Why are my home made chips soggy and not crisp and dry i use sun flower oil i not sure what the potatos are?

Answer 1

Tend to be soggy because the oil temperature is too low, the chips soak up the oil. Try cooking them in the oil and when soft remove them. Allow the oil to reheat and then plunge them back in, the extra temperature should crisp up the outside again.

Answer 2

for cripsy home made fries.............I use Crisp and Dry oil only.....there are some other ones about but this really does work well on all potatoes.....

1. dry the freshly cut potatoes on paper towel rubbing with a few sheets to get off any excess 'juice'.
2. salt them well.
3. Heat the oil to 180C. Do not put them in before it is at the right temperature!!
4. Place the uncooked potatoes into the basket of your fryer and lower slowly.
5. They will bubble like when toffee is cooking in a pan.
6. The oil will cool down because of the potatoes so after 3-4 mins lift the basket back out and leave over the oil to drip.
7. REHEAT the oil to 180C. This will only take about 2 mins.
8. Lower them back in and leave to cook for another 5 - 8 minutes. Depending on how you want them browning.
9. Drain over the oil.
10. Place into a colander lined with kitchen towel when completely drained and salt lightly.

Then SERVE!

Answer 3

Dear Fry Guy (lol),

The reason your chips aren't so crisp may be because of 4 things: (1) your using the wrong kind of potato, (2) you're drying them improperly, (3) you're cutting them too big, or (4) your storing them improperly.

First, you could be using the wrong kind of potato for this type of cooking method. My suggestion is to buy a bag of your favorite chips. Look on the back of the bag and find out who makes them. Contact them and ask them what kinds of potatoes they use. (You can also as them how they are made! Solving all of your problems.)

Second, you could be drying them improperly. If you're not doing so, chips should be dried using a rack. If you are drying them on a paper towel, you could be redepositing the oils onto the chips, making them soggy. Especially if you're drying one batch on top of the other....which is a big culinary no no!

Third, you could be cutting them to big, especially if you're doing so by hand. Use a mandalin to get a paper fine cut, and to make sure they are even every time. (Available in most culinary stores.....but watch those fingers while in use!)

Finally, you could have soggy chips, because you are storing them improperly. If this is the case, store them in an air tight container instead of a ziplock bag, where they can become moist.

Good Luck!

B

Answer 4

you should find out what potatoes you are using first, Maris pipers are probably the best type for chips.
other probable reasons is that your fat is at too low a temperature making the chips soak up all the fat (yuk) or insufficient cooking time.
here's my recipe, (best prepared the day before using)
peel some Maris piper potatoes, wash drain and wash again ( this gets rid of all the starch) cover the potatoes with duck or goose fat, and confit on gas mark 3 until they just start to brown. when cooked leave in the fat for 10 mins or so as to let the skin crisp slightly. remove from the fat and chill ( never freeze them).pre-heat some veg oil to 190 degrees Celsius and deep fry until quite a deep golden is taken on. drain the chips on some paper towel, season with salt and serve immediately. enjoy!

Answer 5

Make sure you have left enough room for the chips to move freely.

I agree with twice cooking, cook at 140 degrees celcius until the chip will fall from a knife after piercing.

Then reheat oil to 180 degrees celcius then cook until chips are a nice colour, drain well then serve.

( I have cooked thousands of portions of chips this way)

You could also cook them in a chip shop style which I think involves cooking them in one go but that will take a lot of learning of your timing and equipment and potatoes and temperatures.

Answer 6

If you are drying them then the only reason I can think of is that your oil is not hot enough. The best oil to use for chips is Crisp and Dry

Answer 7

HI the easiest way to get crispy chip's is a) ensure that your oil has reached the correct temperature, b) half way through cooking take the chips out for about two minute's and let the oil reheat itself. then put them back in. c) use a colinder lined with kitchen paper to drain off the excess oil

Answer 8

The best (and apprently "traditional") way of making chips at home is to blanche them in hot water first... This apprently makes them crisper and fluffier when fried... This is basically what the frozen chip companies do for you when you buy them in a bag.

Also, it's really important to hot oil and cooke them quickly... The longer they fry, the more oil is socked into the chip and the soggier it gets.

Answer 9

when the chips are three quarters cooked take them out of the oil for 3-4 minutes and then put them back in the oil, this always works for my chips

Answer 10

The oil may not be hot enough. Chips are great when par boiled, shaken a little to roughen the edges then fried in very hot oil. My grandma used to double fry them and hers were reallllly yummy :)