Making Chunky Chips: Deep Fat Fryer Secrets

Chunky chips are thick slices of potato that are crispy on the outside and fluffy on the inside. The secret to making them in a deep fat fryer is to cook them twice at two different temperatures. The first fry is at a lower temperature to cook the potato through, and the second fry is at a higher temperature to make the outside crispy. The best types of potatoes to use are King Edward, Maris Piper, or russet, and the best oil is one with a high smoke point, such as palm kernel oil or sunflower oil.

Choosing the right potato

The type of potato you choose for your chunky chips is crucial to achieving the perfect texture and taste. The best potatoes for chips are those with a high starch content, as this is what gives chips their coveted crispy texture.

Maris Piper potatoes are a popular choice for chips in the UK. They have a creamy white flesh and fluffy texture, resulting in a tasty crunch on the outside and a light and fluffy centre. Maris Piper potatoes are also readily available in most supermarkets, making them a convenient option.

Another excellent option is King Edward potatoes, known for their floury texture that yields crispy chips with fluffy insides. However, be cautious when parboiling King Edward potatoes, as they can easily fall apart if cooked too long.

Russet potatoes are also a good choice due to their high starch content and low moisture levels, making them ideal for frying. They have a thick skin that can be removed before frying, and they cook up light and fluffy.

For a thicker, more potato-like texture, consider using Yukon Gold potatoes. These have a medium starch content, resulting in a crisp that is not as crunchy as those made with Russet or Maris Piper potatoes. Yukon Gold potatoes also have a rich, buttery flavour.

If you're looking for something a little different, you can experiment with alternative varieties such as Arran Victory, Red Rooster, Agri, Yukon Gold, Chippie's Choice, or even sweet potatoes. Each type of potato has its own unique characteristics, so don't be afraid to explore and find the one that suits your taste preferences.

Preparing the potatoes

Once you've selected your potatoes, it's time to peel them. This step is optional, as some people prefer to keep the peel on for a more rustic look and a bit of extra texture. After peeling (or not), cut the potatoes into uniform, chunky chips. Aim for a thickness of about 1 to 1.5 cm, or finger-sized. This size will ensure that the chips cook evenly and give them a nice, chunky appearance.

The next step is crucial to achieving the perfect crispiness: removing the excess starch. Rinse the cut potatoes in a colander under plenty of cold water. If you have the time, it's recommended to let the chips soak in a bowl of cold water for at least 30 minutes, or even overnight. This process helps to remove excess starch, preventing your chips from sticking together and promoting a crispier exterior.

After rinsing, it's important to thoroughly pat dry the potatoes with kitchen paper or a clean kitchen towel. Any remaining water on the potatoes can cause the oil to spit and splatter dangerously when you start frying.

Now, your potatoes are ready for the fryer! But before you begin, make sure your deep fat fryer is heated to the correct temperature. The first fry should be at a lower temperature, usually between 130-160°C, to ensure the potatoes are cooked through without browning. You can then increase the temperature to around 190°C for the second fry to achieve that perfect golden crispiness.

Remember to cook the potatoes in small batches to maintain the oil temperature and ensure even cooking. Enjoy your freshly made chunky chips!

Choosing the right oil

When it comes to making chunky chips in a deep fat fryer, selecting the right oil is essential for achieving the desired taste and texture, as well as ensuring safety. Here are some factors to consider when choosing the best oil for deep-frying chips:

Smoke Point

The smoke point of an oil is the temperature at which it starts to break down, produce smoke, and deteriorate. Oils with higher smoke points are better suited for deep frying as they can withstand higher temperatures without burning. This is crucial for kitchen safety and preventing fires. Oils with high smoke points include palm kernel oil, peanut oil, canola oil, safflower oil, and sunflower oil.

Heat Stability

Deep frying requires maintaining high temperatures, so choosing an oil that remains stable and does not break down or oxidize at these temperatures is vital. Oils with high levels of monounsaturated fats, such as canola oil or peanut oil, offer better heat stability and are more suitable for deep frying.

Flavor

The choice of oil can significantly impact the flavor of your chips. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a nutty flavor, olive oil contributes a fruity taste, and avocado oil has a mildly sweet and buttery flavor. Consider whether you want the oil to enhance the flavor of your chips or let the potato shine through.

Fat Content

Deep frying is often associated with unhealthy eating, but selecting an oil with a healthier fat profile can make a difference. Oils high in saturated fats, like coconut oil or palm oil, are less healthy options. Instead, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.

Cost

The cost of oil can be a significant factor, especially when using large quantities for deep frying. Some oils, like peanut oil, avocado oil, or olive oil, tend to be more expensive. Consider your budget and the volume of frying you plan to do to determine the most cost-effective option.

Allergens

It is essential to be mindful of potential allergens when selecting an oil. While peanut oil is popular due to its high smoke point and flavor, it may pose a problem for individuals with peanut allergies. If allergies are a concern, consider using alternative oils like canola oil or soybean oil, which are generally safer for most people.

Sustainability

With growing concerns about sustainability and ethical practices, consider the source of the oil. For example, opt for sustainably sourced palm oil to support eco-friendly practices.

In summary, when choosing the right oil for making chunky chips in a deep fat fryer, look for an oil with a high smoke point, good heat stability, a suitable flavor profile, a healthier fat content, and a reasonable cost. Always be mindful of potential allergens and opt for sustainable options whenever possible.

Cooking the chips

Step 1: Prepare the potatoes

Peel your potatoes (unless you want to keep the peel on) and cut them into large, evenly-sized chips, approximately 1-1.5cm thick. If you want chunky chips, cut them into 1-1.5cm wide slices, then slice these into 1-1.5cm wide chips. Rinse the chips in a colander under plenty of cold water until the water runs clear. This will help to remove excess starch. If you have time, you can let the chips soak in a bowl of cold water for 30 minutes, or even a few hours or overnight.

Step 2: Heat the oil

Pour your chosen oil into a deep, wide pan or pot. The oil should be at least 4cm deep but shouldn't fill the pan or pot more than halfway. Heat the oil to 130-140°C. You can use a cooking thermometer to check the temperature, or test it by dropping in a small piece of bread. If the bread browns in 8-10 seconds, the oil is at the right temperature. If it's faster, let the oil cool down a bit.

Step 3: First fry

Before frying, make sure to pat your chips dry with kitchen paper. Any excess water left on the chips will cause the oil to spit and splatter, which can be dangerous. Add the chips to the oil in small batches, using a slotted spoon or wire mesh basket to lower them in. Gently turn them and keep them moving so that they don't stick. Let them cook for 8-10 minutes, until they are soft but before they start to break up or brown.

Step 4: Drain and cool

Remove the chips from the oil with a slotted spoon and place them on kitchen paper or a wire rack to drain and cool. You can keep them at room temperature for a few hours before the final fry.

Step 5: Second fry

Now, heat the oil to 180-190°C. Again, you can test this using a piece of bread, which should brown in 3-4 minutes if the temperature is correct. You can then add the chips in slightly larger batches (2 batches should be enough) to finish them off. Fry them for 4-5 minutes, until they are golden and crisp.

Step 6: Drain, season and serve

Remove the chips from the oil with a slotted spoon and drain them on kitchen paper. Sprinkle with salt and vinegar, or your chosen seasoning, and serve immediately.

Serving the chips

Once your chunky chips have been fried twice and are golden brown and crispy, it's time to serve them. Drain the excess oil from the chips using kitchen paper. Then, tip the chips into a serving dish and sprinkle with salt. Vinegar is also a classic condiment for chips and can be added to taste.

If you want to get creative, you could add grated cheese for cheesy chips, mushy peas, gravy, or curry sauce. Alternatively, you could make a garlic aioli by roasting garlic and mixing it with mayonnaise and a squeeze of lemon juice. This can be served alongside the chips.

For a truly indulgent experience, serve your chunky chips with buttered white bread, mayonnaise, and ketchup.

Frequently asked questions