Royal Chips

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Royal Chips

When the Queen has chips what kind of chips does she have? We’re actually not entirely sure, but this recipe must be close. SuperCrunch Thick Cut Chips topped with caviar, capers, prosecco crème fraiche and pickled shallots. Chips can be sophisticated too you know.


  1. Combine the shallots, apple cider vinegar, white wine vinegar, sugar, salt and 100ml water in a bowl and leave for 30 minutes.
  2. Mix together the crème fraîche and prosecco and set aside.
  3. Heat the sunflower oil in a deep fat fryer until the temperature reaches 175°C.
  4. Submerge the SuperCrunch Thick Cut Chips for 3-3.5 minutes until crispy and golden.
  5. Remove the chips from the fryer and split across your favourite glasses or dishes.
  6. Season and top with a quenelle of crème fraîche, the caviar, capers, pea shoots and a few pickled shallot rings. *chef's kiss*


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