Make Crispy Chips Without A Deep Fat Fryer

Making chips without a deep fat fryer is a healthier alternative to deep-fried chips and can be done in an oven or air fryer. The process involves cutting the potatoes into the desired shape, soaking them in water to remove excess starch, drying them, and then baking them in the oven or air fryer. The type of potato and oil used, as well as the cooking time and temperature, are important factors in achieving the desired crispiness and fluffiness of the chips.

Choose the right potato

Choosing the right potato is essential for making perfect chips. The best potatoes for chips are floury potatoes with a high starch content, as they enable a crispy coating to form when fried or roasted, while holding their original shape. Starchy potatoes are also lower in moisture, which is ideal for frying to get the desired crunchy texture.

Maris Piper is the traditional chip favourite in the UK. With its creamy white flesh and fluffy texture, it guarantees a tasty crunch on the outside while remaining light and fluffy in the middle. Maris Piper potatoes are also quite large and uniformly sized, making them easier to cut into chips.

King Edward potatoes are another excellent option for chips. They have a floury texture, making them ideal for crispy chips with fluffy insides. However, be careful not to par-boil them for too long, as they can easily fall apart.

When selecting potatoes, look for mature potatoes with smooth, undamaged, and unblemished skins. Avoid potatoes with significant bruises, discoloured spots, or sprouts, as these can affect the taste and storage quality. Make sure the skin has a nice even brown tone without a greenish cast.

Peel and cut into uniform chip shapes

Peeling and cutting your potatoes into uniform chip shapes is the first step to achieving the perfect homemade chips. The size of your chips will depend on your personal preference and the type of chip you want to make. For example, for skinny fries, cut the potatoes into 1cm slices, then again into 1cm sticks. For thicker chips, cut 2cm slices, then cut into 2cm batons. You can also cut your potatoes into wedges, or leave the skin on for a different texture.

Once you have cut your potatoes into your desired chip shape, it is important to remove some of the excess starch. This can be done by placing the chips into a bowl of cold, lightly salted water and allowing them to soak for around 30 minutes. This process will help to inhibit the crisping of the chip. After soaking, be sure to dry the chips thoroughly. Any remaining moisture will create steam and prevent them from crisping up later.

Soak in cold water to remove excess starch

Soaking potatoes in cold water is an effective way to remove excess starch. Starch is the sticky substance that is released when potatoes are cut or sliced, and it can be washed away with a quick rinse in cold water.

The process of removing excess starch is important because it inhibits the crisping of the chip, and can also create a gummy or sticky texture on the outside of the potatoes. To avoid this, cut your potatoes and then soak them in a bowl of cold water for at least 30 minutes, or even a few hours if you have the time. You will notice that the starch settles at the bottom of the bowl and the water becomes cloudy. Change the water as needed, rinsing between changes to remove any remaining starch.

After soaking, it is important to dry the potatoes thoroughly before cooking. Any remaining moisture can create steam and stop the chips from crisping up.

Parboil or microwave to remove moisture

Parboiling or microwaving potatoes is a crucial step in the process of making chips, as it helps to remove moisture and ensure the desired crispy texture. Here's a detailed guide on this step:

Parboiling is an essential step in the chip-making process, and it involves placing the cut potatoes into a pan of cold water and bringing them to a gentle boil. The potatoes should be simmered for around 3 to 4 minutes, or until they are just shy of breaking down. This process ensures that the potatoes are cooked through and have a fluffy texture. It is a delicate balance, as boiling them for too long can cause the potatoes to become dense and claggy, while taking them out too soon can result in a dense interior. Once parboiled, the potatoes should be drained and dried thoroughly to remove any excess moisture.

Microwaving is another effective method to remove moisture from potatoes. After cutting the potatoes into the desired shape, place them in a microwave-safe bowl and microwave for about 5 minutes. This process helps to reduce the cooking time and speed up the overall chip-making process. Microwaving is a convenient alternative to parboiling, especially when you're short on time. It is important to note that microwaving may not be as effective in removing moisture as parboiling, so it might require additional drying steps.

Whether you choose to parboil or microwave your potatoes, the goal is to eliminate excess moisture. This step is crucial because any remaining moisture can lead to steam formation during the frying process, inhibiting the crisping of the chips. Therefore, it is essential to take the time to ensure your potatoes are thoroughly dried before proceeding to the next steps of making chips without a deep fat fryer.

Fry in hot oil

Frying your chips in hot oil is the final step in making the perfect homemade chips. This is the third step in a triple-cooked chip process, or the second step in a twice-cooked chip process. The first step involves boiling the chips, and the second involves drying them.

The second frying should be done in small batches so that the cold chips don't reduce the temperature of the oil too much. Fry for 3-4 minutes until golden and crispy.

The oil temperature for the second fry should be hotter than the first fry. The best temperature to fry chips for the perfect first cook is 130-160°C. The second time the chips hit the oil, it is important to have hot oil to achieve a perfect crunch! 190°C is the ideal temperature.

The type of oil you use is important. A cold-pressed rapeseed oil, vibrant and orange, is a good choice as it handles the heat well, lends enough flavour to complement the potato, and roasts up to a fabulous yellow colour. Groundnut oil is another good option as it has a high smoking point so won't burn in the oven and will give you a more even colour.

Frequently asked questions