Marianne Martinez
Making homemade potato chips is easier than you think and can be a rewarding experience. While it may take a little more time than simply opening a bag of store-bought chips, many people find that the extra effort is worth it for the delicious taste of freshly fried chips. With a few simple tricks, you can make crispy, golden chips at home without the need for deep frying or a lot of oil. This method also allows you to control the ingredients used and can be a healthier alternative to traditional deep-fried chips. So, can you make homestyle chips in a pan? The answer is yes, and here's how.
| Characteristics | Values |
|---|---|
| Difficulty | Easy |
| Taste | Good |
| Time | Medium |
| Oil | Olive, Safflower, Corn, Peanut, Vegetable, Sunflower |
| Oil Temperature | 130-190°C |
| Oil Amount | Enough to cover the bottom of the pan |
| Potato Type | Maris Piper, King Edwards |
| Potato Preparation | Peeled, cut, soaked in water, dried |
| Potato Seasoning | Salt, Vinegar, Garlic Powder, Parmesan Cheese |
| Cooking Method | Deep frying, Oven baking |
| Cooking Utensils | Deep pan, slotted spoon, thermometer, air fryer, baking tray |
| Storage | Plastic bag or airtight container |
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What You'll Learn
Preparing the potatoes
Firstly, peel the desired amount of potatoes. It is not mandatory to peel the potatoes, but doing so will result in a more uniform texture and appearance. After peeling, cut the potatoes in half or quarters lengthwise. The number of pieces will depend on the size of the potatoes and your desired chip thickness. It is important not to cut them too thin at this stage, as you will shape them into chip sizes later.
Next, rinse the potato pieces in tap water to remove excess starch. Starch removal is crucial as it helps achieve a crispier texture. Bring a pan of water to a boil and add the potatoes. Reduce the heat to a gentle simmer and cook for approximately 5 minutes for parboiling. You can test their doneness by inserting the tip of a sharp knife into a potato piece; it should go in partially but not too easily.
After parboiling, drain the potatoes in a colander and let them sit for a while. Then, slice the potatoes into chip shapes. For uniform results, use a mandoline slicer or a food processor with a slicing attachment. You can also cut them by hand to your desired thickness, typically around 1 cm strips.
To enhance crispiness, remove as much moisture from the potatoes as possible. You can do this by spreading the chips on a paper towel or kitchen cloth and patting them dry. Alternatively, place the chips in a large bowl of cold water and let them soak for at least 30 minutes or even overnight. This process helps remove excess starch and moisture.
Once the potatoes are dry, you can season them with salt, pepper, garlic powder, or any other desired seasonings. You can also add oil at this stage, tossing the chips to coat them lightly. However, some recipes suggest adding oil to the pan or baking tray instead of directly to the chips.
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Cooking methods
Pan-Frying
To make homestyle chips in a pan, start by peeling and cutting the potatoes into chip-sized pieces. Place them in a pan and rinse off the starch with tap water. Bring the water to a boil, then reduce the temperature to a gentle simmer for around 5 minutes. Drain the water and let the potatoes dry. Heat oil in a deep pan to 130°C (or 350-365°F) and carefully place the potatoes into the hot oil using a slotted spoon. Fry for about 7 minutes or until cooked through but not browned. Remove the potatoes from the oil and drain on paper towels. Increase the oil temperature to 190°C and fry the potatoes again for 4-5 minutes, or until crisp and golden brown.
Oven-Baking
For a healthier alternative, oven-baked chips can be made with very little oil. Preheat the oven to 200°C/400°F. Cut the potatoes into 1cm chip shapes, leaving the skin on for extra fibre and a rustic look. Line a baking sheet, place the chips on it, and drizzle with olive oil. Sprinkle with seasonings like garlic powder, salt, and pepper. Bake until crispy and golden.
Air Frying
Air frying is another option for making homestyle chips. Cut the potatoes into desired chip sizes, then parboil or soak them in water to remove excess starch. Dry the potatoes thoroughly and place them in the air fryer with a little oil and seasonings such as garlic powder, salt, or Parmesan cheese. Cook in batches until golden and crispy.
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Oil temperature
The oil temperature depends on the type of chip you want to make. For crispy, crunchy, golden-brown chips, the oil temperature should be between 180-200°C. For thick-cut chips, you can cook them at 140°C for 6-8 minutes and then turn the heat up to 180-200°C for 2-4 minutes.
If you want to make sure your chips are cooked through but not browned, fry them at 130°C for 10 minutes. For safety, use a cooking thermometer to check the temperature regularly.
When frying, do not overfill the pan with oil, and do not fry too many chips at once. It is also important to never leave the pan unattended.
If you are making oven chips, you can use a little olive oil, and bake at 200°C/400°F until crispy.
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Crispy chips
Making crispy chips at home is an easy and rewarding process. The secret to getting them crispy is to remove as much moisture as possible from the potatoes. This can be done by soaking the potatoes in water and then thoroughly drying them before frying.
Preparation
Start by peeling the desired amount of potatoes. Cut them in half or quarters lengthwise. The chips should be thick enough to allow for further slicing later. Rinse the potato pieces in tap water to remove excess starch. Bring the potatoes to a boil and then reduce the heat to a gentle simmer. After about five minutes, check if the potatoes are par-boiled by inserting the tip of a sharp knife into one of the pieces. The knife should go in, but not too easily. Drain the water and let the potatoes sit in a colander.
Frying
To fry the chips, heat oil in a deep pan to about 350-365°F (180-190°C). Olive, safflower, corn, peanut, vegetable, and sunflower oil are all good options. Be sure not to overfill the pan with oil and do not fry too many chips at once. Use a slotted spoon to gently place the chips into the oil and stir carefully. Fry for around ten minutes, or until cooked but not browned. Remove the chips from the oil and let them drain on a paper towel. Repeat this process until all the chips are fried.
Seasoning and Serving
Season the chips with salt, or salt and vinegar, to taste. The chips can be stored in an airtight container for up to a week.
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Serving suggestions
Homemade chips can be served with a variety of seasonings and dips, and they can be a great gluten-free, vegan option for family dinners.
If you want to stick to the classic flavour, sprinkle some sea salt on your chips. For extra saltiness, soak the chips in brine before cooking them. You can also experiment with other seasonings, such as garlic powder, chilli powder, smoked paprika, or onion powder. For a "Baked Potato" flavour, you can use a mixture of sea salt and buttermilk.
If you're making thick-cut chips, consider parboiling them before frying. You can also freeze them for an hour after boiling to enhance the texture. For a healthier option, bake the chips in an oven instead of frying them. Coat the chips with oil and seasonings before baking them, and don't overcrowd the baking tray to ensure crispiness.
Homemade chips can be served as a side dish or a snack and paired with various meals, including vegetarian and vegan options. They are a great alternative to frozen oven chips or unhealthy pre-made chips from a bag.
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Frequently asked questions
It is recommended to cut the potatoes lengthways into 1cm slices and then into 1cm strips. You can also use a food processor with a slicing attachment or a mandoline slicer for more precise slices.
You can use olive oil, safflower oil, corn oil, peanut oil, vegetable oil, or sunflower oil.
Removing the moisture from the potatoes will make them crispier. You can do this by soaking them in water and then patting them dry with a paper towel. You can also leave the skins on for more fibre and crispiness.
