In Australia and New Zealand, hot chips are what the rest of the world calls french fries — those deep-fried, salted sticks of potato served piping hot, ideally from a fish-and-chip shop.
In Australia and New Zealand, hot chips are what the rest of the world calls french fries — those deep-fried, salted sticks of potato served piping hot, ideally from a fish-and-chip shop. The 'hot' distinguishes them from cold or snack-style crisps (what Australians call 'chips' in a packet). A beloved institution of Antipodean food culture, hot chips from the local chippie, wrapped in butcher's paper and eaten outdoors, are practically a national experience in both countries.
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Aussie and Kiwi vocabulary — bogan, daggy, brekkie, sheila, bach, jandals — the whole Antipodean lexicon, including outback dialect, surf and beach culture, and Sydney/Melbourne street slang.
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Australian and New Zealand term for what the British call crisps and Americans call potato chips — thin, fried, packaged snack chips. The cold distinguishes them from hot chips, meaning freshly fried potato fries. A perfectly ordinary term in Australasian English, illustrating how the same word does different jobs across regional varieties.
(Australia, New Zealand) potato chips, crisps.
(North America, Australia, Singapore, Philippines, Hong Kong, NZ) A potato crisp, a thin slice of potato that has been fried.
British English for what Americans call a french fry — a piece of potato cut into strips or chunks and deep-fried. The singular chipped potato emphasises the process: chipping means cutting into pieces, and the potato is then fried. In British fish-and-chip-shop culture, chips (the plural) are a national institution, and the more formal chipped potato occasionally appears in menus, newspapers, or contexts where precision matters. Think fat, soft British chip rather than the thin crispy American fry.
After the football match everyone piled into the fish-and-chip shop and ordered hot chips with chicken salt and gravy.
(Australia, New Zealand) french fries.