Can anyone suggest a good method of achieving crispy chips? Is there a good oil/technique I can use?

Answer 1

Vegetable oil; olive oil can't stand the heat..... (rapeseed if you can get it, it's becoming more common).

Heat the fryer to 150 degrees - in the meantime wash, peel and cut your chips. Place in a colander and rinse thoroughly.

Drain and tip onto a tea-towel.

(This bit's great fun)...Grab the ends of the towel to form a hammock with the chips inside and and tilt from left to right and right to left etc to dry them off and get rid off any excess starch.

Empty the chips into the frying basket and cook for 8 minutes for ordinary chips and 12 minutes for fat chips (fries 4 minutes).

Lift out of the oil, shake off excess oil and turn the fryer up to 190 degrees (or as hot as can be).

Have a bowl ready warming with scrunched up kitchen paper in it.

When properly heated put the basket with the chips back into the fryer and cook for a further 2/3 minutes (no matter what size - this is the crisping process), gently shaking the basket in the oil.

Lift and drain, again shaking off any excess oil.

If you want to go mad you can repeat this process.

Tip the chips into the kitchen paper lined bowl and leave for 30/45 seconds, then - using the kitchen paper - grab a handful and serve them up.

Crispy chip potato heaven.

You could at this point dust them with a smattering of paprika or pepper or cumin or whatever takes your fancy.

Only salt afterwards - not all people can tolerate the same salt levels in food.

Yes, lard works wonderfully but what a way to not look after your heart.

N.B. Fat chips are better for you as they soak up less oil, vice-verse fries are the least healthy option...but when it's a treat... :-)

Answer 2

I was taught to rinse the raw potatoes well to remove the starch (otherwise they will stick together).Then, refrigerate a few hours in a bowl of cold water (or ice water) for a few hours to get them cold. Dry them very dry with a towel or paper towel. The oil should be heated to 350 to 375 degrees before frying. Its very important to maintain a high heat, so don't put too many in all at once. If you have a basket, it is even better if you can lift them out when they are nearly done, then put them back in after the oil is hot again. They get crisper if they are fried twice.

Answer 3

Yes you can also do it with thick sliced potatoes. Fry them in oil on a low gas. Take them out and then fry them in a hot oil on a faster heat. With the thick sliced potatoes you take them out when they are golden brown...let them cool, crush them in the palm of your hand and refry them...then add salt and red chilli powder to taste and a sprinkling of amchur (mango powder)(This is the Sindhi (Indian) way of doing it and is very tasty). I always add a piece of garlic in with the chips too to make them tastier and I sprinkle salt whilst the potatoes are frying so if you make the crispy potatoes the Sindhi way then be careful with the amount of salt you add to the chips after they are cooked. They possibly wont need any more.

Answer 4

Double frying is the way.

Fry your chips until they just start to brown, take them out and let them cool for about 5 minutes (more time to cool won't hurt) then refry until done.

We do this to make french fries and potato chips crispy

Answer 5

always make sure the oil/fat is hot enough before you put the chips in other wise they will just soak up loads of fat and be soggy.

my mum always use to swear by blocks of vegatable oil, the stuff that goes solid when cold (yack), personally i like crisp n dry, you can't taste the fat in the chips. cant stand chips where you can taste the oil thay are cooked in.

Answer 6

partially boil the potatoes
Cool then cut into chips or wedges
Deep fry in your favourite oil
Drain on absorbent paper.
Excellent results every time

Answer 7

boil them first, then fry them until they are golden brown then take them out leave to cool then refry until crispy

Answer 8

Boil them.