What’s the Best Way to Cook a Chip?

Deep fried, air fried, oven baked — which method is right for your kitchen?

Chips May Be Simple — But Cooking Them Isn’t Always

Golden, crispy chips are a menu essential. But behind every portion lies a decision: how are you going to cook them? From traditional deep fryers to modern air fryers and combi ovens, there’s more than one way to get great results — and the right choice depends on your setup, volume, energy use, and customer expectations.

Deep Frying: The Classic for a Reason

For many kitchens, nothing beats the speed, consistency, and texture of a deep fryer. Whether it’s a compact tabletop model or a high-output twin basket fryer, this is still the gold standard for pubs, takeaways, and fast-paced service.

Rapid cook times

Familiar flavour and crunch

Ideal for high-volume operations

Looking to invest? Choose from electric or gas options, single or twin basket setups, and oil filtration systems to keep costs down and quality up.

Combi Ovens: For Kitchens That Need Flexibility

Modern combi ovens can cook chips from frozen with a crisp finish — often using just a touch of oil. While not a direct replacement for a fryer, they’re a great choice for multi-use kitchens where versatility and batch cooking matter.

They’re particularly useful in schools, healthcare settings, and casual dining environments where healthier cooking methods are in demand.

Air Frying at Scale: Meet the Lightfry 12E

Air frying has grown in popularity — but few commercial kitchens realise how powerful the right kit can be. The Lightfry 12E is a high-end, oil-free air fryer that delivers deep-fried texture using hot air, steam, and rotation — no ventilation or extraction required.

It’s ideal for operators focused on health-led menus, sustainability targets, or allergen safety. While the initial investment is higher, it offers long-term savings in oil, cleaning, and compliance.

Buying In and Reheating

Another route is to buy in pre-cooked chips and simply reheat them in an oven, combi, or even microwave. This suits low-volume kitchens, seasonal venues, or mobile operations where space is limited and consistency matters more than batch speed.

Don’t Overlook the Prep & Hold

However you cook your chips, quality starts before the heat. A reliable chipper ensures portion consistency and fast prep, while proper holding equipment keeps them crisp until they reach the plate.

Prep: Manual or electric chippers like the Metcalfe EC20

Hold: Heated chip scuttles, warming drawers, and gantries

Top tip: Poor holding = higher waste and lower margins

Conclusion: The Right Method Depends on You

There’s no single “best” way to cook chips — it all comes down to your kitchen. If you’re frying hundreds of portions an hour, a traditional fryer pays for itself fast. If you’re building a front-of-house snack station or health-led menu, something like the Lightfry might be the smarter long-term choice.

Sometimes a small upgrade — like a chipper, scuttle, or combi — pays for itself in weeks through saved time, reduced waste, or improved margins. That’s what we mean by return on investment (ROI): less effort, better results, and equipment that earns its keep.

Whichever route you choose, we’ve got the equipment to help you serve chips that customers will come back for.