Make Crispy Chips: Fryer-Free And Easy!

Making crispy chips without a fryer is a simple process that requires just a few ingredients and can be done in an oven or on a stovetop. The key to crispy chips is to remove excess starch and moisture from the potatoes, which can be done by soaking, boiling, or microwaving them. The potatoes are then cooked in oil in the oven or on the stovetop, and the result is crispy chips with fluffy interiors.

Choose the right potato

Choosing the right type of potato is essential to achieving the perfect crispy chip. A starchy, floury potato is best, as it has a soft, dry texture, making it ideal for chips. Look for Maris Piper, King Edward, Rooster, Romano, Désirée, Russet, or Wilja potatoes. These varieties will give you that essential combination of a crispy exterior and a fluffy interior.

When buying a bag of potatoes, check the label for the specific variety, as you need a more floury variety for chips. A generic description such as "White Potatoes" will not do, as you want to know the particular variety to match the dish you are making.

The size of the potatoes also matters. For chips, you want nice, large potatoes. You can then chop them into finger-sized pieces, leaving the skin on if desired.

Choose the right oil

The type of oil you use is important when making crispy chips without a fryer. You can use a variety of oils, but some are better suited than others for achieving the desired crispiness. Here are some options to consider:

Cold-Pressed Rapeseed Oil

Cold-pressed rapeseed oil is recommended by Alex Rushmer, a contributor to a food blog. He states that this type of oil handles the heat well, lends enough flavour to complement the potato, and roasts up to a fabulous yellow colour. It is also high in mono-unsaturates.

Sunflower or Sunseed Oil

Sunflower and sunseed oils are efficient choices for making chips. They are commonly used and can result in crispy chips.

Groundnut Oil

Many people swear by groundnut oil for making chips. It is a good option if you are looking for a more traditional oil.

Beef Tallow (Rendered Beef Fat)

If you are after more flavour, Jamie Oliver recommends cooking chips in beef tallow. This will give your chips a better flavour and colour. You can get beef tallow from your butcher.

Olive Oil

Olive oil is a good option for frying chips, but it has a lower smoke point than some other oils, so be careful not to heat it too much.

Peanut Oil, Canola Oil, or Refined Safflower Oil

When making twice-cooked chips, it is essential to choose an oil with a neutral flavour and a high smoke point. Peanut oil, canola oil, and refined safflower oil are ideal choices.

Use a microwave

How to Make Crispy Chips in the Microwave

Ingredients:

• 4 medium potatoes
• 3 tablespoons salt, plus more to taste
• 1 quart oil for deep frying

Method:

• Peel and cut the potatoes into 1cm slices, then cut the slices into 1cm x 1cm sticks. This will give you chunky chips. You can cut them thinner, but microwave them for less time.
• Rinse the potatoes in cold water and drain.
• Place the potatoes in a large microwave-safe bowl. Microwave on full power for 5 minutes and drain.
• Add 2 tablespoons of oil to the potatoes and coat well.
• Mix together the cornmeal, paprika, salt, and pepper. Coat the oiled chips with the seasoned cornmeal.
• Grease a roasting tray with a little oil and place the chips evenly on the tray, allowing plenty of room for air circulation.
• Put the tray in a preheated oven at 230°C. Turn the chips over after 15 minutes and put them back in the oven for 10 minutes.
• Serve immediately with a sprinkling of salt.

Tips:

• For crispy oven chips, use a floury variety of potato like Maris Piper, King Edward, Russet, or Wilja.
• If you want to freeze your chips, do so after par-cooking and coating them in oil and seasoning. Let them cool, then freeze them on a tray before putting them in a freezer bag. Cook them for 30 minutes on a roasting tray, turning them after 20 minutes.

Fry twice

The key to making great chips without a fryer is to fry them twice. The first fry is at a lower temperature to soften the potato, and the second fry is at a higher temperature to achieve a crispy exterior.

Step-by-Step Guide to Frying Chips Twice:

Step 1: Prepare the Potatoes

Start by peeling and slicing your potatoes into chips of your desired thickness. Rinse the chips under cold running water until the water runs clear, then place them in a pan of cold water and bring it to a gentle boil. Simmer the potatoes for 3 to 4 minutes. Drain the potatoes in a colander and pat them dry with paper towels to remove any excess moisture.

Step 2: First Fry

Add enough vegetable oil or another deep-frying oil to a heavy pot or Dutch oven so that you have about 2 to 3 inches of oil. Attach a deep-fry thermometer and heat the oil to 320°F/160°C. Carefully lower a small batch of chips into the hot oil using a slotted metal utensil or a deep-fry basket. Fry the chips for about 3 minutes without browning them. Remove the chips from the oil and drain them on paper towels.

Step 3: Second Fry

Turn up the heat and reheat the oil to 375°F/190°C. Fry the chips again until they are golden and crisp, which should take about 5 to 8 minutes.

Step 4: Season and Serve

Drain the chips on paper towels and season them with salt. Serve immediately and enjoy!

Tips for Twice-Fried Chips:

• Choose starchy potatoes like King Edward, Maris Piper, Romano, Désirée, or russet potatoes for a soft, dry texture ideal for chips.
• If you want a traditional flavour, you can use lard or beef fat for frying.
• Cook the chips in small batches to prevent the oil temperature from dropping and avoid overcrowding the pan.
• To keep the chips warm while frying subsequent batches, preheat the oven to 200°F. Place the cooked chips on a cooling rack set on a baking sheet and hold them in the warm oven for up to 20 minutes.

Use cornflour

Cornflour is a starch that produces a light, crisp coating for your chips. It helps to crisp up the fries more than they would naturally, without giving them a chalky taste.

To use cornflour when making chips, start by slicing your potatoes into 1cm (3/8 inch) thick chips. You can peel the potatoes or leave the skin on, depending on your preference. Next, sprinkle the sliced potatoes with cornflour and transfer them to an oiled baking tray. Drizzle on some more oil and toss everything together with your hands so that the fries are fully coated in oil. Then, sprinkle with salt, pepper, and paprika for seasoning and colour.

Cover the tray with foil and bake in the oven for 10 minutes. This will steam the potatoes. Then, remove the foil and cook for a further 15-20 minutes, turning the chips over with a spatula halfway through. Finally, transfer the chips to a serving dish.

Frequently asked questions