Triple-cooked chips

Triple cooked chips is an English dish created by chef Heston Blumenthal, who first started developing the recipe in 1992. Potato chips are first simmered, then cooled, drained, and freezed. Later on, the chips are deep-fried at a precise temperature and cooled, then deep-fried one more time.

The resulting potato chips have a crunchy, glass-like crust, while the interior is fluffy and soft. This innovative dish was first served at Blumenthal's restaurant The Fat Duck in 1995, and nowadays triple-cooked chips are a standard item in many other English restaurants.

And although you might think that it's a good idea to make these crispy snacks at home, British firefighters suggest visiting local chip shops instead of making posh chips in your kitchen due to recent surges in chip pan fires because the risk of fire is increased when food is fried more than once.