Make Crispy Chips: Deep Fryer Tips And Tricks

There's nothing quite like a plate of crispy, golden chips. But how do you achieve that perfect crunch? The secret lies in the double-frying technique. By frying your chips at two different temperatures, you can achieve the ideal combination of soft, fluffy insides and a crispy outer shell. Here's a step-by-step guide to help you create the ultimate crispy chips using a deep fryer.

Use a starchy potato variety, such as Maris Piper, King Edward, or Russet

When making chips in a deep fryer, it's important to use a starchy potato variety such as Maris Piper, King Edward, or Russet. These types of potatoes will give your chips a fluffy texture while also helping them hold their shape and crisp up nicely.

Maris Piper potatoes are a popular choice for chip lovers in the UK. They have a fluffy texture and can hold their shape well during the frying process, resulting in crispy chips. King Edward potatoes are another excellent option, known for their distinctive flavour and fluffy texture. They are widely available and used by many chip enthusiasts.

If you're in the US, Russet potatoes, also known as Idaho potatoes, are the way to go. They have a floury, starchy texture that is ideal for achieving the perfect crispy chip. Their large size and consistent quality make them a reliable choice for deep frying.

When using these potato varieties, it's important to follow the proper preparation and cooking techniques. First, peel the potatoes and cut them into uniform chip shapes of approximately 1-1.5 cm thickness. Soaking the cut potatoes in cold water for around 30 minutes will help remove excess starch and prevent discolouration. After soaking, be sure to pat the potatoes dry before placing them in the deep fryer.

The double frying method is recommended for achieving the perfect crispy chip. First, fry the potatoes at a lower temperature of around 130-160°C to cook them through without browning. Then, increase the oil temperature to 190°C for the second fry to give them that golden, crunchy exterior.

By using the right type of potato and following these preparation and cooking techniques, you'll be well on your way to creating delicious, crispy chips in your deep fryer.

Soak the chips in water to remove excess starch, then pat them dry

Soaking the chips in water before frying them is a crucial step in the chip-making process. This step helps to remove excess starch from the surface of the potatoes. Leaving the excess starch on the potatoes can cause the chips to brown too quickly, before they have a chance to become crisp. Therefore, soaking the chips ensures that they will have a crispy texture once fried.

The amount of time the chips need to be soaked can vary. Some recipes suggest that leaving the chips to soak for around 30 minutes is enough, while others recommend soaking them for several hours or even overnight for the best results.

After soaking the chips, it is important to pat them dry with a clean tea towel or kitchen paper. This step is important because any excess water left on the chips can cause the oil to spit and splatter when the chips are added to the pan, which can be dangerous and cause injury.

Use a cooking thermometer to monitor the oil temperature

A cooking thermometer is an essential tool when making crispy chips in a deep fryer. It helps you monitor the oil temperature to ensure you're frying at the right heat levels. Here are some detailed instructions on using a cooking thermometer to achieve that perfect crispiness:

First, when preparing your deep fryer, fill your deep, heavy-bottomed saucepan or pot with the oil of your choice, ensuring it reaches the appropriate depth. For effective deep frying, the oil should come about halfway up the pan. Next, heat the oil to the desired temperature, usually around 130°C to 160°C for the first fry, depending on the recipe. Use your cooking thermometer to monitor the temperature and make adjustments as needed.

Once the oil reaches the desired temperature, carefully add your first batch of chips. It's important to add the chips in small batches to avoid overcrowding the pan and to maintain a consistent oil temperature. Use a slotted spoon or wire mesh basket to gently lower the chips into the hot oil.

Now, for the cooking process, you'll need to fry the chips in two stages. The first fry is at a lower temperature to cook the potatoes through without browning them. This is typically done at around 130°C to 160°C. Use your cooking thermometer to maintain this temperature and stir the chips carefully during this stage. Fry the chips for about 8 to 10 minutes, or until they are cooked through but not browned.

After the first fry, remove the chips from the oil using a slotted spoon and set them on a plate or tray lined with kitchen paper to absorb any excess oil. At this point, you can set the chips aside and let them cool while you prepare the oil for the second fry.

For the second fry, you'll need to increase the oil temperature to achieve that crispy texture. Heat the oil to around 190°C. Again, use your cooking thermometer to monitor the temperature and make any necessary adjustments. It's crucial that the oil is hot enough for this stage to ensure that perfect crunch.

Once the oil reaches the desired temperature, add the chips for their second fry. You can add them in slightly larger batches this time. Fry the chips for about 4 to 5 minutes, or until they turn a gorgeous golden brown and become wonderfully crispy. Keep a close eye on them, as they can go from golden to burnt quite quickly at this high temperature.

Finally, remove the crispy chips from the oil using a slotted spoon and drain them on a paper towel-lined tray. Sprinkle with salt and your favourite seasonings, and serve immediately while they're still hot and crunchy!

Using a cooking thermometer to monitor the oil temperature is a crucial step in achieving that perfect crispiness for your chips. By frying at the right temperatures, you can ensure the potatoes are cooked through without burning and getting that signature golden colour and crunchy texture.

Fry the chips in small batches to avoid overcrowding the pan

Frying your chips in small batches is key to achieving that perfect crispiness. Overcrowding the pan can lead to uneven cooking, so it's best to fry them in portions. This ensures that each chip has enough space to cook properly and turn golden brown.

When frying, always use a slotted spoon or wire mesh basket to lower the chips into the hot oil gently. Be careful not to pour them all in at once, as this can cause the oil to bubble and overflow. It's also important to keep the chips moving in the oil so that they don't stick together or to the pan.

The size of your batches will depend on the size of your pan or pot. A good rule of thumb is to ensure that the chips are in a single layer and have room to float freely. If your cooking vessel is large enough, you can fry them in one or two portions. However, if you're making a large batch or cooking for a bigger group, you might need to divide them into three or more batches.

It's also important to note that adding a batch of chips will naturally lower the oil's temperature. So, between batches, give the oil a minute or two to return to the desired heat level before adding the next batch. If you find that your temperature is dropping significantly, reduce the size of your batches. Smaller batches not only help maintain the oil temperature but also tend to yield better results.

By frying your chips in small batches and following these tips, you'll be well on your way to achieving crispy, golden perfection!

Season with salt and vinegar, or get creative with spices and sauces

Now that your chips are cooked, it's time to season them. The most traditional way to season your chips is with salt and vinegar. However, you can also get creative with spices and sauces.

If you are going for the classic salt and vinegar option, it is recommended to use sea salt or kosher salt. These types of salt have a finer grain, which will help the seasoning stick to your chips better. You can also use table salt or sea salt flakes, but these larger grains may not adhere to the chips as well.

When it comes to vinegar, plain white distilled vinegar is the typical choice. However, you can experiment with different types of vinegar to add a unique twist to your chips. For example, you could try using half vinegar and half water for a milder flavour, or a flavoured vinegar such as herb-infused vinegar.

If you want to get creative with your spices and sauces, the possibilities are endless. Here are some ideas to get you started:

• Rosemary salt: Fresh rosemary combined with salt creates a delicious herbal flavour.
• Fries seasoning: A savoury blend of spices specifically designed for fries can add a punch of flavour.
• Nori salt: Finely ground nori (dried seaweed) gives a trendy, umami boost to your chips.
• Garlic powder or onion powder: These spices can be added to your dry rub for a more complex savoury note.
• Cumin: A earthy spice that can be used to season your chips, especially if you're looking for a more exotic flavour profile.
• Cheese: Grated cheese on top of your chips can create a delicious, savoury melt.
• Gravy: This classic chip shop condiment adds a hearty, savoury touch to your chips.
• Curry sauce: For those who like it spicy and flavourful.
• Chili sauce or ranch dressing: These sauces can be served on the side for dipping or drizzled over the top of your chips for an extra kick.

When seasoning your chips, it's important to taste as you go and adjust the amount of seasoning to your preference. Remember, it's easier to add more seasoning than to take it away, so start with a light hand and build up from there.

Frequently asked questions