Make Crisps With A Deep Fat Fryer: A Step-By-Step Guide

Making crisps with a deep fat fryer is a relatively simple process, but it requires patience and precision. The key to achieving the perfect crispness lies in removing excess moisture from the potatoes. This can be done by soaking them in water, vinegar, or both, and then thoroughly drying them before frying. The type of potato and oil used also play a crucial role. For potatoes, russet, purple, or bintje varieties are recommended, and for oil, vegetable or cold-pressed rapeseed oil are popular choices. Frying at a lower temperature helps to ensure that the crisps are cooked through without burning, and seasoning with salt is the final touch to enhance their flavour.

Choosing the right potato

The best potatoes to use for homemade crisps are starchy potatoes such as Russets, Idahos, purple potatoes, or sweet potatoes. These potatoes are high in starch and low in moisture. They crisp up and change colour when fried to a nice brown colour.

Russet potatoes are called starchy because they contain more of a certain kind of starch that makes them cook up drier and fluffier. That's why they're ideal for crisps as they absorb more moisture as they cook.

Maris Piper is the traditional chip favourite in the UK. With its creamy white flesh and fluffy texture, you can guarantee a tasty crunch on the outside while remaining light and fluffy in the middle.

Other varieties that are good for crisps include King Edward, Bintje, and Sebago. These potatoes have a floury texture, which is ideal for creating a crispy outer coating and fluffy inside.

It is important to avoid waxy potatoes like Red Bliss or Fingerlings. They are lower in starch and higher in moisture, and they hold their shape when cooked, which is perfect for potato salads but not ideal for crisps.

Preparing the potatoes

Start by peeling 4-5 large potatoes. Using a sharp knife, mandoline, V-slicer, or a food processor with a slicing attachment, cut the potatoes into thin slices, about 2mm thick. Transfer the potato slices to a large bowl of cold water as you slice them to prevent discolouration. Leave them in the water for at least 30 minutes to remove excess starch and to ensure a crispier finish.

After 30 minutes, drain the potatoes and rinse them under cold running water. Dry the potatoes thoroughly using a clean tea towel or kitchen paper. It is important to ensure they are completely dry before frying, as this will give a crunchy, crisp result.

Oil type and temperature

The type of oil you use for deep-frying crisps is important. While it ultimately comes down to personal preference, it's worth noting that different oils will affect the taste and texture of your crisps. Oils with a high smoke point, such as vegetable, canola, or sunflower oil, are good choices for deep-frying as they are neutral-tasting and can withstand high temperatures without smoking or catching fire.

If you're looking for something a little different, cold-pressed rapeseed oil is another option. It handles the heat well, lends a complementary flavour to the potato, and roasts up to a fabulous yellow colour.

When deep-frying crisps, it's crucial to monitor the temperature of the oil. The ideal temperature range for your first cook is 130-160°C. At this temperature, you can ensure that the potatoes are cooked through without burning or becoming too crispy. For the second cook, increase the temperature to 190°C to achieve that perfect golden brown crunch.

It's important to note that the cooking time will depend on the thickness of your crisps. For example, regular-cut crisps may take 3-5 minutes at 180-190°C, while thinner shoestring fries may only need 2-3 minutes.

A thermometer is a useful tool to ensure your oil is at the correct temperature. If the oil is too cool, your crisps will be greasy and soggy, and if it's too hot, they will burn. Remember to monitor the temperature throughout the cooking process, as it may drop when you add the potatoes or increase if left unattended.

Additionally, it's crucial to pat your potatoes dry before placing them in the hot oil. Any water residue can cause the oil to spit, which could be dangerous and result in burns.

Cooking time and technique

The cooking time and technique for making crisps in a deep fat fryer are relatively straightforward, but there are a few key steps to follow for optimal results. Here is a detailed guide:

• Soaking and Preparing the Potatoes: Start by peeling and slicing your potatoes. The potatoes should be cut into thin slices, about 2mm thick. You can use a sharp knife, a mandoline, a V-slicer, or a food processor with a slicing attachment to achieve even slices. Transfer the sliced potatoes to a large bowl of cold water as you cut them. This soaking process helps remove excess starch and prevents discolouration. Let the potatoes soak for at least 30 minutes, or even several hours if you have the time.
• Draining and Seasoning: After soaking, drain the potatoes and rinse them under cold water. Refill the bowl with water, add salt (about 3 tablespoons per quart of water), and put the slices back in to soak for at least 30 minutes. This salting process helps season the potatoes and further removes starch, resulting in a crispier finish. Drain and rinse the potatoes again, then pat them dry with a clean tea towel or kitchen paper.
• Heating the Oil: Heat your deep fat fryer to the desired temperature. Most recipes recommend frying potatoes at temperatures between 160-190˚C (320-374˚F). Use a cooking thermometer to monitor the temperature, and adjust the heat as needed.
• Frying in Batches: Place a single layer of potato slices in the fryer basket, being careful not to overload it to prevent the slices from sticking together. Fry the potatoes in small batches for about 4-10 minutes, depending on the desired level of doneness. Stir or turn the potatoes occasionally with a slotted spoon to ensure even cooking.
• Draining and Seasoning Again: Once the potatoes start turning golden, remove them from the fryer with a slotted spoon and drain them on paper towels or a cooling rack. Repeat this process until all the slices are fried. Season the crisps with additional salt or your desired seasoning blend.
• Double Frying (Optional): For an extra crispy texture, you can fry the potatoes twice at two different temperatures. After the initial frying at a lower temperature, set the fried potatoes aside to cool. Then, increase the oil temperature and fry all the potatoes together for a second time, for about 3-5 minutes, until they are crisp and golden.
• Serving: Drain the crisps on kitchen paper once more, season if needed, and serve. You can sprinkle them with salt and vinegar, or experiment with other seasonings like dried herbs, spices, or cheese.

By following these steps and techniques, you'll be able to make delicious, crispy homemade crisps with your deep fat fryer.

Seasoning and serving

The seasoning is where you can get creative and experiment with different flavours. The classic combination of salt and vinegar is always a winner, but you can also try dried herbs, spices such as paprika, cayenne pepper, garam masala, or even melted cheese. For a more decadent option, you can also sprinkle on some freshly ground black pepper and sea salt flakes.

If you want to make seasoned salt, simply combine the ingredients in a small bowl and mix well. You can also add some spices to the salt before soaking the potatoes to give them an extra kick of flavour.

When it comes to serving, make sure to drain the crisps well on paper towels to remove any excess oil. Then, sprinkle on your chosen seasoning and toss to coat evenly. Serve the crisps immediately while they're still warm and crispy. They make a great snack or side dish, and you can pair them with a variety of dips like ketchup, mayonnaise, or even a cheesy sauce.

If you're feeling adventurous, you can also try making different types of crisps, such as sweet potato crisps or even fruit crisps. The key to success is experimentation, so don't be afraid to try out new flavours and combinations. Enjoy the delicious, crispy fruits of your labour!

Frequently asked questions