how to make good chips ?

Question

my boys love home made chips any ideas on how to make them nice please
thanks

Answer 1

Use maris piper potatoes, slightly par boil first, but make sure that you let ALL of the water drain before the oil.

Make the oil as hot as possible. Take them out of the oil for a minute before the end and then put them back in. This heats up the oil again and browns them.

Answer 2

Ideally peel potatoes, slice and rinse well this will remove most of the starch. Then dry with a clean hand towel. This ensures that when put into hot oil the potatoes are dry, less spitting etc. Remember to shake during cooking this ensures that chips are cooked overall otherwise than can get stuck together and end up part cooked.
Another recipe is to cut potatoes into quarters part boil. Just till a fork goes in easily, not mushy. Then drain. Leave in saucepan with lid on to dry out then deep fry as chips. Crispy roasted potatoes lovely.
You can also slice potatoes like crisps instead of fingers for a change. Make a deal with them homemade chips three times a week but other days mash, boiled etc etc. Keep those healthy options going :)

Answer 3

The best way is to cook in lard - not as healthy as sunflower oil - but they taste much better. Select a good potato, King Edwards or Maris Piper. Cut the chips quite thin - if you want them crisp and delicious. The problem with most pans is you cool the fat when you put the chips in. So if possible cook in a cast iron pan. Make sure the fat or oil is smoking (really hot). Cook the chips for a minute or two and then remove and get the fat or oil up to temperature again and put the chips back in to crisp with the heat up high. Do not leave the pan - you need to watch it always - if it does catch fire. Don't attempt to put a chip fan fire out with water - it will make it worse. You cover the pan with a damp tea towel to cut off the air supply to the burning oil.

Answer 4

Try the following

Oven-roasted Chunky Chips

2 lb (900 g) Desirée potatoes
1 dessertspoon olive oil
salt

Pre-heat the oven to gas mark 8, 450°F (230°C).
You will also need a solid baking tray measuring approximately 16 x 11 inches (40 x 28 cm).

First wash the potatoes very thoroughly, then dry in a clean tea cloth – they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.

Answer 5

If I'm cooking oven chips I put the oven on for 5 minutes on gas mark 6 (200c) and put the chips on a tray on the bottom of the oven for around 20 minutes. I then put them on the top shelf of the oven for about 5-10 more minutes until they are slightly brown. Doing it this way means that the middles get nice and soft, but they outside is still nice and crispy.

I tend to use the Aunt Bessie's ones- don't bother buying the McCain's home fries, they are truly disgusting.

If I am being good and doing the chips in the fryer form scratch, I cut the chips up and then cook them in salted water for 5 minutes and then rinse in ice-cold water for a minute or so before chucking them in the fryer. Be careful that you shake off as much of the water as possible off of the chips before doing this, as oil and water don't mix and kitchen fires are not good!

Answer 6

Monday is chip day lol with left over roast meat pickles etc , I use any tattie I have bought but to make them healthier cut them really fat the skinnier they are the more fat they soak up. I heat the oil in a large old casserole dish i pinched off my mam (I hate them fat fryers ) Then when the chips float they are cooked to perfection as majority of the water has gone , sure fire way for lushes chips. Personally i think if they are part cooked then drained and put back in they are unhealthy and fat ridden hope you have success

Answer 7

The secret of good chips is to slice them and put them into cold water for an hour to remove the starch( you'll find it in the bottom of the bowl). Then take out and pat really dry and fry in very hot oil. Drain well when brown and sprinkle with sea salt. Delicious!

Answer 8

Buy the right potatoes usually says in supermarkets which is best for mash , frying etc or ask your greengrocer.

Deep fry them until they are cooked (you can do this when you need them or up to a few hours earlier) When you want to eat them heat oil until a small piece of bread browns when dropped in or chip temp in a deep fat fryer then plunge chips back in to crisp outside

Answer 9

Homemade Chips
1 baking potato, Unpeeled
2 tablespoons fat-free Italian salad dressing

1. Preheat oven to 500°F.
2. Lightly spray cookie sheet with vegetable cooking spray.
3. Slice unpeeled baking potato into very thin slices.
4. In bowl, toss potato slices with dressing until evenly coated.
5. Arrange potatoes in single layer on cookie sheet.
6. Bake about 20 minute or until lightly browned on both sides, turning once after 10 minute.

Answer 10

I know how to make home made corn chips. Buy Candies Corn Tortillas and use a pizza cutter to cut them like you would a round pizza. Place in hot oil to fry until crispy. Once they're done, place on paper towels to absorb excess oil, and sprinkle with salt. Great for salsa and guacamole!