That’s a Chip Worth Eating!
There’s a moment in the kitchen when a chef bites into a fry and simply says, “That’s a chip worth eating.” No theatrics, no tasting notes – just instant respect for a perfectly cooked potato.
In this clip, that respect comes down to one surprisingly geeky detail: millimetres. As soon as the chip passes the test, the question isn’t about seasoning or oil – it’s, “Is that 12 mil?” The answer comes back, “12 is yours,” followed by, “That’s right, you recognise it,” like two chefs identifying a colleague’s work from a single bite.
What sounds like casual banter is actually precision. At 12mm, you’re in classic chunky-chip territory: big, generous, and fluffy inside, with a crisp shell that can take a good seasoning. But then comes the twist – “I think my favourite is the 9 mil. I gotta say that’s 12 mil and that’s really good.” Same potato, same oil, just a few millimetres difference, and suddenly you’re talking about a different experience on the plate.
That throwaway comment tells you everything about how chefs think. The 12mm chip is comforting and rich, while the 9mm has more edge, more crunch, more bite – and for this chef, more personality. When he adds, “It’d be a bit silly if I didn’t recognise it, wouldn’t it?” it’s half joke, half truth. Once you’ve dialled in your chip size, it becomes a signature as recognisable as your sauces or your plating.
The kitchen chat – “he’s got no skill on it,” “that’s right, you recognise it” – might sound like friendly digs, but it underlines something serious: skill shows in the simple things. Anyone can dress a plate; not everyone can make a fry that another chef can identify blind just from the thickness and the bite.
For home cooks and pros alike, the takeaway is simple: decide what kind of chip you want to be known for, then commit. Go slimmer, around 9mm, if you love crunch; go thicker, around 12mm, if you’re all about that fluffy interior – but whatever you choose, cut every chip the same and cook them with intent. That’s how you turn “just chips” into your chips – and maybe, just maybe, earn that ultimate compliment: “That’s a chip worth eating.”
