The Sydney Morning Herald have ranked Sydney’s takeaway hot chips to find the best in the city and among the list of the Top 13 are five Greek-owned business.
The search for the best chips coincided with Good Food’s Chip Month and involved reporters testing the hot chips at every major national fast-food and takeaway brand, and also searching independent outlets in Sydney.
The final rankings considered overall taste, seasoning, texture (both inner and outer), temperature and appearance.
12. Paul’s Famous Hamburgers, Sylvania
The well-known burger joint has been operating since 1957 and has been voted ‘Australia’s Favourite Burgers by I Love Food Awards’. Paul’s chips are yellow with chicken salt and spill out of a classic paper bag where all the best chips are found.
10. George’s Takeaway, Padstow
George’s has served south-east Sydney Greek-Australian takeaway food since 1970. Their small serving of hand-cut chips are anything but small and rival other store’s family pack size. Locals can’t help but come back to this second-generation store.
8. The Yeeros Shop, Annandale
The Yeeros Shop’s Annandale store recently opened in 2024 and its thick-cut crunchy chips have made the list. The cosy store is reminiscent of a traditional Greek restaurant and features earthy toned walls and cobblestone-patterned flooring, blending simple Greek aesthetics with modern touches.
4. My Father’s Yeeros, Ramsgate
Wrapped in white butcher’s paper, the hot chips at My Father’s Yeeros are just crisp enough on the outside and soft on the inside. Owners John and Olympia Plangetis use the same legendary recipe Greek expat Stamatios (Steve) “Taki” Plangetis used during his 30+ year tenure at The Yeeros Shop in Marrickville. Passed down through generations, the hot chips tell the history of the family’s legacy.
1. Olympic Meats, Marrickville
Coming in first place is Marrickville’s Olympic Meats. The chips are perfected by Timothy Cassimatis. The spuds are grown by The Gourmet Potato in the Southern Highlands and are hand cut, double-fried in rendered tallow until deep golden. They are then tossed in salt and Nostimini, a secret blend of Mediterranean herbs and spices, fragrant with oregano.
Source: The Sydney Morning Herald
