Custom Printed Chip and Fries Cones with Optional Sauce Pocket

What is a chip cone?

A chip cone is a pointed holder that narrows to a tip at the bottom. Fries go in from the wide top and stand upright, so a modest portion looks tall and full.

There are two main types. A board cone is cut and folded from folding board and holds its shape once filled. A paper cone is rolled from greaseproof or kraft paper and suits quick, low-cost service.

Our photos show both: kraft board cones with a ketchup pocket, printed board cones, and rolled paper cones in a newsprint-style pattern.

Why choose a cone with a sauce pocket?

The pocket is a small fold near the rim that holds a squeeze of ketchup, mayo or garlic sauce. Customers dip as they eat, with no separate pot to juggle.

It suits people who walk and eat at the same time. One hand holds the cone, the other does the dipping, and there is no lid to lose on the ground.

The pocket does take some space from the fries. Ask for a slightly taller cone if you add it, so the portion size does not shrink.

Which businesses use fries cones?

Cones suit food that is eaten in a crowd. Traders like them because they look striking in photos and need no table.

• Festival and event fries stalls
• Belgian-style fries shops serving thick-cut chips with mayo
• Burger bars offering fries as a walk-away side
• Fairground and seaside kiosks
• Street food markets where seating is limited
• Wedding and party caterers running a fries station

How tall should a chip cone be?

Measure from the tip to the top of the rim. A cone around 220 mm tall is a common size for a regular portion with a dip.

A short cone empties fast and looks small. A cone that is too tall leaves an empty point at the bottom, so customers feel short-changed.

Thick chips fill a cone faster than thin fries, because they cannot pack into the narrow tip. Test a portion in a rolled sheet of paper before you fix the height, and send us the size in mm or inches.

For a menu with two portion sizes, keep the same rim width and change the height. The cones then share a stand, and staff can spot the large size at a glance.

Board or paper: how do cones cope with oil and steam?

A cone is open at the top, so most steam lifts away and the fries stay crisp. Oil runs down towards the tip, where it gathers if chips are not drained.

Board cones keep their shape even when the tip gets warm and oily. For wet sauces or vinegar, a grease-resistant lining or coating on request keeps the board firm for longer.

Paper cones use greaseproof or kraft paper. Greaseproof sheets resist oil well, while kraft gives a natural brown look. Food-contact materials can be requested for either and are confirmed with your price.

How do I stand cones at the counter?

A cone cannot sit flat, so plan where filled cones will wait. Most traders use a cone stand or a block with holes drilled to the right width.

Tell us the hole size you already use, and we shape the cone so it sits at the same depth every time. It keeps the line of filled cones neat during a rush.

Paper cones are usually handed straight over. Board cones are easier to park in a rack while sauce goes on.

At events, a stand on the serving shelf also keeps filled cones off the counter, where spilt salt and drips would mark the print.

Printing a cone: what works best?

A cone is printed flat, then folded or rolled, so the artwork wraps round the outside. Bold patterns and repeated logos work better than one large central image.

The tip area gets tight and creased. Keep text and fine detail in the top half, where the surface is widest and easiest to read.

One or two colour print on kraft keeps costs down. Full colour CMYK on white board suits brand colours and illustrations, with matte or gloss varnish if you want a different feel. Our tips for print-ready packaging artwork cover safe zones and bleed.

What foods suit a cone besides fries?

Anything bite-sized and fairly dry works well in a cone. Halloumi fries, sweet potato fries, onion rings and popcorn chicken all sit nicely and can be eaten with fingers or a fork.

Sweet treats suit cones too. Churros with a chocolate dip in the pocket are a common pairing, and mini doughnuts look generous piled above the rim.

Avoid foods that need cutting or that carry a lot of loose sauce. Loaded fries with pulled meat and cheese are better in an open box with room for a fork.

If one cone design must cover several items, print your business name rather than the word fries. A single artwork then serves the whole menu, which keeps reorders simple.

How should staff fill a fries cone?

1. Drain the fries well and shake the basket before filling.
2. If the cone has a pocket, add the sauce first so it does not land on the chips.
3. Hold the cone in a stand and scoop fries in until they rise above the rim.
4. Season over the top, then add a wooden fork at the side.
5. Hand the cone over by the middle, not by the soft tip.

Which mistakes should I avoid with chip cones?

Cones look simple, but small details decide how they perform at a busy stall. These slips come up again and again.

• Choosing a cone so tall that the tip stays empty
• Adding a sauce pocket without allowing extra height
• Using paper cones for heavy toppings like cheese sauce
• Printing small text near the tip, where it disappears in a fold
• Ordering cones without checking the stand they must fit

How do I order printed chip cones?

Tell us your cone height, whether you want a sauce pocket, the board or paper, your print colours and rough quantities. Quantities are quoted per order, and our pricing begins from £0.25 per unit, which we confirm in writing on the quote.

Our designers lay out your artwork on the cone shape for free and send a free proof before printing. After you approve it, production runs 4–6 business days. Your cones then reach you by free tracked delivery within the UK in 2–3 business days.

Reported misprints or transit damage within 10 days, with photos, are reprinted or refunded. For other fries formats, browse our full fish and chip packaging range.