Chips (US: French fries) are difficult. In the UK chips are inclined to be quite large strips of deep fried potato. They may also be made with mashed potato reconstituted into chip shapes and then deep fried. These are all inclined to be slightly heftier than French fries, which are much finer and capture more fat and are crisper. The best chips are those, cooked as my mother did, in beef fat, taken out and cooled for a little and then popped in to crisp up. I have never eaten chips as good as hers.