Game Chips

Kevin Kindland

Kevin Kindland

16th March 2014

Game Chips

Game chips are traditionally served with roast game birds such as pheasant, partridge or grouse. They also go well with drinks and are in fact the most delicious home-made crisps. To make them you need a mandoline, a special kind of vegetable cutter - with a wavy blade or 'teeth'.


  • Large Potatoes, peeled
  • Oil, for frying


Hold the potato with the palm of the hand against the teeth of the wavy blade and cut straight down. Turn the potato 90° so that your fingers are now facing the other direction. Cut straight down. Turn the potato 90° for the next slice - you are criss-crossing the slices. Wash the slices, pat them dry and fry in hot oil from which blue haze (not smoke) is rising - 190 °C / 375 °F - until golden. Drain on kitchen paper and serve hot.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you