Marianne Martinez
There's nothing quite like a plate of hot, crispy homemade chips. But how long do they take to cook in a deep fat fryer? The answer depends on a few factors, such as the type of potato, the temperature of the oil, and the desired crispiness. The standard method is to fry chips at a lower temperature first, followed by a second fry at a higher temperature to achieve the perfect crisp. This two-step process ensures that the potatoes are cooked through with a fluffy interior and a golden exterior. The first fry should take around 5 to 10 minutes at 130-160°C, while the second fry should be shorter, around 4 to 5 minutes at 190°C. So, if you're craving that perfect crunch, set aside about 15 minutes to prepare and cook your homemade chips using a deep fat fryer.
| Characteristics | Values |
|---|---|
| Type of potato | Maris Piper, King Edwards, Russet Burbank, Spunta, Bintje, Sebago |
| Potato preparation | Peel potatoes, cut into uniform chip shapes, soak in cold water to remove excess starch, pat dry |
| Oil type | Vegetable oil, sunflower oil, beef fat, lard, peanut oil, canola, refined safflower oil |
| Oil temperature | First fry: 130-160°C. Second fry: 190°C |
| Fry time | First fry: 5-10 minutes. Second fry: 4-5 minutes |
| Fry technique | Fry in batches to avoid overcrowding and reducing the oil temperature |
What You'll Learn
The best types of potatoes for homemade chips
When it comes to making homemade chips, the type of potato you use matters. The best potatoes for homemade chips are starchy varieties such as Russets, Idahos, Sweet Potatoes, Maris Pipers, King Edwards, Yukon Golds, and Huckleberry Golds. These potatoes are high in starch and low in moisture, which helps them crisp up and turn that nice brown colour when fried.
On the other hand, waxy potatoes like Red Bliss or Fingerlings are not ideal for homemade chips. They are lower in starch and higher in moisture, which means they hold their shape when cooked. While this makes them perfect for potato salads, it's not ideal if you're looking for crispy chips.
Some specific potato varieties that are recommended for making chips include:
- Russets (although these can be hard to find in Australia)
- Kennebec (recommended for those in Australia)
- Burbank potatoes
- Yukon Gold (especially if you wash the starch out and soak them overnight)
- Sebago potatoes
When in doubt, ask your local grocer for recommendations, as potato varieties can vary by region.
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The best oils for frying
When it comes to deep-frying, choosing the right oil is crucial for kitchen safety and for creating delicious fried foods. Different cooking oils have a range of smoke points and flavours, so it's important to consider these factors when selecting the best oil for your needs.
Smoke Points
The smoke point of an oil refers to the temperature at which it will begin to smoke. Oils with higher smoke points are ideal for deep frying because they can withstand higher temperatures without burning. Some common oils with high smoke points include:
- Peanut oil (232°C)
- Canola oil (204°C)
- Soybean oil (400-450°C)
- Safflower oil
- Sunflower oil (440-450°C)
- Cottonseed oil (420°C)
- Vegetable oil
- Corn oil (450°C)
- Avocado oil (520°C)
- Olive oil (190°C)
- Coconut oil (176-204°C)
- Groundnut oil (230°C)
- Palm oil
Flavour
The choice of oil can also greatly impact the flavour of your fried foods. While some oils have a neutral taste, others impart a distinct flavour to the food. For example, peanut oil adds a rich and nutty flavour, while olive oil provides a fruity and robust taste. It is essential to consider the flavour profile you desire for your dishes and choose an oil accordingly.
Health
Another factor to consider when choosing an oil for deep frying is health. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options. Instead, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.
Cost
The cost of oil can also be a significant factor, especially for those who use large quantities of oil for deep frying. Some oils, like peanut oil or avocado oil, can be more expensive compared to others. Consider your budget and the volume of deep frying you anticipate to determine the most cost-effective option.
Sustainability
The environmental impact of cooking oils is often overlooked, but it is significant. The biggest issues with cooking oils include land use, deforestation, chemical runoff, pollution, and emissions. Each oil has its own unique environmental trade-offs. For example, palm oil is extremely efficient but results in major deforestation, while sunflower oil has a low carbon footprint but uses a lot of water.
Allergies
It is also essential to be mindful of potential allergens when selecting an oil for deep frying. Peanut oil is a popular choice due to its high smoke point and excellent flavour, but it can be problematic for individuals with peanut allergies. If allergies are a concern, consider using alternative oils like canola oil or soybean oil, which are generally safe for most individuals.
Best Oils for Chips/Fries
When it comes to deep-frying chips or fries, peanut oil, canola oil, and palm oil are popular choices due to their high smoke points and neutral flavours. These oils allow the natural flavours of the potatoes to shine through while providing a crispy and golden exterior.
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How to prepare potatoes for frying
Preparing potatoes for frying involves a few key steps to ensure they turn out crispy and delicious. Here is a detailed guide on how to prepare potatoes for frying:
Choosing the Right Potatoes
The type of potato you choose can impact the final result. For fluffy texture on the inside with a crispy outside, go for King Edwards or Maris Pipers. If you prefer coloured potatoes, opt for varieties like Mayan Gold, which has a yellow skin, or Violetta, which has indigo blue skin and blue flesh.
Soaking and Rinsing
Before cutting the potatoes, it is recommended to soak or rinse them in cold water to remove excess starch. This step helps prevent sogginess and browning. If you have time, let the potatoes soak for several hours or even overnight. After soaking, be sure to pat them dry with kitchen paper before frying.
Cutting the Potatoes
Cut the potatoes into your desired shape, typically chips or fries. For chips, cut the potatoes lengthwise into roughly 1 cm thick slices, then cut each slice into thick chips. For fries, cut the potatoes into thin slices or cubes, aiming for a uniform size so they cook evenly.
Heating the Oil
The choice of oil depends on your preference. Sunflower oil, sunseed oil, and peanut oil are popular choices, with higher levels of polyunsaturated fats, making them "healthier" options. For more flavour, you can use lard or rendered beef fat. Heat the oil in a deep, heavy-bottomed saucepan or a deep-fat fryer to the desired temperature, typically around 160°C for the first fry.
Frying the Potatoes
Once the oil is hot, gently lower the potatoes into it, being careful not to overcrowd the pan to maintain the oil temperature. Fry the potatoes until they are cooked through but not browned, which usually takes around 10 minutes. Remove the potatoes from the oil and set them aside to drain on kitchen paper.
Double Frying (Optional)
For extra crispy potatoes, consider double frying. Heat the oil to a higher temperature, around 190°C, and fry the par-cooked potatoes for an additional 4-5 minutes, or until they are crisp and golden brown. Again, remove them from the oil and drain on kitchen paper.
Seasoning
Season your freshly fried potatoes with salt and pepper, or get creative with seasonings like rosemary, garlic, or chilli flakes.
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The ideal temperature for frying
Deep frying is done at high temperatures, usually between 350 and 375 °F (177 and 191 °C). The ideal temperature for deep frying depends on the portion size and type of food. For example, the deep-frying time for fish or chicken will be longer than for French fries.
French fries are best cooked at 160°C for 3-4 minutes, and then the temperature can be increased to 180°C for a further 3-4 minutes. The best way to know the temperature of your cooking oil is to use a long-stem fry thermometer. You can also test this by putting in a piece of bread to see how quickly it browns and crisps, which should be around a minute.
Some sources recommend cooking chips twice at two different temperatures. First, heat a deep, heavy-bottomed saucepan half-full of oil to 130°C and fry for ten minutes, or until cooked through but not browned. Then, reheat the oil to 190°C and cook for 4-5 minutes, or until crisp and golden-brown.
Many chefs recommend a lower temperature on the first, longer fry. For example, 160°C on the first fry, and 190°C on the second fry. If you want your chips to be extra crispy, a double fry is recommended, which requires an extra five minutes.
It's important to note that the size of the chips will also affect the cooking time. Thicker chips will take longer to cook, so cooking times will change if you cut your chips into different sizes.
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How to achieve the perfect crisp
To achieve the perfect crisp, there are a few key steps to follow. Firstly, choose the right type of potato. King Edwards, Maris Piper, Romano, Désirée, or russet potatoes are great options as they have a fluffy texture and hold their shape well. Then, cut them into uniform chip shapes, around 1-1.5 cm thick. Soak the chips in cold water for at least 30 minutes to remove excess starch, which will help prevent sogginess. Pat the chips dry with kitchen paper, as any remaining water can cause the oil to spit.
Next, heat your oil. Vegetable oils such as sunflower oil, canola, or refined safflower oil are good choices due to their neutral flavour and high smoke point. Heat the oil to 130-160°C for the first fry. You can test the temperature by dropping a small piece of potato skin into the oil – it should sizzle. Fry the chips in batches for 5-10 minutes, until they are cooked through but not browned. Remove them from the oil and drain them on kitchen paper.
Finally, for the second fry, heat the oil to 190°C. Fry the chips again in batches for 4-8 minutes, until they are golden and crisp. Remove them from the oil, drain them, and season with salt. Serve immediately and enjoy!
By following these steps, you will achieve the perfect crisp – a fluffy interior with a golden and crunchy exterior.
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Frequently asked questions
It depends on the thickness of your chips. For thin French fries, you'll want to reduce cooking times to avoid overcooking. For standard-sized chips, the first fry should be around 5-10 minutes at a lower temperature (130-160°C) until cooked but not browned. The second fry should be a few minutes less, around 4-5 minutes, at a higher temperature (190°C) to achieve a golden crisp.
King Edwards and Maris Piper potatoes are great options for homemade chips. These varieties have a fluffy texture while holding their shape well, resulting in a crispy exterior.
This is a matter of personal preference. If you're after flavour, beef fat or lard is the traditional choice, but it does have a higher calorie count. For a healthier option, vegetable oils such as sunflower oil are more efficient and have higher levels of polyunsaturated fats.
First, peel your potatoes and cut them into uniform chip shapes, about 1-1.5 cm thick. Soak the cut potatoes in cold water for about 30 minutes to remove excess starch, then pat them dry before frying to avoid oil splatter.
