Chips with Everything

Currently enjoying my favourite type of chip whenever I order them, pommes aka the French fry, that deliciously thin and crispy potato chip perfected by McDonalds, I've been pondering it's many cut potato rivals.

Chipshop or chippy chips. I grew up with these, a portion on my lap at least once a week. Once wrapped in newspaper, now served in huge sheets of off-white paper or polystyrene trays, they're not my favourite anymore. Often soggy and overly thick.  Even nostalgia doesn't make them better.

Steak chips. I would order these last of all and only if I had to. Way too thick and just short of a wedge, which I really can't stand. Just as bad are chips with the skin left on. Yuk. No, steak needs fries. 

Oven chips. A freezer convenience food for at home. The frozen fry is okay but nowhere near as good as it's fast food cousin. Often burnt or dried to fossil hardness, the oven chips progress must be watched if it's to come out tolerable. Thicker frozen oven chips like steak or thick cut are the pits.

Curly fries. A school invention I imagine. Often powdered like an armpit with paprika. Enough said.

Cheesy chips. Similar school innovation. Difficult to say what the chips are like given all the melted cheddar.

Crinkle cut chips. Now we're talking. A leftover from those glorious baby boomer teas we enjoyed in the Sixties, crinkle cut chips done well are second only to French fries in my book. Alas, a rarity these days, possibly endangered, I would go crinkle a lot more if I could.

Croquettes. I love them but they're not chips.

Whate are fave and least fave chips readers?

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