Tiffany Haney
There's nothing quite like a fat, crunchy chip, and making them at home in a deep-fat fryer is a great way to get that perfect texture. The secret to good chips is to cook them twice at two different temperatures, so they're soft and fluffy on the inside and golden and crispy on the outside. This technique also means you can make them in advance and keep them warm in the oven before serving. In this article, we'll cover the best types of potatoes to use, oils with a high smoke point, and the two-step cooking process for that authentic chip shop taste.
How to cook homemade chips in a deep fat fryer
| Characteristics | Values |
|---|---|
| Potato varieties | Maris Piper, King Edward, russet, Red Rooster, Yukon Gold |
| Potato preparation | Peel potatoes (optional), cut into large finger-sized chips, soak in warm water to remove starch |
| Oil type | Palm kernel oil, sunflower oil, virgin olive oil |
| Oil temperature | 130°C, 140°C, 180°C, 185°C, 365°F |
| Oil depth | 4cm, halfway up the pan |
| Frying time | 7-8 minutes, 30 minutes, until golden |
| Frying technique | Double frying at two different temperatures |
| Seasoning | Salt, rosemary salt, vinegar |
| Sauces | Tomato ketchup, mayonnaise, cheese sauce, horseradish mayonnaise, herbed sour cream |
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What You'll Learn
Choosing the right potato
When it comes to choosing the right potato for homemade chips, there are a few key things to consider. Firstly, potatoes can be broadly categorised into two types: floury (or mealy) and waxy. The type of potato you choose will impact the texture of your chips, with floury potatoes frying up crisper due to their higher starch content and lower moisture content.
Floury potatoes, such as Russets, Shepody, Yukon Golds, and Huckleberry Golds, are ideal for making chips. These potatoes have a high starch content, which, when combined with their low moisture content, results in crispy chips. If you're in Australia, where Russet potatoes are hard to come by, you can try using Kennebec or Burbank potatoes as a substitute.
On the other hand, waxy potatoes like red potatoes are low in starch and high in moisture, which can lead to soggy chips. However, their shape retention makes them excellent for boiling. If you're set on using waxy potatoes for your chips, consider soaking them in cold water to wash away the extra starch and help them stay light in colour.
When preparing your potatoes, it's essential to slice them evenly and thinly, ideally using a mandoline slicer. The standard thickness for potato chips is about 1/16" (1.5mm), but you can go up to 1/8" (3mm) for a heftier chip. After slicing, give the potatoes a cold water bath to eliminate surface sugars that may cause them to brown or burn during frying.
Remember, the key to achieving crispy homemade chips is selecting the right type of potato, such as a floury or starchy variety, and preparing them properly before frying.
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Preparing the potatoes
First, peel your potatoes, or you can leave the peel on if you like, and cut them into large chips approximately 1-1.5 cm thick or finger-sized. Soak the cut potatoes in warm water to remove the starch and prevent discolouration. Then, drain the potatoes and pat them dry with a kitchen towel.
Next, heat your oil. You will need an oil with a high smoke point that is well-refined, such as palm kernel oil or sunflower oil. Heat the oil in your deep fryer to 130–140°C. You can test the temperature using a cooking thermometer or by dropping a small piece of bread into the oil.
Once the oil is heated, carefully lower the potatoes into the hot oil in small batches. Fry the potatoes for 7–8 minutes or until they are cooked through but not coloured. Remove the potatoes from the oil and drain them on paper towels or a wire rack. Let them cool, preferably in the fridge overnight.
Now you are ready for the second fry! Heat the oil in your deep fryer to 180–185°C. Carefully place the potatoes into the hot oil again in small batches and fry until they are golden and crispy. This should take about 4 minutes. Remove the potatoes from the oil and drain them on kitchen paper.
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Picking the right oil
Smoke Point
The smoke point of an oil refers to the temperature at which it starts to break down, releasing smoke and imparting an unpleasant burnt flavour to your food. For deep frying, which requires high temperatures, choosing an oil with a high smoke point is essential. Oils with high smoke points include vegetable oil, canola oil, cottonseed oil, peanut oil, and sunflower oil.
Flavor
The oil you choose can also affect the flavour of your chips. Some oils have a neutral taste, allowing the natural flavours of the potatoes to shine through. Examples of oils with neutral flavours include canola oil, vegetable oil, and peanut oil. Other oils, such as olive oil, add a distinct fruity and robust taste to the dish. Consider the flavour profile you want for your chips and choose an oil that complements or enhances it.
Fat Content
While deep frying is often associated with unhealthy eating, selecting an oil with a healthier fat profile can make a difference. Oils high in saturated fats, like coconut oil or palm oil, are less suitable for deep frying. Instead, opt for oils lower in saturated fats and higher in monounsaturated fats, such as canola oil, sunflower oil, or peanut oil.
Sustainability and Cost
If sustainability is important to you, consider the environmental impact of different oils. For example, canola oil is water-efficient, and peanut oil has a positive impact on soil health. Additionally, the cost of oil can be a factor, especially if you need large quantities for deep frying. Oils like vegetable oil and canola oil are affordable and versatile, making them popular choices.
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Cooking temperature and time
The cooking temperature and time for homemade chips in a deep-fat fryer depend on the type of chip you want to make. For example, thin, crispy shoestring fries will require a shorter frying time than thicker, fluffier chips.
The secret to good chips is to cook them twice at two different temperatures. First, heat your oil to 130–140°C (266–284°F) and fry the chips for 7–8 minutes or until cooked through but uncoloured. Drain the chips and leave them to cool, preferably in the fridge overnight. Then, heat the oil to 180–185°C (356–365°F) and fry the chips for around 4 minutes, or until they are golden and crispy.
It's important to use an oil with a high smoke point that is well-refined. This means that it's a very clean oil that 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. It's also reusable, providing you strain and clean the oil after use.
If you're making a large batch of chips, you can keep them warm between batches by placing them on a baking tray in the oven at about 90°C (194°F).
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Serving suggestions
Homemade chips are a great side dish for many meals. They go perfectly with battered salmon, deep-fried chicken, gourmet sandwiches, and roast duck. For a truly British experience, serve your chips with fish that has been battered and deep-fried, and add a side of mushy peas.
For a more gourmet experience, try rosemary salt, sriracha, cheese sauce, horseradish mayonnaise, or herbed sour cream as a dip or drizzle for your chips. You could also try a squeeze of lemon or a sprinkle of black pepper for added flavour.
If you are looking for a meal to serve with your chips, a juicy burger with all the toppings is a great option. Or, for a vegetarian option, a portobello mushroom burger with melted cheese and a side of crispy onion rings.
For a heartier meal, a steak and ale pie with a side of chips and gravy is a classic British dish. Or, for a more summery option, serve your chips with a Greek salad, topped with feta cheese and olives.
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Frequently asked questions
The best type of potato to use is a large, starchy variety such as Maris Piper, King Edward, or russet.
You should use an oil with a high smoke point that is well-refined, such as palm kernel oil. This is because it can reach high temperatures without burning and has a neutral taste.
The oil should be heated to between 130°C and 140°C for the first fry, and 180°C for the second fry.
Peel the potatoes and cut them into large, finger-sized chips that are approximately 1-1.5 cm thick. Soak them in warm water to remove the starch and prevent discolouration.
Fry the chips in small batches for 7-8 minutes at the lower temperature, until they are cooked but not coloured. Then fry them for a second time at the higher temperature until they are golden and crispy.
