Our Process

Our Process

There are no cutting corners when processing small batch kettle-cooked chips. At Chappy’s we follow the old-fashioned method of cooking low and slow resulting in a hard bite chip, aka Kettle-Cooked Chips.

Potatoes are sliced with skins on and cooked in small batches at lower temperatures south of 160 degrees. They are stirred and agitated throughout the process to ensure minimal sticking and chip diversity.

Each batch of finished chips should appear golden, bubbly and chip-like. The chippies are sorted and seasoned by hand with our tailor-made seasonings.

Read on for the full journey of humble spud to delicious Chappy:

1

First we select local GMO FREE spuds that we know will chip up a treat.

2

We begin the cooking process by slicing the potatoes into hot high oleic sunflower oil.

3

Freshly sliced chips are cooked in small batches by hand with a skimming rake.

4

Every batch takes approximately 7 minutes until they emerge from the oil, golden in colour, light and crunchy.

5

Hot chips are naturally hand-seasoned with our tailor made Chappy's seasonings.

6

Finally, Chappy's are packed and sealed tight in bags to keep fresh.

7

Satisfaction guaranteed when you make your next chip a Chappy's!