Olives
Eat of its oil and use it (the olives), for indeed it is from a blessed tree.
Olive Oil
Eat olive oil and use it on your hair and skin, for it comes from a blessed tree.
Vinegar
A house in which there is vinegar is not devoid of condiments.
Honey
And your Lord inspired the bees: 'Make ˹your˺ homes in the mountains, the trees, and in what people construct, and feed from ˹the flower of˺ any fruit ˹you please˺ and follow the ways your Lord has made easy for you.' From their bellies comes forth liquid of varying colours, in which there is healing for people. Surely in this is a sign for those who reflect.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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