Tillie Doyle
Frying the perfect chip is a delicate art. It requires the right potato, the right oil, and the right temperature. But how long do you need to fry chips for in a deep fat fryer? Well, it depends on how crispy you like them. For a chip that's crispy on the outside and fluffy in the middle, you'll need to fry at 160°C for 5 to 10 minutes. If you're after a crunchier chip, you can double fry them. Fry at 130°C for 10 minutes, then turn up the heat to 190°C for an extra 5 minutes.
Cooking Chips in a Deep Fat Fryer
| Characteristics | Values |
|---|---|
| Time | 5-10 minutes |
| Colour | Pale golden |
| Crispiness | Extra crispy chips require double frying, which takes an additional 5 minutes |
| Temperature | 160C for the first fry and 190C for the second |
| Oil Type | Groundnut oil, sunflower oil, palm oil, beef tallow, palm kernel oil |
| Potato Type | Maris Piper, King Edward, russet, Charlotte, large potatoes with a floury, starchy texture |
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What You'll Learn
Double frying for extra crispiness
Double frying your chips will give them that extra crispiness on the outside while keeping them fluffy on the inside. Here's how to do it:
First, peel your potatoes (unless you want to keep the skin on) and cut them into large, finger-sized chips, approximately 1-1.5 cm thick. Soak the chips in warm water to remove the starch and prevent discolouration. Next, dry your chips thoroughly. Any excess water will cause the oil to spit and splatter, which can be dangerous. You can use a clean kitchen towel to dry them.
Now, pour your oil into a deep, wide pan or pot. The oil should be about 4 cm deep but shouldn't fill the pan more than halfway. You can use palm oil, sunflower oil, or beef fat/lard for a more traditional flavour. Heat the oil to 140°C. You can test the temperature using a cooking thermometer or by dropping a small piece of bread into the oil; if it takes 8-10 seconds to crisp, the oil is at the right temperature.
Add your chips to the oil in small batches (one portion at a time). Fry them for about 8 minutes, until they are soft but not coloured. Keep them moving so they don't stick to the pan. Remove the chips from the oil and place them on a tray lined with kitchen paper to drain.
Finally, heat the oil to 180-190°C. Add the chips back into the oil for a second frying, this time until they are golden and crisp, about 5-8 minutes. Drain the chips again and season with salt. Serve immediately and enjoy!
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The best types of potatoes for chips
Cooking chips in a deep-fat fryer is a quick and easy way to get delicious, crispy chips. The cooking time will depend on how crispy you like your chips, but it usually takes between five and ten minutes to get them to a pale golden colour. If you want them extra crispy, you can double fry, which will take an extra five minutes.
Now, onto the types of potatoes that will make the best chips. Firstly, it's worth noting that potatoes fall into two categories: floury and waxy. Waxy potatoes are great for boiling, but if you're frying, you'll want to go for a floury variety. Floury potatoes have a higher starch content, which is what gives them that crispiness on the outside and fluffiness in the middle. Russets are a good example of a floury potato, and they are also readily available.
When it comes to specific varieties, the Maris Piper is a popular choice for chips. It's a floury potato that gives a great texture and flavour. If you're in the US, you might want to try the Burbank potato, which is commonly used for making chips in restaurants. Yukon Gold is another good option, but they need to be soaked overnight to remove the excess starch.
While the type of potato is important, there are also a few other things to keep in mind to get the perfect chip. Firstly, it's a good idea to soak your chips in cold water to remove excess starch, which will help them stay light in colour and give them a crispier texture. You can also add some white vinegar to the last soak to help the pectin firm up and give an even crunchier texture. Finally, when frying, be sure not to overcrowd the pan, as this will bring down the temperature of the oil and increase the cooking time.
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How to prepare potatoes for frying
Preparing potatoes for frying is a simple process, but there are a few key steps to follow to ensure the best results. Here is a guide on how to prepare potatoes for frying:
First, choose the right type of potato. For frying, it is recommended to use starchy potatoes such as Maris Piper or russets, as these varieties have a high starch content and will result in crispy, golden chips. Select large potatoes, as these are ideal for cutting into thick, chunky chips.
Next, peel the potatoes if desired. Some people prefer to leave the skin on for added texture and flavour, but if you want a smoother finish, use a vegetable peeler or a sharp knife to carefully remove the skin.
After peeling, cut the potatoes into your desired shape and size. For classic, chunky chips, cut the potatoes lengthwise into 1-centimetre thick slices, then cut each slice into thick chips. If you prefer skinny fries or wedges, simply adjust your cutting technique accordingly. Aim for uniformity in size so that they cook evenly.
Once your potatoes are cut, it is essential to remove the excess starch. Rinse the potatoes in a colander under cold water, ensuring you wash away all the excess starch. For even better results, soak the potatoes in cold water for several hours or even overnight. This process helps to reduce the starch content, preventing your chips from sticking together during frying and resulting in a crispier texture.
Before frying, it is crucial to ensure that your potatoes are thoroughly dried. Use kitchen paper or a clean cloth to pat them dry. Removing the moisture will help reduce the risk of hot oil splattering and ensure that your chips become beautifully crispy.
At this stage, you may also want to consider parboiling your potatoes. While it is not mandatory, boiling the potatoes before frying can help to create a soft and fluffy interior while maintaining a crunchy exterior. Simply boil the potatoes in salted water for 25-30 minutes, ensuring they are mostly cooked but not overcooked. Then, drain the water and let the potatoes cool before proceeding to the frying step.
Now, you are ready to fry your potatoes! Heat your deep-fat fryer to the recommended temperature, usually around 130°C-190°C, and carefully lower your chips into the hot oil. Fry in batches to avoid overcrowding and cook until they reach a rich golden colour and achieve your desired level of crispiness.
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The best oils for deep-fat frying
It takes around 5-10 minutes to deep fry chips to a rich golden colour with a crispy texture. For extra crispy chips, you can double fry them, which will take an extra 5 minutes.
Now, let's talk about the best oils for deep-fat frying:
When choosing an oil for deep-fat frying, there are a few factors to consider, such as smoke point, health, and cost. The smoke point of an oil is the temperature at which it starts to smoke. Oils with a high smoke point are better for deep frying as they can be heated to a higher temperature before smoking, which can impart a burnt flavour to your food. Additionally, heating oil past its smoke point can be a fire hazard.
Some of the oils with the highest smoke points include avocado oil (smoke point of 520°F-570°F), peanut oil or groundnut oil (smoke point of about 446°F), and canola oil (smoke point of 425°F-475°F). Refined sunflower oil and safflower oil also have high smoke points, ranging from 450°F-500°F. These oils are suitable for deep frying and are also good choices from a health perspective. However, they can be more expensive, costing around $10 per quart or more.
If you're looking for a more cost-effective option, canola oil is a great choice. It has a high smoke point, the lowest level of saturated fat among oils, and is widely available at a lower cost, typically ranging from $2 to $3 per quart. Its neutral flavour also means it won't affect the taste of your food.
Other oils that can be used for deep frying include olive oil, which has anti-inflammatory properties and is high in antioxidants and fatty acids, making it stable at high temperatures. However, its smoke point is slightly lower than other oils, so it may be better suited for roasting at temperatures below 374°F (190°C). Coconut oil is another option, as it is high in saturated fats and stable during deep frying, but it has a low smoke point, so it may be more suitable for shallow frying.
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Deep-frying without a fryer
Firstly, choose a suitable cooking vessel. A deep, heavy-bottomed saucepan or a Dutch oven is ideal. You will also need a lot of oil—about 3 cups or enough to fill the pan halfway. Sunflower oil, vegetable oil, canola oil, and coconut oil are all good options with high smoke points.
Before frying, it is important to prepare the potatoes. Cut them into finger-sized chips, leaving the skin on if desired. Rinse the chips in cold water to remove excess starch, and then pat them dry with kitchen paper. Soaking the chips in cold water for several hours or overnight is optional but can result in a better texture.
Now, let's talk about temperature control. It is crucial to heat the oil to the right temperature, typically between 130°C and 190°C. Use a deep-frying thermometer to monitor the temperature. If you don't have a thermometer, there are a few alternative methods to gauge the heat:
- Carefully dip the tip of a wooden spoon into the oil. If bubbles appear around it, the oil is hot enough.
- Throw a small piece of bread (3 by 3 centimeters) into the oil. If it becomes nicely browned within 60 seconds, the oil is approximately 185°C.
Once the oil is hot enough, carefully add the chips in small batches to maintain the oil's temperature. Fry the chips for around 5 to 10 minutes, or until they turn a rich golden colour and have a crispy texture. Remove the chips from the oil with a slotted spoon and drain them on a layer of paper towels to absorb excess oil. Season with sea salt and serve immediately.
Remember, deep-frying can be dangerous, so always exercise caution when working with hot oil. Do not fill the pot too high to avoid overflow, and never leave hot oil unattended. Additionally, consider reusing or properly disposing of the oil after it has cooled.
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Frequently asked questions
Fry your chips for around 5-10 minutes, or until they turn a pale golden colour. If you want them extra crispy, give them a double fry, which will take an extra 5 minutes.
You'll need to use an oil with a high smoke point that is well-refined. This means it can reach high temperatures without burning. Palm kernel oil is a good option as it has a high smoke point, is well-refined, and has a neutral taste. Other options include sunflower oil, groundnut oil, and beef tallow.
First, peel your potatoes and cut them into chips. Soak them in cold water to remove excess starch and prevent discolouration. You can also parboil them to ensure they are soft on the inside.
