Deep Frying Chips: What You Need To Know

Deep-fried chips are a popular snack and side dish, but can you make them at home using a deep fryer? The answer is yes! In this article, we will discuss the best types of potatoes and oil to use, as well as the ideal cooking temperature and time for perfect, crispy chips. We will also provide step-by-step instructions on how to make delicious deep-fried chips in a home deep fryer. So, if you're looking to recreate the chip shop experience in your own kitchen, read on!

Choosing the right potato

Starch Content

The key to achieving crispy chips is selecting potatoes with a high starch content. Starch helps create a fluffy interior and a crunchy exterior. Varieties with high starch content, such as Russet, Shepody, and Maris Piper, yield lighter and crispier chips that are less likely to become greasy. These potatoes have a dry, fluffy texture and a mild, nutty flavour that pairs well with various seasonings.

Moisture Levels

Moisture levels play a crucial role in determining the crispiness of your chips. Potatoes with high moisture content can result in soggy or greasy chips. Therefore, it is essential to choose varieties with lower moisture levels. Avoid potatoes that feel too soft or spongy to the touch, as they may have a high moisture content. Waxy potatoes, such as Yukon Gold or red potatoes, are not ideal for chip-making due to their higher moisture content.

Sugar Content

The sugar content in potatoes influences the flavour of your chips. Varieties with higher sugar content tend to caramelize more easily, resulting in a sweet and salty taste. However, be cautious not to choose overly sweet potatoes, as this can lead to chips that lack depth in flavour. A balanced sugar content is essential for achieving that perfect sweet and savoury combination.

Bruises, Discolouration, and Sprouts

When inspecting potatoes, ensure they are free from significant bruises, discoloured spots, or sprouts. Bruises can negatively affect the taste and storage quality of the potato. Sprouts, regardless of size, can be toxic, so it is best to avoid potatoes with any signs of sprouting. Additionally, avoid potatoes with a greenish tint, as this indicates the presence of a chemical called Solanine, which can cause illness if consumed in large quantities.

Size and Uniformity

Choose potatoes that are approximately uniform in size. This ensures that they cook evenly and at the same rate. Non-uniform sizes may result in some chips being overcooked or undercooked. Look for potatoes that are large enough to cut into desired chip sizes without wasting too much.

Firmness and Freshness

Select potatoes that feel firm to the touch. Potatoes with high moisture content tend to be softer and can result in mushy chips. Freshly harvested or new potatoes are ideal, as they tend to have smoother skins and higher moisture content, making them sweeter. If using stored potatoes, choose those that have been kept cool in a dark, dry space for 2–3 weeks to maintain their flavour and texture.

Skin Colour and Texture

Look for potatoes with smooth, undamaged, and unblemished skins. The skin should have a nice, even brown tone without any greenish cast. Skins that are starting to flake away are fine and are a sign of freshness. Avoid potatoes with wrinkled or rough skins, as they may affect the texture and taste of your chips.

Seasonality and Availability

Consider using potatoes that are in season, especially if you are using less common varieties. Maris Piper and King Edward potatoes, for example, are typically in season during the summer and autumn months but are usually available year-round. Using seasonal potatoes ensures they are at their freshest and most flavourful state.

In summary, the ideal potatoes for deep frying should be high in starch, low in moisture, and have a balanced sugar content. They should be firm, fresh, and free from any significant bruises or discolouration. By choosing the right potatoes and following the proper preparation techniques, you'll be well on your way to creating perfect, crispy chips that will impress your taste testers!

Preparing the potatoes

First, peel the potatoes and cut them into uniform chip shapes. The size of the chips will depend on your preference. For thicker chips, cut them into 1.5-cm thick batons. For thinner, crispier chips, slice them into 0.5-cm thick slices, then cut these into 1-cm wide chips.

After cutting, place the potatoes into a bowl of cold water and let them soak for about 30 minutes to remove excess starch. This will help prevent the chips from becoming soggy. Then, pat the potatoes dry with paper towels to remove any excess moisture. This step is important to prevent the oil from spitting and causing burns.

If you want to add extra flavour and ensure crispy chips, you can also try soaking the cut potatoes in ice water for 10-15 minutes. This will help the skins slide off more easily when frying.

Once the potatoes are dry, you can begin frying them. However, keep in mind that the potatoes and the fryer will release a lot of moisture, so it is recommended to place the chips in a colander or on paper towels before adding them to the oil to prevent sogginess.

Cooking oil temperature

The cooking oil temperature is a critical factor in achieving the desired texture and taste of your homemade chips. The ideal temperature range for frying chips is between 350°F (177°C) and 375°F (191°C). However, some sources recommend temperatures as low as 325°F (163°C) or as high as 450°F (232°C).

The cooking oil temperature depends on the type of oil used and the desired texture of the chips. For example, a higher temperature will result in crispier chips, while a lower temperature will produce a harder and crunchier texture.

When using a deep fryer, it is essential to preheat the oil to the desired temperature before adding the potato slices. This ensures that the oil is hot enough to cook the potatoes properly and prevents the chips from absorbing too much oil, resulting in greasy chips.

Additionally, the size and thickness of the potato slices will impact the cooking time and temperature. Thinner slices will cook faster and at a lower temperature, while thicker slices may require a higher temperature and longer cooking time.

It is also important to note that the oil temperature will drop when the potatoes are added to the fryer, so it is crucial to allow the oil to heat up again before adding more potatoes. Cooking in small batches can help maintain the desired oil temperature.

Moreover, the type of potato used will also affect the cooking temperature and time. Floury potatoes, such as Russet or Maris Piper, are recommended for their ability to produce crispy chips with fluffy insides. Soaking the potatoes in cold water before frying can also improve the texture by removing excess starch.

In summary, achieving the perfect cooking oil temperature for chips depends on various factors, including the type of oil, desired texture, potato variety, and slice thickness. By preheating the oil, using the appropriate temperature range, and adjusting the heat as needed, you can create delicious, crispy, and fluffy homemade chips.

Frying technique

Deep-frying chips is the best way to make the perfect chip. The best type of potato to use for chips is King Edwards or Maris Piper. These potatoes have a fluffy texture but hold their shape well and crisp up nicely. Cut the potatoes into uniform chip shapes, about 1.5cm thick. Peel the potatoes and then soak them in cold water for 30 minutes to remove excess starch before frying. After soaking, pat the chips dry to prevent the oil from spitting.

The oil you use is a matter of personal preference. For a healthier option, use vegetable oil, sunflower oil, or sunseed oil. If flavour is a priority, use beef fat, lard, or rendered beef fat. Heat the oil to 160°C for the first fry. Use a slotted spoon to carefully add the potatoes to the hot oil and cook for about 4 minutes. Remove the chips from the oil and drain them on a paper towel.

For the second fry, heat the oil to 175-190°C. Use a slotted spoon to add the chips to the hot oil again and cook for 6-8 minutes, or until tender and crisp. Remove the chips from the oil and drain them on a paper towel. Season with salt and serve immediately.

You can also cook chips in an air fryer or by pan-frying. To cook in an air fryer, cut the potatoes into finger-sized chips, leaving the skin on. Toss the potatoes with sunflower oil and a pinch of salt. Place the chips in the air fryer in a single layer and cook at 200°C for 30 minutes, or until golden and cooked through, turning halfway. For pan-frying, use oils with high smoke points such as vegetable or canola oil.

Serving suggestions

There are many ways to serve homemade chips. Here are some serving suggestions:

• The classic: sprinkle with salt and vinegar.
• For the chip shop experience: add grated cheese, mushy peas, gravy, or curry sauce.
• For a healthier option: bake the chips in the oven with a little olive oil, garlic powder, and salt and pepper.
• For a more indulgent option: deep fry the chips in olive oil until crunchy and golden brown.
• For a crispy texture: use high heat and an oil temperature of around 325 degrees Fahrenheit.
• For fluffy middles: fry the chips at a lower temperature first, then again in very hot oil to get the perfect crisp.
• For a unique flavour: use beef tallow (rendered beef fat) for frying instead of oil.
• For a gluten-free and vegan option: serve with popcorn chicken, sticky halloumi kebabs, or naan bread pizza.

Frequently asked questions