According to most Michelin starred chefs, creating the perfect chip – crisp on the outside, fluffy on the inside – is one of the most demanding culinary skills.

For instance, Hester Blumenthal’s recipe involves 38 separate processes spread over three days and includes seven separate frying stages in four different types of fat, five immersions in natural spring water at absolute zero ( -273° F), six three-hour drying periods using muslin and a trouser press and 11 tossings in sea salt, textures of capsicum, shiitake shavings, cinnamon crumb, grated frozen reindeer heart, fenugreek foam, pickled spraint, serge tartare, sesame cloud, desiccated flim-flam and wafted drivel.

In contrast, frozen oven chips can be prepared in less than 20 minutes and are guaranteed to be soggy and flavourless, while silicon chips can be melted in a similar period and used for breast implants. As the name suggests, microchips can be prepared in a microwave in less than 30 seconds, but unfortunately, usually taste of solder.

Maris Piper is generally considered the best potato to use for chips, though Maris Tussaud is excellent where a waxy texture is desired and Maris Stranglers ideal for golden brown chips.