Deep-Frying Potato Chips: A Step-By-Step Guide

Making homemade potato chips is a fun and easy process. The key to making crispy potato chips is to slice the potatoes thinly and evenly. A mandolin slicer is the ideal tool for this, but a food processor with a slicing attachment or a sharp knife can also be used. The thinner the slices, the crispier and more folded the chips will be. The slices should be placed in a bowl of cold water as they are sliced to prevent them from turning brown. After slicing, the potatoes should be soaked in cold water for at least 30 minutes to remove excess starch and make them crispier. The water should be drained, and the slices should be patted dry. Next, heat oil in a deep fryer to 365°F. Peanut oil, sunflower oil, vegetable oil, canola oil, safflower oil, corn oil, or olive oil are ideal for frying. Fry the potato slices in small batches until they start to curl and turn golden. Remove them from the fryer and let them sit on a plate lined with paper towels. Season with salt as desired.

Preheat the deep fryer

Preheating your deep fryer is an essential step in making potato chips. It ensures that the oil reaches the optimal temperature for frying, which is crucial for achieving the desired crispiness and golden-brown colour of the chips. Here is a detailed guide on preheating your deep fryer:

Understanding Oil Temperature:

Before delving into the steps of preheating, it's important to understand the ideal temperature for frying potato chips. The temperature range for deep-frying chips varies between 325°F (163°C) and 450°F (232°C), depending on the type of oil used. The most common oils used for deep-frying, such as peanut oil, sunflower oil, vegetable oil, and canola oil, have a high smoke point, allowing them to reach these temperatures without smoking.

Preheating Steps:

• Wash and peel the potatoes. It is important to start with clean potatoes and remove their skins to ensure the best flavour and texture for your chips.
• Slice the potatoes thinly. The thickness of your potato slices will impact the cooking time and the crispsection=crispiness of your chips. The thinner the slices, the crispier the chips will be. You can use a mandolin slicer, a food processor with a slicing attachment, or a sharp knife to achieve even slices.
• Soak the potato slices in cold water. This step helps remove excess starch from the potatoes, preventing them from sticking together during frying and premature browning. You can also add ice to the water to help the skins slide off more easily when frying. Soak the slices for 10-15 minutes, or up to 30 minutes for best results.
• Dry the potato slices thoroughly. After soaking, it is crucial to remove any excess moisture from the potatoes. Use paper towels or a clean kitchen towel to pat the slices dry. Leaving them damp will result in soggy chips.
• Heat the oil in your deep fryer. Fill your deep fryer with the oil of your choice, ensuring it has a high smoke point. Turn on the deep fryer and set the temperature to the recommended range for the specific oil you are using. For example, peanut oil should be heated to around 350°F (177°C), while vegetable oil can go up to 365°F (185°C). Refer to the oil's smoking point to determine the ideal temperature.
• Test the oil temperature. To ensure accuracy, it is recommended to use a deep-fry thermometer or candy thermometer to check the oil's temperature. You can also use a wooden spoon—if bubbles form around the spoon when immersed in the oil, it is likely ready. However, always cross-check with a thermometer for the best results.
• Maintain the proper temperature. Once the oil reaches the desired temperature, make sure to maintain it throughout the frying process. Adjust the heat as needed to keep the oil within the ideal range.

Wash and slice potatoes

To make chips from potatoes with a deep fryer, the first step is to wash and slice your potatoes. This is an important step as it will determine the quality of your chips. Here are some detailed instructions to guide you through the process:

Wash your potatoes thoroughly under running water to remove any dirt or residue. You can use a vegetable brush to scrub the potatoes and ensure they are clean. Give them a good rinse to ensure no soap residue is left behind.

Next, you'll move on to slicing the potatoes. The key to making crispy potato chips is to slice the potatoes very thinly and evenly. The thinner the slices, the crispier your chips will be. You can use a mandolin slicer, a food processor with an adjustable blade, or a sharp knife to slice the potatoes. Aim for a thickness of just below 1/16" or 2mm. If using a mandolin slicer, select the thinnest setting possible. Be very careful when handling the mandolin, as the blades are extremely sharp.

Once you have your potatoes sliced, place them in a large bowl of cold water. Swish the slices around with your hands to remove the starch. The water will become murky and starchy. Drain the water and repeat the process of rinsing with cold water until the water in the bowl becomes clear and free of starch. This step is crucial as it removes excess starch, preventing the chips from sticking together and helping to achieve a crispier texture.

After rinsing, it's important to dry the potato slices thoroughly. Lay the slices on a clean kitchen towel, covering them with another towel, and pat them dry. Let them sit for around 20 minutes to ensure they are completely dry before proceeding to the frying stage.

Now your potatoes are washed, sliced, and dried, and you're ready to move on to the next step of frying them in your deep fryer!

Soak potatoes in water

Soaking potatoes in water is an important step in making potato chips, as it helps to remove excess starch from the potatoes. This process is crucial because it prevents the chips from sticking together and stops them from browning too quickly during cooking. The starch on the outside of the chips can burn easily, leaving a bitter taste.

When preparing potatoes for deep frying, it is recommended to soak them in cold water for at least 10 to 30 minutes. The water may be plain or include ice, salt, or vinegar. Soaking in plain cold water will help to keep the potatoes from turning brown, while the addition of ice can aid in removing the skins. Soaking in salted water can add flavour and texture to the chips, and vinegar water can enhance crispiness.

After soaking, it is important to thoroughly dry the potatoes before frying. This can be done by patting them with a clean kitchen towel or using a paper towel or reusable paper towel. Allowing the potatoes to air dry for 20 minutes is also effective. Ensuring the potatoes are completely dry before frying helps to prevent sogginess and promotes even cooking.

While some recipes recommend soaking potatoes for up to two hours, it is not always necessary. For potatoes sliced to a thickness of 3mm or less, simply rinsing the slices in water until the water runs clear may be sufficient. This shorter method can save time without compromising the quality of the final product.

Heat oil to 350-400°F

Heating the oil to the correct temperature is a crucial step in making crispy, golden potato chips. If the oil is too hot, your chips will burn, and if it's too cold, they will turn out soggy. The ideal temperature range for frying potato chips is between 350-400°F.

When using a deep fryer, preheat the oil to this temperature range before adding the potato slices. This ensures that the oil is hot enough to cook the potatoes properly. It is important to note that the temperature of the oil will drop slightly when you add the potatoes, so starting with oil that is a little hotter is recommended.

A deep-fry thermometer is a useful tool to monitor the oil temperature and ensure it stays within the desired range. You can also test the oil by sticking the end of a wooden spoon into it. If bubbles form around the spoon, the oil is likely ready for frying.

Additionally, the type of oil you use is important. Choose an oil with a high smoking point, such as peanut oil, vegetable oil, canola oil, grapeseed oil, safflower oil, olive oil, or sunflower oil. These oils can withstand the high temperatures needed for deep frying without smoking or breaking down.

Once the oil is heated to the correct temperature, carefully add the potato slices in small batches. Fry them until they are golden and crispy, then remove them from the oil and drain on paper towels. Season with salt, if desired, and enjoy your homemade potato chips!

Fry potatoes until golden

Frying the potatoes is the most important step in making homemade potato chips. It's important to get the oil to the right temperature before adding the potatoes. If the oil is too hot, the chips will burn; if it's too cold, they will be soggy. The ideal temperature for frying potatoes is between 325 and 450 degrees Fahrenheit. Once the oil is ready, add the potato slices in small batches. It's important not to crowd the pan, as this will cause the oil temperature to drop. Fry the potatoes for 2-3 minutes, stirring occasionally, until they are golden and starting to curl. Remove the potatoes from the oil with a slotted spoon or mesh skimmer and drain them on paper towels. Continue frying the remaining potatoes in batches until they are all golden and crispy.

Frequently asked questions