I agree.
I’m not a fan of the huge, unwieldy ‘gastropub’ chip (that has made it into regular eateries) either at the other end of the scale. Often served like this and you only get about 9.
These are fine if you do them double or triple cooked, but at most places they are just a hard, starchy mess that are cold in the middle and give you indigestion.
What was wrong with the old heavily salted normal thickness chippy chip with just a bit of crunch around the edge? The whole thing needs BF to sort it out.
