Ella Walter
Making homemade chips is a great way to indulge in a classic comfort food without having to leave the house. While deep frying is the most common method for achieving that coveted crispiness, it is possible to make delicious chips in a frying pan. The key to success is using the right type of potato, oil, and salt, as well as following specific preparation and cooking techniques. So, if you're craving some mouth-watering chips, get ready to explore the art of frying chips in a pan!
| Characteristics | Values |
|---|---|
| Pan type | Frying pan, wok, saucepan, or nonstick pan |
| Pan material | Sturdy, heavy-bottomed |
| Oil type | Sunflower oil, vegetable oil, peanut oil, rapeseed oil, beef fat |
| Oil depth | 8 cm or half the pan's depth |
| Potato type | Maris Piper, Russet, baking potato |
| Potato preparation | Peeled, cut into uniform slices, soaked in cold water, dried |
| Potato size | Thick, finger-sized |
| Potato shape | Lengthways slices, cut into fairly thick chips |
| First frying temperature | 130-150°C, 325°F, 250°F, 180°C |
| First frying time | 5-10 minutes |
| Second frying temperature | 190°C, 350°F, 180°C |
| Second frying time | 2-5 minutes |
| Potato appearance | Golden brown, crispy |
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What You'll Learn
Preparing the potatoes
After cutting the potatoes, rinse them in cold water to remove any excess starch. You may need to rinse them several times until the water runs clear. This step is important to ensure that your chips are crispy and not soggy. Once the potatoes are rinsed, you can choose to soak them in ice-cold water for at least 30 minutes, or even overnight, to further remove excess starch and improve the texture of your chips.
If you're short on time, you can place the potatoes in a pan with cold water and bring them to a gentle simmer until they are slightly soft. This method will only take a few minutes. Drain and dry the potatoes before moving on to the frying step.
Some recipes recommend boiling the potatoes for 7-8 minutes before frying them. This can help achieve a crispier chip, but it requires careful timing to avoid overcooking the potatoes.
Another option is to steam the potatoes after boiling to allow the moisture to evaporate. This method is recommended if you want crispier chips. Place the boiled potatoes in a single layer on a tray and let them steam for at least 20 minutes.
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Choosing the right oil
When making homemade chips in a frying pan, choosing the right oil is essential for achieving the perfect flavour and texture. Here are some factors to consider when selecting your oil:
Smoke Point
It is crucial to choose an oil with a high smoke point, as frying chips requires high temperatures. Oils with a low smoke point can catch fire at high temperatures, creating a safety hazard. Additionally, low smoke point oils may degrade, resulting in discoloured oil and an unpleasant taste in your food. Opt for oils with a high smoke point, such as palm kernel oil, peanut oil, canola oil, or refined safflower oil.
Flavour
Select an oil with a neutral flavour to let the natural taste of the potatoes shine through. Oils like palm kernel oil, peanut oil, canola oil, and refined safflower oil have neutral flavours that won't overpower the chips. If you prefer a traditional flavour, you can use beef fat or lard, which will give your chips a classic, full-bodied taste.
Sustainability
Consider the sustainability of the oil you choose. For example, FryMax offers RSPO-certified palm fruit oil, ensuring ethical and sustainable production practices. By choosing sustainably sourced oils, you can support environmentally conscious practices while enjoying your homemade chips.
Previous Usage
If you are reusing oil, ensure it is suitable for frying. Used oils with high smoke points can be reused, but they must be strained and cleaned properly before reuse. Reusing oil with a low smoke point is not recommended, as it may compromise the flavour and safety of your chips.
Personal Preference
Lastly, consider your personal preferences. Some people may prefer the taste and texture that specific oils impart to the chips. Experiment with different oils within the recommended high smoke point range to find the one that suits your taste buds and cooking style.
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Cooking methods
Preparation
The first step in making homemade chips is to choose the right type of potato. Maris Piper potatoes are perfect for making chips, but Russet potatoes will also work. You'll want to use large potatoes, and peel them before cutting them into thick chips. The potatoes should be cut into chips of roughly the same size, about 1cm or 0.5 inches thick.
Once you've cut your potatoes, rinse the chips in a colander under plenty of cold water to remove excess starch. You can also soak the chips in ice-cold water for at least 30 minutes, or even overnight, to get rid of any remaining starch. After soaking, be sure to pat the potatoes dry with kitchen paper before frying.
Frying
To fry your chips, you'll need a large, sturdy pan and enough oil to reach a depth of about 8cm—never fill your pan more than halfway. Sunflower oil, peanut oil, vegetable oil, and cold-pressed rapeseed oil are all good choices for frying chips. Heat the oil to between 130-150°C for the first frying, and use a cooking thermometer to monitor the temperature. When the oil is ready, gently lower the chips into the pan using a large metal spoon or sieve, being careful not to splash the hot oil. Fry the chips for 7-10 minutes, or until they are soft but not coloured.
Remove the chips from the oil and let them cool. Then, heat the oil to between 180-190°C for the second frying. When the oil is hot enough, gently lower the chips back into the pan and fry for another 4-5 minutes, or until they are golden brown and crispy. Be careful not to overcrowd the pan, as this will decrease the temperature of the oil. It's best to cook the chips in batches to ensure even cooking.
Once the chips are golden and crispy, remove them from the oil and drain them on kitchen paper. Season with salt and vinegar, or your favourite spices, and serve immediately. Enjoy!
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Cooking temperature
The ideal temperature for frying homemade chips in a frying pan is between 130°C and 190°C.
To achieve the perfect chip, it is recommended to fry them twice at two different temperatures. First, heat a deep, heavy-bottomed saucepan half-full of sunflower oil to 130°C. Fry the chips for about 7-10 minutes until cooked through but not browned. Then, heat the oil to 190°C and fry the chips for another 4-5 minutes, or until crisp and golden brown.
If you don't have a thermometer, you can use a raw chip to test the temperature of the oil. When the chip starts to float and fry, the temperature should be about 140°C, which is suitable for blanching. Once the oil is floating and golden, the temperature should be about 180°C, which is perfect for frying and will give you crispy chips with fluffy middles.
For stovetop French fries, an electric stove can be used, first at a medium setting and then at a medium-high setting to get the outside crispy.
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Serving suggestions
Homemade chips can be served as a tasty snack or a side dish. They are best enjoyed fresh, but they can stay out for a few hours and remain crispy.
The chips can be seasoned with salt and vinegar, salt and pepper, or any other powdered seasonings of your choice. You can also toss them in a big bowl with vinegar if you like the taste.
For a fun weekend lunch, you can serve these chips with a smashburger and homemade ranch. They also go well with a cast iron skillet steak. If you're making a big batch, they can be a great addition to a summer cookout.
If you're looking for a dip, these chips pair well with Greek yogurt onion dip. You can also try baking or roasting your fries and serving them with a smashburger.
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Frequently asked questions
Yes, you can make homemade chips in a frying pan. However, for the best results, you may want to use a deep pan or saucepan with plenty of oil for deep frying.
Maris Piper potatoes are recommended for making homemade chips. Russet potatoes are another good option as they have a lot of starch and are dense, with little internal moisture.
First, peel and cut the potatoes into your desired chip shape. Then, soak the potatoes in ice-cold water for at least 30 minutes to remove excess starch. If you have time, you can leave them to soak for several hours or even overnight. After soaking, rinse the potatoes and pat them dry before frying.
The ideal temperature for frying chips is between 180-190°C. If you don't have a thermometer, you can use a raw chip. When it starts to float and fry, the temperature should be around 140°C, which is perfect for blanching.
Fry your chips in batches for 7-10 minutes, or until they are golden and crispy. Remove them from the oil and drain on kitchen paper. Season with salt and vinegar to taste, and serve immediately.
