In the United Kingdom, thick-cut deep-fried potato sticks are called chips. British chips are a central part of fish and chips and are generally wider and more substantial than the thin fries commonly served in the United States.
Traditional British chips are often cut into pieces roughly 10–15 millimetres thick, though sizes vary between shops and regions. They may be made from peeled or unpeeled potatoes and can be fried once or cooked in stages at different temperatures. The goal is usually a soft, fluffy center surrounded by a browned exterior.
The word creates a famous transatlantic mix-up. In the United States, “chips” usually means thin, crunchy slices sold in bags; in the United Kingdom, those snacks are called crisps. Conversely, British “chips” usually correspond to what Americans call French fries, although American fries are often thinner.
Recipes for deep-fried cut potatoes appeared in British cookbooks by the early nineteenth century. A commercial chip business was operating in England by 1854, and the food later became inseparable from fried fish, malt vinegar, salt, and takeaway shops.