For the chips, carefully heat the beef dripping in a wok to 120C (we use deodorised beef dripping sold in blocks, which makes the chips taste amazing! But use veg or sunflower oil if you prefer). Place the cut potato chips in for 8 mins. Remove with a slotted spoon and pat dry with a tea towel.
When almost ready to eat, reheat the dripping or oil to 190C. Place the blanched chips back in for 2 mins, until golden. Remove, drain on absorbent cloth, season immediately with salt and pepper and serve.