Cody Casey
There's nothing quite like a chip: crispy on the outside, fluffy on the inside. But how do you make the perfect chip at home in a deep-fat fryer? The secret is to cook them twice: first at a lower temperature to soften the potato, and then again at a higher temperature to achieve that signature crispy exterior. The right choice of potato and oil is also key.
How to cook chips in a deep fat fryer
| Characteristics | Values |
|---|---|
| Type of potato | Maris Piper, King Edward, russet, or large potatoes |
| Potato preparation | Peel potatoes (optional), cut into 1-1.5 cm thick slices, soak in warm water to remove starch |
| Oil | Vegetable oil, palm oil, beef fat, lard, sunflower oil, olive oil, palm kernel oil |
| Oil preparation | Oil should be 4 cm deep, filling only halfway, heated to 140-185°C (320-365°F) |
| Cooking | Fry in small batches for 3-7 minutes, then increase temperature to 190°C (375°F) and fry again until golden and crisp |
| Seasoning | Salt, vinegar, sauce, garlic aioli, rosemary salt, sriracha, cheese sauce, horseradish mayonnaise, herbed sour cream |
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What You'll Learn
Choosing the right oil
The choice of oil is important when cooking chips in a deep fat fryer. You will need an oil with a high smoke point that is well-refined. This means that it is a very clean oil that can reach high temperatures without burning. A low smoke point or unrefined oil can catch fire at high temperatures, causing a safety risk. It would also degrade at these temperatures, causing it to darken and leave your food with an unpleasant taste.
The best oil for deep-frying chips is palm kernel oil because it has a high smoke point, is very well refined, and has a neutral taste. It is also reusable, providing you strain and clean the oil after use. Other good options include beef fat, vegetable oil, or lard. Beef fat or lard produces a full-flavoured chip and, if cooked properly, the chip will be crisp and brown on the outside and soft within. Chips cooked with vegetable oils create a similar chip (and have less cholesterol) but have less flavour.
Sunflower oil is another option, and you can also add a pinch of sea salt and toss to coat the chips before placing them in the fryer. If you want to try something different, you can use olive oil.
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Preparing the potatoes
Once you've selected your potatoes, it's time to cut them into chips. For the perfect chip, cut them into large, finger-sized pieces, approximately 1-1.5 cm thick. You can leave the skin on for extra texture and flavour or peel them if you prefer a more uniform look. Soaking the cut potatoes in warm water will help remove excess starch and prevent discolouration.
When it comes to frying, the type of oil you use is crucial. Choose an oil with a high smoke point that is well-refined, such as palm kernel oil or vegetable oil. These oils can reach high temperatures without burning, ensuring your chips don't absorb any unpleasant flavours. If you prefer a traditional flavour, you can use beef fat or lard, which will give your chips a full-bodied taste.
Before frying, heat your oil to the desired temperature in a deep, wide pan or pot. The oil should be about 4 cm deep and should not fill the pan more than halfway for safety. You can test the temperature with a cooking thermometer or by dropping in a small piece of bread.
Now you're ready to fry your chips! Carefully lower a small batch of potatoes into the hot oil using a slotted metal utensil or a deep-fry basket. Fry until golden, then remove and drain on paper towels or a kitchen towel. Keep the fried potatoes at room temperature or in a warm oven until you're ready to serve.
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Cooking temperature
The cooking temperature is a key aspect of making great chips in a deep fat fryer. The temperature will depend on whether you are frying your chips once or twice.
If you are frying your chips twice, the first fry should be at a lower temperature to soften the potato, and the second fry should be at a higher temperature to achieve a crispy exterior. For the first fry, heat the oil to 320°F/160°C, and carefully lower a small batch of chips into the hot oil using a slotted metal utensil or deep-fry basket. Fry the chips for about 3 minutes, being careful not to brown them. After the first fry, the chips should be drained on paper towels and kept at room temperature until the second fry. For the second fry, reheat the oil to a higher temperature of 375°F/190°C, and fry the chips again until they are golden and crisp, which should take about 5 to 8 minutes.
If you are frying your chips only once, you will need to heat the oil to a higher temperature to ensure that the potatoes are cooked through and have a crispy exterior. Heat the oil to around 365°F/185°C, and fry the potato slices in small batches until they are golden. Remove the chips from the oil with a slotted spoon and drain them on paper towels. Continue frying in batches until all the slices are fried.
It is important to note that the cooking temperature may vary slightly depending on the type of oil used and the specific recipe being followed. Additionally, it is crucial to use an oil with a high smoke point that is well-refined to prevent it from burning or degrading at high temperatures, which can affect the taste of the food.
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Cooking time
The cooking time for your chips will depend on whether you are cooking them once or twice. For a single fry, heat the oil to 365°F (185°C) and fry the potato slices in small batches until golden. This should take around 7 minutes per batch. If you are cooking your chips twice, the first fry should be at a lower temperature of 320°F (160°C) for about 3 minutes, and the second fry should be at a higher temperature of 375°F (190°C) for 5 to 8 minutes.
When frying chips, it is important to work in batches to prevent the oil temperature from dropping. Make sure you do not add too many chips at once, or they may become soggy. Allow the oil to return to temperature between batches. You can keep the chips warm between batches by placing them on a baking tray in the oven at about 90°C.
The cooking time will also depend on the type of potato you are using. For the best results, choose a large, starchy potato such as Maris Piper, King Edward, or russet. You can also leave the skin on for extra texture. Before frying, soak the raw chips in warm water to remove the starch and prevent discolouration.
If you are short on time, you can also cook chips in an air fryer. Cut the potatoes into finger-sized chips, leaving the skin on, and toss with sunflower oil and sea salt. Place the chips in the air fryer in a single layer and cook at 200°C for 30 minutes, or until golden and cooked through, turning halfway.
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Serving suggestions
When it comes to serving homemade chips, there are several ways to elevate this classic side dish. Firstly, consider the type of salt you use. While regular salt is a common choice, you can enhance the flavour profile by opting for something more refined, such as kosher salt, Maldon sea salt, or even rosemary salt.
Secondly, don't be afraid to experiment with different types of potatoes. While Maris Piper is a popular variety for chips, you can explore other options like King Edward, russet, or even more unique varieties like Arran Victory, Red Rooster, or Yukon Gold. Each type of potato will lend a distinct texture and taste to your chips.
For a truly indulgent experience, serve your chips with a variety of sauces and dips. The classic choice is tomato ketchup, but you can offer a selection such as cheese sauce, garlic aioli, herbed sour cream, or even sriracha for those who enjoy a spicy kick. If you're serving a main course alongside, consider dishes like battered salmon, deep-fried chicken, gourmet sandwiches, or roast duck.
Lastly, presentation is key. Instead of simply piling the chips onto a plate, try arranging them in a rustic serving dish, perhaps with a sprinkle of chopped herbs like parsley or chives for added colour and flavour. You could also serve them in individual cones or baskets, especially if you're hosting a party or gathering.
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