how do you make the best chips?

Question

i live in the u.k

Answer 1

firstly maris piper potatoes are best then cut large thick chips boil a pan of water put chips in for 10 min remove and fry in deep veg oil till golden brown remove and wrap in kitchen paper to remove excess oil then serve preferably with a nice piece of dover sole heaven

Answer 2

Saw this recipe on This Morning Ainsley Harriot did it....
Chop potatoes into chunky chips, add to a saucepan of boiling stock (chicken or vegetable), cook for 20 mins, then remove, strain and leave to cool for a while (about 10-15 mins), put some vegetable oil in a large food bag, or airtight container with lid, add the cooked, cooled potatoes, and shake until covered with the oil.
Put the chips onto a baking tray then cook in the oven for about 20-25 mins, until golden, LOVELY!!

Answer 3

As James M suggested, different varieties are better for different things. I tend to use King Edward or Desiree for everything, and they seem fine. The potatoes must be 'old' though (i.e. when they crop, rather than the age - new potatoes will be labelled as such). I don't have a deep fat frier, so I use a wok - get the oil (veg oil) nice and hot, and carefully put the chips into it. Best to have dried the moisture off with kitchen towel first. You can see how done they are.

Answer 4

Peel and soak your potatoes overnight in water and lemon juice, with a thin layer of oil on the top of the water.

Thin slice the potatoes into chips.

Mix in a small container with a lid, salt (about a tablesppon for every 2 cups of flour) and flour.

take the wet potato slices, and coat them by sifting them gently in the container.

Deep fry the chips in peanut oil while the oil is boiling, remove as the chips float to the surface golden brown.

Dry and salt with Kosher salt.

Answer 5

Deep fry them first on a low heat setting (around 130) for about 7 mins. Take them out of the fryer and turn up the heat to full then fry them until brown. This will give chips that are crisp on the outside but moist and fluffy on the inside

Answer 6

Dont Peel the spuds!!! Just scrub them!! Then cut into good size chuncky chips, salt the fat, not the potatoes. Make sure the oil is really, really, really, really hot and deep fry untill nice and golden.
The trick is the seasoning before you serve them. Salt, then vinegar, then more salt and a good dollop of Mayo.

Answer 7

Cook very slowly in oil to until soft, the oil should be just hot enough to cook without browning. Drain and let go cold or at least cool down, and then when you want to cook them turn up to the heat to 180 C to make them crisp. Use rice brain oil, it absords less into food, which makes them crisper and is healthier than polyunsaturated oils.

Answer 8

I bought a chip pan! But some oven chips, and fry them in the chip pan in oil for the best results, they're brill ( especially with chicken in a white wine, mustard and normandy sauce!)

Answer 9

my mom used to put a pot of oil on the stove (now we have deep fryers) and slice the spuds really thin to make the best tasting potato chips in the world. or cut them thicker for "chips"

Answer 10

Try using sweet potato. Chop into strip, fry in hot oil in a frying pan or deep fryer. Delicious option to normal potato!