Make Crispy Chips In A Fryer: A Step-By-Step Guide

Making chips in a fryer is a simple process that yields delicious results. The type of potato you use is important, with floury varieties like Maris Piper, King Edward, and Russet being ideal. Before frying, cut the potatoes into uniform sizes, either thin fries or thicker chips, and soak them in water for at least 30 minutes to remove excess starch and prevent burning. Parboiling the potatoes is optional but helps speed up the frying process and ensures extra crispy chips. When frying, use a large, heavy-bottomed pan with handles and a lid, and choose an oil with a high smoking point, such as vegetable or sunflower oil. Heat the oil to 160°C for the first fry, and 190°C for the second, frying in small batches to maintain the oil temperature. With these tips, you'll be well on your way to making perfect homemade chips!

Choose the right potatoes

To make the perfect batch of golden chips, you need to select the right type of potato. The best potatoes for chips are maincrop floury potatoes with a high starch content. Starchy potatoes are lower in moisture, which is ideal for frying as it helps to achieve the desired crunchy texture. They are also highly absorbent, making them perfect for deep-frying as they will absorb the oil, creating a crunchy exterior.

Maris Piper is the classic all-rounder and the traditional chip favourite in the UK. With its creamy white flesh and fluffy texture, Maris Piper potatoes guarantee a tasty crunch on the outside, while remaining light and fluffy in the middle. Maris Piper potatoes are also quite uniformly large, making them easier to cut into chips of a consistent size, which is important to ensure they cook at roughly the same time.

Other potato varieties that are good for making chips include King Edward, Romano, Désirée, or russet potatoes. Most white maincrop potatoes that are used for baking or jackets will also have a starchy texture that is ideal for chips, fries, or wedges.

Soak the potatoes

Soaking the potatoes is an important step in the chip-making process. Firstly, peel the potatoes and cut them into chip shapes. The size of the chips is up to you, but they should be between fries and thick chips. If you like, save the offcuts to make mash or add to soups.

Once you have your chips, give them a rinse under cold water to remove excess starch. Then, transfer the potato slices to a large bowl of cold water. If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or even overnight. This will help to remove some of the starch and improve the texture of the chips.

When you're ready to cook the chips, drain and rinse the slices again, then pat them dry with kitchen paper or a clean tea towel. It's important to remove as much moisture as possible to avoid splatter when the chips go into the hot oil.

Use the right oil

The oil you use for frying your chips is important as it directly impacts the taste, texture, and overall quality of the product. The right oil can make all the difference between a mediocre fry and a golden, crispy piece of heaven.

Sunflower oil is a popular choice for frying chips. It is efficient, considered a healthier option, and has a high smoke point. It also contains high levels of oleic acid, a monounsaturated fat that is also found in peanut and canola oils. Chips cooked in sunflower oil may have lower levels of injure due to the high oleic acid content. It is also a good source of linoleic acid, which is thought to benefit cardiovascular health. However, sunflower oil tends to contain higher levels of inflammatory linoleic acid than most other vegetable oils.

Canola oil (also known as rapeseed oil) is another good choice for frying chips. It is known for its low levels of saturated fats and high smoke point, allowing the chips to become crispy and golden while retaining their natural taste. It is also readily accessible and budget-friendly. However, canola oil production has been associated with environmental issues such as significant land use, pesticide usage, and the use of large amounts of fertilizers and chemicals.

Peanut oil is a great option if you want to deep fry your chips. It has a high smoke point and a neutral flavour, allowing the natural flavours of the potatoes to shine through. It also lends the chips a nice extra peanut flavour. However, some people are allergic to peanuts, so use it accordingly.

Other oils that can be used for frying chips include olive oil, corn oil, avocado oil, ghee (clarified butter), coconut oil, and safflower oil.

When choosing an oil, consider factors such as sustainability, taste, smoke point, and health benefits. Each oil has its own unique environmental trade-offs, so look for certifications and guarantees from credible organizations to make more sustainable choices.

Parboil the potatoes

Parboiling is an essential step in making the perfect chip. It ensures the potatoes are cooked through and have a fluffy interior. Here's a step-by-step guide to parboiling your potatoes:

Peel the potatoes and cut them into chips. The size of the chips is up to you, but they should be between fries and thick chips. If you prefer a neater shape, trim away the rounded edges so they become rectangular blocks before cutting them into batons. Rinse the cut potatoes in a colander under plenty of cold water to remove excess starch. You can also soak them in a bowl of cold water for several hours or overnight for better results.

Place the washed potatoes in a pan and cover them with cold water. Bring the water to a gentle boil. Simmer the potatoes for 3 to 4 minutes. Do not overboil them, as you only want to partially cook them at this stage. Drain the potatoes in a colander and ensure they are thoroughly dried. You can use paper towels to pat them dry. It is important to remove as much moisture as possible to avoid splatter when you put them in the hot oil for frying.

Now that your potatoes are parboiled, you can move on to the next step of frying them. Remember to fry them in batches to avoid overcrowding your pan and lowering the oil temperature.

Fry in batches

To make chips in a fryer, it's best to cook them in batches. Cooking in batches keeps the oil temperature from dropping too much. If you add too many chips at once, they may turn out soggy.

First, peel and cut your potatoes into chip shapes. Maris Piper, Romano, Désirée, or russet potatoes are good options. Rinse the chips in a colander under plenty of cold water to remove excess starch. You can also soak them in a bowl of cold water for several hours or overnight. Then, pat them dry with kitchen paper.

Next, heat your oil. You can use sunflower oil, safflower oil, olive oil, corn oil, peanut oil, vegetable oil, or beef fat. Heat a deep, heavy-bottomed saucepan half-full of oil to 130°C or 320°F. You can also use an electric deep-fat fryer. Use a cooking thermometer to check the temperature regularly.

Now you're ready to fry your chips in batches. Gently lower a batch of chips into the hot oil using a slotted metal spoon or a deep-fry basket. Fry for about 3 to 10 minutes, stirring carefully. Do not brown the chips at this stage. Remove the chips from the oil with a slotted spoon and set them on a rack to drain. Repeat this process with the remaining chips, allowing the oil to come back to temperature between batches.

Once all the chips have been fried once, you can let them sit for several hours before frying again. When you're ready, reheat the oil to 180°C or 365°F to 375°F. Fry the chips in batches again until they are golden and crisp. This final frying will take about 4 to 8 minutes. Drain the chips on paper towels, season with salt, and serve immediately.

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