Make Crispy Chips At Home Without A Deep Fryer

Chip shop-style chips are a British classic. They are thick chips with a slightly crispy exterior and a soft, fluffy interior. They are usually deep-fried, but it is possible to make them without a deep fryer. The key to achieving the right texture and colour lies in the preparation. Firstly, it is important to use floury potatoes such as Maris Piper or Rooster. The potatoes should be peeled and cut into thick chips. They then need to be soaked in cold water to remove excess starch, which causes browning. After soaking, the chips are par-boiled until tender, then drained and allowed to steam dry. Finally, they are fried in oil at around 170°C until lightly golden brown.

Soak potatoes in water to remove starch

Soaking potatoes in water is an important step in the process of making chip shop chips. This is because it helps to remove excess starch, which can affect the texture and taste of the final product.

When potatoes are peeled and sliced, they release a sticky white substance, which is the starch leaking out. If this excess starch is not removed, it will block the evaporation of moisture from the potato during the frying process, resulting in soft, brown, and mushy chips. Therefore, soaking the potatoes in water helps to wash away this surface starch.

To effectively remove starch, it is recommended to soak the potatoes in cold water for a few hours. The water should be replaced as it becomes cloudy, and the potatoes should be rinsed to ensure that any starch sediment is removed. This process may be repeated multiple times until the water runs clear, indicating that most of the starch has been eliminated.

After soaking, it is crucial to thoroughly dry the potatoes before frying them. This step ensures that any remaining excess starch is removed, as wet chips can still contain starch, leading to less-than-ideal results.

By soaking potatoes in water to remove starch, you can achieve the desired crispy and crunchy texture for your chip shop chips.

Par-boil potatoes

Parboiling is a great way to ensure your chips are cooked through, with a fluffy interior and a crispy, golden exterior. Here is a step-by-step guide to parboiling your potatoes:

Step 1: Prepare the potatoes

Start by peeling your potatoes and cutting them into thick chips of about 1.5 cm. Place the chips in a colander and rinse them twice in cold water. It is important to work quickly as peeled potatoes can turn grey/brown due to oxidation.

Step 2: Soak the potatoes

Cover the potatoes in cold water and add a teaspoon of vinegar (cider, white wine, or malt vinegar). Soak the potatoes for about 30 minutes. This step helps to remove excess starch, which causes the chips to brown during frying. Chippy chips should be light in colour, so removing starch is essential.

Step 3: Boil the potatoes

After soaking, drain the potatoes and place them in a large pan. Cover the potatoes with water and bring them to a boil. Then, reduce the heat and simmer for 8-10 minutes, or until they are tender. Be careful not to overcook them, as you want to avoid having dense or mushy chips.

Step 4: Steam dry

Drain the potatoes in a colander and let them steam dry for about 5 minutes. This step helps to remove any remaining moisture from the surface of the potatoes.

Step 5: Chill (optional)

If you have the time, you can place the parboiled potatoes in a single layer on trays and chill them in the fridge overnight. This step is not necessary, but it can help to dry out the potatoes even further.

Now that your potatoes are parboiled, you can proceed to the next step of frying them. Enjoy your homemade chip shop chips!

Fry at a lower temperature

Frying your chips at a lower temperature is a crucial step in the process of making chip shop-style chips at home. This technique, known as double frying, involves frying the chips at a lower temperature first to ensure they are cooked through, and then draining the excess oil before frying them again at a higher temperature to achieve that desirable crunchy exterior and fluffy interior.

The first fry should be done at around 120°C, 140°C or 150°C. This lower temperature ensures that the inside of the chips is cooked just right while preventing the outside from getting too dark. The exact temperature and duration of this first fry will depend on the thickness of your chips and the type of potato used. For example, thicker chips made from floury potatoes like Maris Piper or Rooster will take longer to cook through than thinner chips made from a different variety of potato.

After the first fry, drain the excess oil from the chips and let them cool down a little. Then, turn up the heat to a higher temperature, typically around 170°C to 190°C. This second fry is all about achieving the perfect golden colour and crispy texture. Fry the chips for another 5-6 minutes, keeping a close eye on them to avoid overcooking.

The double frying method is a tried and tested technique used by chip shops to create their iconic chips. It ensures that the chips are cooked evenly throughout, with a soft and fluffy interior, while maintaining a lightly golden and crispy exterior.

Remember, the key to successful chip shop-style chips at home is taking your time, experimenting with different temperatures, and not being afraid to adjust the process based on your observations.

Fry again at a higher temperature

Once your chips have been fried for the first time at a lower temperature, drain the excess oil from the chips and leave them to cool. Then, turn the heat up to a higher temperature and fry the chips for a second time. This will help you achieve a crunchy outside and a fluffy inside.

The first fry should be at a lower temperature to ensure the chips are mostly cooked through without burning the outside. The second fry should be at a higher temperature to achieve the crunchiness and golden colour of chip shop chips.

The ideal temperature for the first fry is around 140°C or 285°F. The chips should be cooked until they are soft, which will take around 4-5 minutes. For the second fry, turn the heat up to 190°C or 375°F and cook the chips for another 2 minutes.

If you are using a deep fat fryer, simply turn the temperature dial up to the desired temperature. If you are using a pan or wok, carefully remove the chips from the oil and heat the oil until it reaches the desired temperature before adding the chips back in.

It is important to note that the oil temperature is critical in achieving the perfect chip shop chips. A deep-fat fryer will help you maintain a consistent temperature, but if you are using a pan or wok, be careful not to overfill the pan and manage the oil temperature carefully to avoid a pan fire.

Use floury potatoes

Floury potatoes are better for making crisp chips with a fluffy interior. A standard baking potato will do just fine. Russet potatoes (commonly known in the US as Idaho potatoes) are a good option. These potatoes have a high starch content and are low in moisture, which helps them crisp up.

Peel the potatoes, then cut them into chip shapes. For skinny fries, cut the potatoes into 1cm slices, then cut again into 1cm sticks. For fat chips, cut 2cm slices, then cut into 2cm batons. You can also leave the skin on or cut the potatoes into wedges if you prefer.

You want to remove some of the starch as it inhibits the crisping of the chip. Drop the cut potatoes into a large bowl of cold, lightly salted water and leave them to soak for 30 minutes to an hour. After soaking, tip the chips onto a clean tea towel and dry them thoroughly. Any moisture left on the chips will create steam and stop them from crisping up later.

Now you're ready to start frying!

Frequently asked questions