Tiffany Haney
There's nothing quite like a homemade chip. Whether you're after a chunky chip or a skinny fry, the key to a good chip is a fluffy interior and a golden, crispy exterior. You can achieve this with a deep-fat fryer, a deep saucepan, or an air fryer. If you're using a deep-fat fryer or a saucepan, you'll need to completely submerge the potatoes in oil, but if you're using an air fryer, a couple of tablespoons of oil will do. You can also use an air fryer to make sweet potato chips, but be sure to keep an eye on them so they don't burn.
| Characteristics | Values |
|---|---|
| Type of potato | Maris Piper, Rooster, sweet potato |
| Potato shape | Chips, batons, blocks, finger-sized, shoestring, skinny, chunky |
| Potato preparation | Peel, slice, cut, trim, pat dry, soak, par-boil |
| Oil type | Sunflower, sunseed, groundnut, beef tallow, rapeseed, vegetable, peanut, olive |
| Oil temperature | 130-140°C, 185°C, 200°C, medium-high |
| Oil depth | 8cm, half-full |
| Fryer type | Deep-fat, air |
| Fryer basket type | Paddle, basket |
| Seasoning | Salt, sea salt, kosher salt, garlic, chilli flakes, dried herbs, paprika, cornflour, cajun spice, rosemary, garlic salt, curry powder, parmesan |
| Serving suggestion | Bread, brioche buns, spicy sauce, BBQ sauce, burger sauce, gravy, poutine, salt and pepper, pizza |
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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 factors to consider. Firstly, it's important to select a potato variety that is suitable for frying. Potato chips can be made from two types of potatoes: floury (also known as mealy) or waxy. Floury potatoes, such as Russet, Shepody, Maris Piper, or Rooster, are ideal for achieving crispy and fluffy chips. These potatoes have a higher starch content, which contributes to the desired crispy texture when fried.
The next factor to consider is the desired thickness of your chips. If you prefer thinner or shoestring fries, you can opt for a potato that is longer and has a more uniform shape. On the other hand, if you like your chips thicker and chunkier, choose larger potatoes that can be cut into substantial pieces.
Additionally, the cooking method you plan to use can influence your potato selection. For deep-frying, it is advisable to use floury potatoes as they tend to fry up crisper. However, if you're opting for an air fryer, you can still use floury potatoes, but consider varieties like Maris Piper or Rooster for that extra crispiness. When using an air fryer, it is not necessary to soak or par-boil the potatoes beforehand, and they cook relatively quickly, usually within 20 to 30 minutes.
Lastly, personal preference plays a role in choosing the right potato. Some people prefer to peel their potatoes before cutting them into chips, while others opt to leave the skin on for a more rustic look and texture. The type of salt and oil used can also enhance the flavour of your homemade chips. Sea salt and oils like sunflower, sunseed, groundnut, or beef tallow are popular choices.
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Preparing the potato
Once you have selected your potatoes, it's time to peel them. Some people prefer to leave the skin on for a more rustic look and texture, but this is a matter of personal preference. After peeling, use a sharp knife to cut the potatoes into rectangular blocks, trimming away any rounded edges. The size of the chips is also a matter of preference, but they should be between fries and thick chips in width. Skinny chips will cook faster and be crispier, while thicker chips will take longer and have a softer centre.
After cutting the potatoes into blocks, slice them into chips. For safety, use a mandolin or a sharp knife and a steady hand to achieve evenly-sized chips. The thickness of the chips will depend on your preference, but they should be no thicker than 1/2 inch for optimal cooking. Rinse the chips in a colander under cold water to remove excess starch, and consider soaking them in cold water for several hours or overnight to remove even more starch and achieve a fluffier texture. Pat the potatoes dry with kitchen paper before frying.
If you're short on time, you can skip the soaking step and proceed directly to frying. However, it's important to note that the final texture of your chips may not be as fluffy without the soaking step.
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Choosing the oil
When it comes to choosing the oil for your homemade chips, there are several options to consider. Here are some factors to keep in mind:
Type of Oil
Sunflower oil is a popular choice for frying chips, as it is efficient and has a neutral taste. Other neutral-tasting oils you can use include rapeseed and vegetable oil. If you're looking for something different, peanut oil, olive oil, and groundnut oil are also great options for frying. For extra flavour, you can cook your chips in beef tallow (rendered beef fat), which will give them a unique taste and colour.
Amount of Oil
The amount of oil you use will depend on the cooking method. If you're using a deep-fat fryer or a deep saucepan, make sure the oil is at least 8cm deep, but never fill your pan more than halfway for safety reasons. For air fryers, you only need to use enough oil to coat the chips evenly.
Temperature
The ideal temperature for frying chips is between 130°C and 185°C. If you don't have a thermometer, a clever trick is to use a raw chip. When the chip starts to float and fry, the oil should be around 140°C, which is perfect for blanching.
Safety
Always exercise caution when working with hot oil. Do not leave it unattended, and be careful when stirring the chips to avoid splashing. Use a slotted metal spoon to remove the chips from the oil, and always transfer them to a paper towel-lined plate to absorb any excess oil.
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Adding flavour
There are many ways to add flavour to your homemade chips. If you want to add flavour before frying, you can soak the potatoes in salty water for at least 30 minutes. You can also use sweet potatoes for a slightly sweeter flavour.
If you want to add flavour after frying, you can sprinkle the chips with minced fresh parsley, ground black pepper, or distilled white vinegar powder. You can also dust the chips with a mixture of buttermilk powder and onion powder, or coat them in garlic salt, Cajun spice, dried herbs (such as rosemary), chilli flakes, or curry powder.
For a more indulgent option, you can cook your chips in beef fat or beef tallow for better flavour and colour. You can also finish your chips with a shake of vinegar.
If you're making oven chips, you can sprinkle oil, garlic powder, salt, and pepper over the chips before baking them. You can also add extra flavourings such as chilli powder, smoked paprika, or onion powder.
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Cooking time and temperature
The cooking time and temperature for homemade chips in a fryer depend on the type of fryer you are using, the type of potato, and the thickness of the chips.
If you are using a deep-fat fryer, heat the oil to 130°C or 185°C. If you don't have a thermometer, you can test the temperature by dropping a raw chip into the oil. If it floats and fries, the temperature is about 140°C, which is perfect for blanching. When frying at 185°C, work in small batches and fry the chips until they are golden. They should take around 7 minutes per batch.
If you are using an air fryer, the cooking time will be around 20 minutes at 200°C. However, the cooking time may vary depending on the brand of your air fryer. For example, the Tefal ActiFry Genius XL 2-in-1 air fryer takes 30 minutes to cook chips, with an option to cook for an additional 5 minutes if needed. The thickness of the chips will also affect the cooking time. Skinny chips will take a few minutes less, while chunky chips will take a few minutes more. It is important to check on the chips regularly and give the basket a shake to ensure they don't burn.
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Frequently asked questions
First, peel and cut your potatoes into chip shapes. You can cut them into thin slices for skinny fries or thicker batons for chunkier chips. Rinse the chips in cold water to remove excess starch, then dry them with kitchen paper. Next, heat oil in your fryer to around 130-185°C. Carefully place the chips into the fryer in batches so as not to crowd the fryer. Fry for around 10-12 minutes, stirring occasionally, until golden brown. Remove the chips from the oil and place them on a paper towel-lined plate to absorb excess oil. Season with salt and serve.
Maris Piper, Rooster, or Russet potatoes are recommended for homemade chips as they are floury and will give you a fluffier inside and crispier outside.
If using a deep saucepan, fill it halfway with oil. If using an air fryer, use 2 tablespoons of oil.
It depends on the thickness of your chips, but generally, they will take around 10-12 minutes to fry in a saucepan or 20-30 minutes in an air fryer.
Heat your oil to around 130-185°C. You can test if your oil is hot enough by placing a single chip in the oil. If it starts to float and fry, the oil is ready.
