Frying Chips: Deep Fat Fryer Tips And Timing

Frying chips in a deep fat fryer is a great way to get that perfect crisp. The cooking time for chips depends on the desired crispiness and the size of the chips. For a standard chip size of around 1cm in thickness and 8cm in length, the first fry should be for about 10 minutes at a lower temperature of 130-160°C, and the second fry for 4-5 minutes at a higher temperature of 190°C. This second fry is crucial to achieving the signature crispy exterior of a chip. To ensure the chips are extra crispy, a double fry is recommended, which requires an additional five minutes.

The best potatoes for frying chips

When choosing potatoes for frying chips, it's important to consider the desired thickness and texture. For uniform, thinly sliced chips, a mandolin or food processor with a slicing attachment can be useful. Freshness is also key, as older potatoes tend to have more fructose and glucose buildup, which can cause them to turn brown when cooked. Avoid potatoes with sprouts, as these can alter the taste due to the presence of internal starches.

Before frying, it's essential to prepare the potatoes properly. Start by rinsing and soaking the potatoes to remove excess starch and improve crispiness. Then, cut the potatoes into your desired shape and size. For the best results, aim for uniform chip shapes to ensure even cooking. After cutting, place the potatoes in cold water to soak for around 30 minutes to remove excess starch. Finally, pat the potatoes dry before frying to prevent the oil from spitting and causing burns.

Now that you know the best potatoes for frying chips and how to prepare them, you're ready to fry your own delicious batch of chips at home!

The best oils for frying chips

When it comes to frying chips, the type of oil you use is important. It can affect the taste, texture, and overall quality of the final product. Here are some of the best oils for frying chips, along with their pros and cons:

Canola Oil (Rapeseed Oil)

Canola oil, also known as rapeseed oil, is a popular choice for frying chips due to its low levels of saturated fats and high smoke point. It has a light, neutral flavour that allows the natural taste of the potatoes to come through. Canola oil is also readily available and budget-friendly, making it a common option for frying chips. Its smoke point is around 204°C (400°F).

Peanut Oil

Peanut oil is another excellent option for frying chips. It has a high smoke point and a neutral flavour, allowing the natural flavours of the potatoes to shine through. Peanut oil is a popular choice among professional chefs as it cooks chips quickly and gives them a light, delicate texture. The smoke point of peanut oil is around 232°C (450°F).

Sunflower Oil

Sunflower oil is a common frying oil that contains high levels of oleic acid, a monounsaturated fat also found in canola and peanut oils. Chips fried in sunflower oil may have lower levels of injure due to their high oleic acid content. Sunflower oil is also a good source of linoleic acid, which is beneficial for cardiovascular health. It has a smoke point of around 227°C (440°F).

Palm Oil

Palm oil is an edible vegetable oil derived from the fruit of the palm tree. It is a good option for deep frying as it consists mostly of saturated and monounsaturated fats and has a high smoke point. Palm oil typically has a neutral flavour and will not impart any taste to the food. However, it is important to ensure that you are using sustainably sourced palm oil. Palm oil has a smoke point of around 204°C (400°F).

Other Options

Other oils that can be used for deep frying chips include soybean oil, cottonseed oil, avocado oil, olive oil, and groundnut oil. However, these oils may have lower smoke points, stronger flavours, or other characteristics that make them less ideal for frying chips compared to the oils mentioned above.

In conclusion, the best oil for frying chips depends on various factors such as taste, texture, health, sustainability, and cost. Canola, peanut, sunflower, and palm oils are excellent options, each offering unique benefits and drawbacks. Ultimately, the choice of oil may come down to personal preference and the specific requirements of the chef or establishment.

How to prepare potatoes for frying

Preparing potatoes for frying is a crucial step in achieving the perfect crispy and fluffy chips. Here is a step-by-step guide on how to prepare potatoes for frying:

Choosing the Right Potatoes

The type of potato you use greatly impacts the final texture and taste of your chips. For fluffy insides with a crispy exterior, opt for King Edwards or Maris Piper potatoes. These varieties hold their shape well and crisp up nicely. If you prefer thicker, chunkier chips, choose larger potatoes to match.

Peeling and Cutting

Start by peeling the potatoes. Then, cut them lengthwise into uniform chip shapes of your desired thickness. Thicker chips will give you a chunkier, heartier bite, while thinner slices will result in delicate crispness. Aim for slices that are roughly 1 cm thick for classic chips, or use a mandoline for paper-thin slices if you're making potato chips.

Soaking and Drying

Once your potatoes are cut, place them in a bowl of cold water. Soaking the potatoes helps remove excess starch, reducing the chances of your chips sticking together during frying and improving their crispiness. Leave them to soak for at least 30 minutes, or even overnight if you have the time. After soaking, thoroughly pat the potatoes dry with kitchen paper or a clean cloth. This step is crucial, as any remaining water can cause the oil to spit dangerously when the potatoes are added to the fryer.

Seasoning (Optional)

At this stage, you can choose to season your chips before frying. Experiment with different flavours like sea salt, black pepper, rosemary, garlic, or chilli flakes. You can also try more exotic combinations to create unique treats.

Now that your potatoes are prepared, it's time to start frying! Remember to heat your oil to the appropriate temperatures—around 130°C for the first fry and 190°C for the second—and always exercise caution when working with hot oil. Enjoy your freshly fried chips!

The ideal temperature for frying chips

Frying chips is a delicate process that requires precision and attention to detail. The ideal temperature for frying chips depends on the desired texture and the type of chip being prepared.

The First Fry

The first fry is all about cooking the potato through without browning it. The ideal temperature range for this step is between 130°C and 160°C. At this temperature, the chips will cook for about 10 minutes without taking on any colour.

The Second Fry

The second fry is where the magic happens and the perfect crisp is achieved. For this step, the oil temperature should be increased to 190°C. The chips will only need to be cooked for an additional 4-5 minutes at this higher temperature to achieve the desired golden-brown crunch.

Testing Oil Temperature

It is important to use a cooking thermometer to monitor the oil temperature regularly. As an alternative test, a small piece of bread can be dropped into the oil. If it browns in 30-35 seconds, the oil is likely around 160°C. If it browns in 15 seconds, the oil is closer to 180°C, and if it browns in 10 seconds, the oil is at approximately 190°C.

Oil Considerations

It is important to choose an oil with a high smoke point for deep frying, such as palm oil, peanut oil, or canola (rapeseed) oil. These oils can be heated to the high temperatures required without burning. Additionally, mixing cooking oils should be avoided, as it can impact the smoke point and the flavour of the final product.

Safety Precautions

Deep frying chips can be dangerous due to the high temperatures and large volumes of oil involved. Here are some safety tips to keep in mind:

• Always use a purpose-built deep fat fryer with a thermostat.
• Do not fill the fryer more than two-thirds full of oil.
• Have a well-fitting lid to smother any potential flames.
• Never leave the fryer unattended, even while heating up.
• Keep children away from the fryer and the surrounding area.
• Always dry food thoroughly before placing it in the hot oil to avoid splattering and bubbling.

How long to fry chips for

Frying chips is an art, and there are a few steps to follow to ensure you get that perfect crispy and fluffy finish. Firstly, it's important to choose the right type of potato – one that is floury and starchy, such as King Edwards or Maris Pipers, is best. These varieties have a fluffy texture but hold their shape well, resulting in a crispy exterior and soft interior.

Preparing the Chips

Before frying, peel the potatoes and cut them into uniform chip shapes, around 1cm thick and 8cm long. Rinse the chips in cold water to remove excess starch, which will help to avoid soggy chips and ensure a crispy exterior. If you have time, you can soak the chips in cold water for 30 minutes or even overnight. Once rinsed, pat the chips dry with kitchen paper.

Frying the Chips

Now it's time to fry! Heat your oil to a temperature of between 130-160°C for the first fry. You can use a deep, heavy-bottomed saucepan or an electric deep-fat fryer. Lower the chips gently into the hot oil and stir carefully. Fry for around 10 minutes, or until the chips are cooked through but not browned. Remove the chips from the oil and drain them on kitchen paper.

The Second Fry

For the perfect crispy chip, it's important to fry them a second time at a higher temperature. Heat your oil to 190°C and lower the par-cooked chips into the pan. Fry for 4-5 minutes, or until the chips are golden brown and crispy. Remove from the oil and drain on kitchen paper.

And there you have it! Perfect, crispy chips. Serve immediately with a sprinkle of salt and vinegar, or get creative with your choice of condiments. Enjoy!

Frequently asked questions