Cody Casey
There are many ways to cook chips, but one way to achieve the perfect crispy-on-the-outside, fluffy-on-the-inside chip is to use a deep-fat fryer. The process involves two stages: the first fry is at a lower temperature to soften the potato, and the second fry is at a higher temperature to achieve a crispy exterior. The type of potato and oil used, as well as the frying temperature, all play a role in achieving the perfect chip.
Characteristics and Values Table for Cooking Perfect Chips in a Deep Fat Fryer
| Characteristics | Values |
|---|---|
| Potato Varieties | Maris Piper, King Edward, Russet, Purple, Arran Victory, Red Rooster, Agri, Yukon Gold, Chippie’s Choice |
| Potato Preparation | Peel potatoes (or not), cut into 1-1.5 cm thick slices, soak in cold or warm water to remove excess starch, parboil or boil until soft, drain and pat dry |
| Oil Type | Vegetable oil, sunflower oil, palm oil, palm kernel oil, beef fat, lard |
| Oil Temperature | 130-140°C for the first fry, 180-190°C for the second fry |
| Frying Time | 7-10 minutes for the first fry, 5-8 minutes for the second fry |
| Frying Technique | Fry in batches, do not overcrowd the fryer, use a slotted spoon or basket to lower potatoes into the oil |
| Seasoning | Salt, vinegar, spices, sauces |
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What You'll Learn
Choosing the right oil
The choice of oil is crucial when cooking chips in a deep fat fryer, as the oil needs to have a high smoke point to withstand the high temperatures without burning. A low smoke point or unrefined oil can catch fire at high temperatures, creating a safety hazard. It can also degrade, causing discolouration and imparting an unpleasant taste to your food.
Oils with a high smoke point that are well-refined include palm kernel oil, sunflower oil, and vegetable oil. Palm kernel oil is a popular choice for deep-frying chips as it has a neutral taste and can be reused multiple times if strained and cleaned properly after each use. Beef fat is another option if you prefer a traditional flavour and a full-flavoured chip.
When frying chips, it is important to ensure that the oil is heated to the correct temperature. For the initial fry, the oil should be heated to around 130°C-140°C. This will ensure that the potatoes are cooked through but not browned. For the second fry, the oil temperature should be increased to between 180°C and 190°C to achieve a crispy, golden exterior.
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Preparing the potatoes
Once you have chosen your potatoes, it is time to cut them. You can leave the peel on for a more rustic chip, or you can peel them first. Cut the potatoes into thick wedges or chips, approximately 1-1.5 cm thick. If you prefer thinner chips, you can cut them to about 0.5 cm thick.
After cutting, rinse the potatoes in cold water to remove excess starch. This step is important as it will help to ensure your chips are crispy. If you have time, you can soak the potatoes in cold water for several hours or even overnight. Once soaked, be sure to dry the potatoes thoroughly.
Now it's time to boil the potatoes. Place them in a pan of cold water and bring them to a gentle boil. Simmer for 3 to 4 minutes or 10-15 minutes until the potatoes are just tender and starting to fall apart. The edges should be very flaky. Drain the potatoes and allow them to steam off. At this stage, you can even place them in the freezer for 30 minutes for a crunchier texture.
Before frying, it is important to heat your oil to the right temperature. You can use a variety of oils, such as vegetable oil, sunflower oil, or palm kernel oil, but make sure it has a high smoke point to prevent it from burning. Heat the oil to between 130-140°C for the first fry. This will ensure the potatoes are cooked through but not browned.
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Cooking temperature
The cooking temperature for your chips will depend on the type of potato you are using, the oil you are frying with, and whether you are cooking your chips in one or two stages.
If you are cooking your chips in two stages, you should first fry them at a lower temperature to soften the potato. This temperature should be between 130°C and 140°C. You should then increase the temperature of the oil to between 180°C and 190°C for the second fry, which will give your chips a crispy exterior.
If you are cooking your chips in one stage, you should heat your oil to between 180°C and 190°C. This will give your chips a crispy exterior and a fluffy interior.
It is important to note that the temperature of your oil will drop when you add the chips, so you should always heat the oil to a slightly higher temperature than necessary. It is also important to cook your chips in batches to avoid overcrowding the pan and lowering the temperature of the oil too much.
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Cooking time
The cooking time for perfect chips depends on the type of potato, the cut of the chip, the oil used, and the cooking method.
For the type of potato, Maris Piper potatoes are perfect for making chips. Other good options include King Edward, russet, Arran Victory, Red Rooster, Agri, Yukon Gold, and Chippie’s Choice.
For the cut, the potatoes should be cut into large chips approximately 1-1.5 cm thick, or finger-sized.
For the oil, palm kernel oil is best for deep-frying chips because it has a high smoke point, is very well-refined, and has a neutral taste. Other options include vegetable oil, sunflower oil, beef fat, or lard.
Now, for the cooking method, there are a few options:
- The double-fried method: The first fry is at a lower temperature of 130°C-140°C to soften the potato, and the chips are cooked for about 7-10 minutes. The second fry is at a higher temperature of 180°C-190°C to achieve a crispy exterior, and the chips are cooked for about 5-8 minutes.
- The air-fryer method: 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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Seasoning
For a classic chip, season with salt. You can use kosher salt or sea salt, depending on your preference. Add the salt to the chips as soon as they come out of the fryer, while they are still hot and a little damp. This will ensure that the salt sticks to the chips. You can also add a sprinkle of vinegar to enhance the saltiness and add a bit of tang.
If you want to get more creative with your seasoning, there are many options to explore. For example, you could try making rosemary salt by mixing fresh or dried rosemary with sea salt. Or, for a spicy kick, sprinkle some chilli powder or smoked paprika over your chips. Other spices you can use include garlic powder, onion powder, cumin, or curry powder.
If you prefer your chips on the saucy side, there are many dips and toppings to consider. A creamy garlic aioli or herbed sour cream can add a sophisticated touch, while cheese sauce or horseradish mayonnaise can satisfy those craving something richer. For a healthier option, try dipping your chips in salsa, guacamole, or hummus.
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