PrepSheet

Portion of chips: how much it costs to make, per portion

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A regular takeaway portion: 225 g of frozen 3/8-inch chips, fried and salted. Costed from JJ Foodservice wholesale prices dated 9 October 2026. The oil is an absorption and top-up allowance; the vinegar and salt at the counter are a few pence more.

Ingredients per portion£0.40
Batch of 10£4.00
Sell at 25% food cost£1.92 inc VAT (£1.60 ex)

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Ingredients and cost, 10 portions

IngredientPack pricePack sizeUsedCost
Frozen chips, 3/8-inch£13.999080 g2250 g£3.47
Vegetable oil (fryer top-up allowance)£8.505000 ml300 ml£0.51
Table salt£10.996000 g15 g£0.03
Batch total£4.00
Per portion (÷ 10)£0.40

Cost per line is pack price × (amount used ÷ pack size), the same sum the tool runs. Change one pack price and every line that uses it moves.

Method

  1. Fry from frozen at 175 °C for 3-4 minutes, to the pack time, in baskets no more than half full so the oil temperature holds.
  2. Drain, salt straight away and serve.

Costing notes

Frozen 3/8-inch chips work out at about £1.54 a kilo. Fresh-cut chips from a 25 kg sack of chipping potatoes (£16.99, about 68p a kilo) look cheaper, but you lose 20-30% in peeling and trimming, so usable chips come to roughly 90p-£1 a kilo before the labour, the blanching fry and the extra oil. Run your own trim test with the free yield calculator before you switch.

Chips are the highest-margin item on most takeaway menus: even at a £3 regular, the food cost is a small fraction of the price.

Where the prices came from

JJ Foodservice collection prices as shown on its public search pages on 9 October 2026 (delivery runs about £1-2 a case higher). A few lines JJ did not list in that day's searches reuse the dated prices already on our other starter recipes (7 September 2026, JJ Foodservice or Tesco retail, marked on each line). JJ does not label VAT on most lines: raw food is zero-rated in the UK, while soft drinks, alcohol, confectionery and some ingredients carry standard-rate VAT. Your supplier's price is the one that matters: open the recipe and type it in.

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