Make Crispy Chips Without A Deep Fryer: Easy Tricks

Making chips without a deep fryer is possible and can be done in a few different ways. One method is to use a large, heavy-duty saucepan with oil, monitoring the temperature to ensure it stays between 340 and 350 degrees Fahrenheit. Another option is to use a cast-iron skillet or a non-stick baking tray in the oven. The key to achieving crispy chips is to remove excess starch and moisture before cooking, which can be done by soaking and thoroughly drying the potatoes.

Characteristics of making chips without a deep fryer

Use a heavy-duty saucepan

If you don't have a deep fryer, you can use a good, large, heavy-duty saucepan to make chips. It is important to avoid using a non-stick saucepan. The oil should not be filled above the halfway mark. Temperature control is also important for achieving perfect results. An inexpensive meat probe can help with this.

Firstly, you will need to peel and cut your potatoes into chip shapes. For skinny fries, cut the potatoes into 1cm slices, then cut into 1cm sticks. For thicker chips, cut 2cm slices and then cut into 2cm batons. You can also leave the skin on or cut the potatoes into wedges if you prefer.

Next, remove the excess starch from the chips by soaking them in a large bowl of cold, lightly salted water for 30 minutes to an hour. After soaking, dry the chips thoroughly with a clean tea towel. Any remaining moisture will create steam and prevent the chips from crisping up.

Then, place the chips in a bowl and drizzle oil over them, tossing well to coat. Groundnut oil is a good option as it has a high smoking point and will give the chips an even colour. Heat the oil in your heavy-duty saucepan to 180 degrees Celsius. Carefully place the chips into the hot oil, ensuring not to crowd the pan, and fry for 20-25 minutes. Turn the chips over and fry for another 15-20 minutes, until they are golden and crispy.

Finally, remove the chips from the oil and place them on kitchen paper or a clean towel to absorb any excess oil. Season with salt and serve.

Soak potatoes in salted water

Soaking potatoes in salted water before frying is a crucial step in achieving the perfect chip. Not only does it remove excess starch, which can cause a gel-like effect and make potatoes take longer to cook, but it also draws out moisture, resulting in a sturdier, crispier chip.

The process of osmosis means moisture is drawn to higher concentrations of salt, so placing potatoes in a saltwater bath will help remove some of their moisture content. The longer you soak the potatoes, the crispier they will be. However, this can be anywhere from 15 minutes to 6 hours, depending on the recipe and your time constraints. For example, one recipe recommends soaking potatoes in salted water for 15 to 30 minutes, while another suggests leaving them to soak for 30 minutes to an hour. If you have the time, you can even leave them overnight.

After soaking, it is important to thoroughly dry the potatoes. Any remaining moisture can create steam and prevent the potatoes from crisping up during the frying process.

In addition to improving the texture of the chips, soaking potatoes in salted water also helps to season them. This simple step can elevate your chips and take them from bland to delicious.

Dry potatoes thoroughly

Drying the potatoes thoroughly is an essential step in making chips without a deep fryer. After boiling the potatoes, it is crucial to remove any excess moisture to ensure crispiness. Here are some detailed instructions to achieve this:

First, after boiling the potatoes in salted water, gently lift them out and place them on trays in a single layer. This allows them to steam dry and develop a slightly leathery exterior. Leaving them uncovered in a cool place, such as a fridge, will further enhance the drying process. This step is crucial, as any remaining moisture can turn to steam during the frying process, inhibiting crispiness.

Next, spread the potatoes out on a clean tea towel or kitchen paper. This step helps to absorb any remaining moisture on the surface of the potatoes. Make sure to pat them dry gently to remove as much water as possible. This step ensures that the potatoes are completely dry before the next step, which involves coating them in oil.

Finally, after coating the potatoes in oil, it is essential to spread them out on a baking tray in a single layer, leaving space between each potato. This ensures that the hot air in the oven can circulate around them, promoting even cooking and crispiness. Overlapping the potatoes can result in uneven cooking and sogginess.

By following these steps, you will effectively dry the potatoes, which is a crucial step in achieving crispy chips without the need for a deep fryer. This process may take some time, but it is worth the effort to ensure your homemade chips have the perfect texture and taste.

Use grapeseed oil

Yes, it is possible to make chips without a deep fryer. Here's a guide on how to do it with grapeseed oil:

Grapeseed oil is a popular choice for cooking due to its high smoke point, mild flavour, and versatility. It is extracted from grape seeds, often as a byproduct of winemaking, and has a neutral aroma and flavour compared to other oils like olive oil or peanut oil. Its high smoke point, typically between 390 and 420°F, makes it suitable for high-heat cooking without compromising the flavour of your food.

When making chips, start by peeling and cutting your potatoes into the desired shape. For skinny fries, cut the potatoes into 1cm slices, then into 1cm sticks. For thicker chips, cut 2cm slices and then into 2cm batons. You can also leave the skin on or cut the potatoes into wedges if you prefer. Soak the cut potatoes in a large bowl of cold, lightly salted water for 30 minutes to an hour to remove excess starch and improve crispiness.

After soaking, dry the potatoes thoroughly on a clean tea towel. Any remaining moisture can create steam and prevent your chips from crisping up. Place the dried potatoes in a bowl and drizzle grapeseed oil over them, tossing well to ensure they are evenly coated. Grapeseed oil's mild flavour and high smoke point make it an excellent choice for achieving crispy chips without overpowering the flavour of the potatoes.

Preheat your oven to 200°C/180°C fan/gas mark 6. Spread the coated potatoes in a single layer on a large, good-quality, non-stick baking tray. Leave some space between the potatoes to ensure even cooking. Bake for 40-50 minutes, turning them a few times during cooking to promote even colouring. Your chips are ready when they are golden on the outside and fluffy on the inside.

Grapeseed oil is a versatile and flavourful choice for making oven-baked chips. Its high smoke point and neutral flavour make it ideal for achieving crispy, golden chips without the need for a deep fryer. Enjoy your homemade chips with your favourite condiments!

Freeze chips to make them crisp

Making chips at home can be a long and tedious process, but it doesn't have to be. A great way to save time and effort is to make a big batch of chips and freeze them. This way, you can enjoy delicious, crispy chips whenever you want without the hassle of preparing them from scratch every time. Here's a step-by-step guide to achieving the perfect crispy chips by freezing them:

Step 1: Prepare the Potatoes

Start by selecting the right type of potatoes. For crispy chips, go for floury varieties like Maris Piper, King Edward, Russet, or Wilja. These potatoes will give you that perfect combination of a crispy exterior and fluffy interior. Peel the potatoes and cut them into your desired shape—you can go for skinny fries, fat chips, or wedges, or even leave the skin on for a rustic touch.

Step 2: Soak and Dry

Once your potatoes are cut, remove some of the starch by soaking them in a large bowl of cold, lightly salted water for 30 minutes to an hour. This step is important because starch can inhibit crisping. After soaking, thoroughly dry the potatoes with a clean tea towel. Any remaining moisture can create steam and prevent your chips from getting crispy later on.

Step 3: Parboil or Microwave

Now, you'll want to parboil your potatoes. Place them in a large saucepan of salted water and cook for about 4 minutes. Alternatively, you can use a microwave for more convenience and to avoid overcooking. Microwave the potatoes on full power for around 5 minutes, and then drain any water. This step helps get rid of excess moisture in the potatoes, which will result in crispier chips.

Step 4: Season and Freeze

After your potatoes are cooked and dried, it's time to add some flavour. Drizzle or toss the potatoes with oil—options like rapeseed oil, groundnut oil, or olive oil work well. You can also add spices and seasonings like paprika, cayenne pepper, or even a crunchy coating of cornmeal mixed with paprika, salt, and pepper. Divide the potatoes into resealable freezer bags, adding a tablespoon of oil to each bag. Seal the bags and gently move the chips around so that they are coated with the oil and spices. Label the bags with the date and freeze them for up to 6 months.

Step 5: Bake and Enjoy

When you're ready to enjoy your crispy chips, preheat your oven to 220°C. There's no need to thaw the frozen chips first. Place the desired amount of frozen chips on a non-stick baking tray or mesh tray for even crispier results. Bake for 20 minutes for thinner chips or up to 40 minutes for chunky chips and wedges. Be sure to turn them occasionally to prevent sticking. Your chips are ready when they are golden brown, crispy, and tender. Sprinkle with salt, and enjoy!

Tips for Success:

• Always use a good-quality, heavy-duty baking tray to prevent buckling and ensure even browning.
• Choose the right type of potato—floury potatoes are key to achieving a crispy exterior and fluffy interior.
• Don't skip the soaking and drying steps, as these are crucial for removing excess starch and moisture, resulting in crispier chips.
• Parboiling or microwaving the potatoes before freezing helps reduce moisture and improves the final texture.
• Season your chips with oil and spices before freezing for added flavour.
• When baking, ensure proper air circulation by spacing out the chips on the tray and turning them occasionally.

Frequently asked questions