2007-09-14 03:05:34 · 13 answers · asked by Bonobo 2 in Food & Drink ➔ Cooking & Recipes
I meant crisps, sorry, must be becoming American.
2007-09-14 03:07:08 · update #1
I usually soak the chips in water for 20 mins to remove starch, then after drying them, use very hot oil to initially cook them for a couple of minutes, then remove them and cool the oil slightly then re-fry them until they are the colour you require
2007-09-14 03:16:37 · answer #1 · answered by Swinton Lions 2 · 1⤊ 0⤋
it makes them crisper if you blanch them in boiling salt water for just a few seconds before dropping them in the oil. The salt gives them a bit of flavor, and the blanch pulls out some of the excess starch. This also flash cooks them a bit so they are more ready to crisp up when you put them in the oil. Be aware that the water will make the oil splatter unless you pat them dry first, so be careful when dropping them in.
2007-09-14 10:24:40 · answer #2 · answered by awakeatdawn 3 · 0⤊ 0⤋
I do agree with the thinner slicing and hot oil (use peanut). But also my trick is double dipping them. Fry them about 3/4 done, then take them out and place in the freezer to chill. After they chill re dip them in the oil and they crisp up almost instantly.
2007-09-14 10:17:42 · answer #3 · answered by ryanpro1 1 · 0⤊ 0⤋
Slice them thinner and make sure the oil is very hot. Sprinkle with salt right after you take them out.
I also let mine drain on a paper towel in the open. I do not cover them because it does tend to make them soggy.
2007-09-14 10:11:34 · answer #4 · answered by saved_by_grace 7 · 1⤊ 0⤋
potatoes have to be very thin, oil very hot and then immerse potatoe for short while....I find dipping the thin crisp in sweet chilli sauce or powder then into the hot oil can work too. Try different combo's...good luck
2007-09-14 10:27:39 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Slice your spuds very thinly using a mandolin or similar kitchen device. ( http://thumbs.ebaystatic.com/pict/1901220032946464_1.jpg )
Use lard or beef dripping. This adds flavour and cooking at a higher temperature cooks the crisps before they absorb the fat.
Eat them fresh.
2007-09-14 10:18:29 · answer #6 · answered by Hugo Fitch 5 · 0⤊ 0⤋
You might want to get yourself a small deep fryer. They get to higher temps than typical stoves do and the chips(crisps) are crispier.
2007-09-14 11:11:40 · answer #7 · answered by Oz 7 · 0⤊ 0⤋
let them soak in heavily salted cold water in the fridge for 30 min
only use crisco or lard for frying no oil and make sure it is very hot....
2007-09-14 10:57:49 · answer #8 · answered by doclakewrite 7 · 0⤊ 0⤋
Sounds like your not getting the oil hot enough,- and don't overload the pan.
2007-09-14 10:34:50 · answer #9 · answered by Anonymous · 0⤊ 0⤋
make sure over is absolutely piping hot before you put them in and also they are cut very thinly, you dont need to much oil either
2007-09-14 10:56:35 · answer #10 · answered by jo jo 4 · 0⤊ 0⤋