Make Crunchy Chips With A Deep Fryer: Tips And Tricks

There's nothing quite like a crunchy chip, and deep frying is a great way to achieve that perfect crispiness. The key to getting that crunch is to fry your chips twice: first at a lower temperature to cook the potato through, and then again at a higher temperature to get that signature crispy exterior. The type of potato and oil you use also matters. Starchy potatoes like Maris Piper or King Edward are best, and vegetable oils like sunflower oil will give you a similar result to beef fat but with less cholesterol.

Choose the right potato: a starchy potato is best for a soft, dry texture

Choosing the Right Potato: A Starchy Potato is Best for a Soft, Dry Texture

When making chips in a deep fryer, it's important to select the right type of potato to achieve the desired texture and taste. A starchy potato is best for soft, dry, crunchy chips. Starchy potatoes have a soft, fluffy texture, and they hold their shape well during frying, resulting in a tasty crunch on the outside and a light, fluffy centre. They are also lower in moisture, which is ideal for frying as it helps to create a crispy coating.

Look for a maincrop floury potato with a high starch content. Maris Piper potatoes are a popular choice for chips in the UK, with their creamy white flesh and fluffy texture. They are readily available in supermarkets and are versatile, working well for boiling, frying, mashing, and roasting. King Edward potatoes are another good option, with their light tan skin and pink blush spots. They have a lovely flavour and are also suitable for roasting and mashing, and they can be easily grown at home.

Other varieties that work well for making chips include Sante, Rooster, and Pentland Dell. When choosing potatoes, ensure they are approximately uniform in size so that they cook evenly, and avoid any with green spots or sprouts as these can make the chips taste bitter. Go for potatoes that feel firm to the touch, as high moisture content can make chips mushy. Newly harvested potatoes or those stored for a short period in a cool, dark, dry space are ideal for frying.

Choose the right oil: beef fat, vegetable oil or lard are all options

Choosing the Right Oil for Deep Frying Chips

When it comes to deep frying chips, the type of oil you use can make a big difference in terms of flavour, texture, and health. Here's a guide to help you choose between beef fat, vegetable oil, and lard:

Beef Fat

Beef fat, also known as tallow, is praised by some chefs for its ability to create delicious, savoury deep-fried foods. It has a lower burning temperature, so it's important to cook at around 325°F and change the oil more frequently. Beef fat will give your chips a traditional, full-bodied flavour and a crispy, golden exterior. However, it has a higher calorie count compared to vegetable oils.

Vegetable Oil

Vegetable oils, such as sunflower oil, are a popular choice for deep frying chips. They have a high smoke point, which means they can withstand higher temperatures without smoking or burning. This makes them suitable for prolonged frying. Vegetable oils create chips with a similar texture to those fried in beef fat, but with a milder flavour and less cholesterol. If you plan to enjoy chips frequently, vegetable oil might be a healthier option.

Lard

Lard is a type of animal fat derived from pigs. It is often chosen for deep frying because of its high smoke point and ability to resist damage when heated. Chips fried in lard will have a traditional flavour and a crispy, golden exterior. However, the quality of lard can vary depending on the pig's diet, with grain-fed pigs producing lard with higher levels of polyunsaturated fats. Therefore, it is recommended to source lard from pasture-raised or grass-fed pigs.

Other Options

While beef fat, vegetable oil, and lard are the most commonly discussed options, there are other oils worth considering for deep frying chips. These include olive oil, avocado oil, peanut oil, and palm oil, each with its own unique characteristics and smoke points.

Cut the potatoes: cut into uniform chip shapes to help them cook at the same time

Achieving uniform chip shapes is important to ensure your chips cook evenly. The best types of potatoes to use are King Edwards or Maris Piper, as they have a fluffy texture but hold their shape well. Peel the potatoes and cut them lengthways into chip shapes. The ideal size for the chips is 1/4" thick slices, and then slice these into 1/4" thick batons. This will ensure the chips are crispy on the outside and fluffy on the inside.

Once you've cut your potatoes, place them in a bowl of cold water and allow them to soak for around 30 minutes. This will help to remove excess starch before frying. After soaking, pat the chips dry with a paper towel. This is an important step to avoid oil spitting, which could cause burns.

If you want to make thin French fries, you can use a serrated knife to cut the potatoes. This will create a rougher surface and increase the surface area, resulting in crispier fries. However, this step is not essential, and you can still achieve super crispy fries without it.

Soak the potatoes: soak in cold water to remove excess starch and prevent oil spitting

Soaking potatoes in cold water is an important step in the process of making crunchy chips in a deep fryer. This step helps to remove excess starch from the potatoes and also prevents oil from spitting when the potatoes are later fried.

Excess starch can be washed away by rinsing the potatoes in cold water. For even better results, the potatoes should be soaked in a bowl of cold water for a few hours. The longer the potatoes are soaked, the more starch will be removed, with cloudiness and starch visible at the bottom of the bowl. It is important to note that the water may need to be replaced to ensure the effective removal of starch. This process should be repeated, rinsing between changes, to remove any starch sediment that may have settled on the potatoes.

Removing excess starch from potatoes is beneficial for several reasons. Firstly, it can improve the texture and crispiness of the chips. Secondly, it can address health concerns associated with the consumption of excess starch, such as weight gain, increased blood pressure, and an elevated risk of heart disease.

In addition to removing excess starch, soaking potatoes in cold water also helps to prevent oil spitting during the frying process. This is because the soaking process removes surface starch, which can cause oil to spit and potentially cause burns. Therefore, it is crucial to ensure that the potatoes are thoroughly dried after soaking, as any remaining water can also cause oil to spit.

By following this crucial step of soaking potatoes in cold water, you can improve the overall quality and safety of your crunchy deep-fried chips.

Fry the potatoes: fry at a lower temperature first, then again at a high temperature to get the perfect crunch

Frying the potatoes is a two-step process. First, you fry them at a lower temperature to cook them through, and then again at a high temperature to achieve the perfect crunch.

The first fry is done at a lower temperature to soften the potato. The temperature of the oil should be between 130-160°C. The potatoes should be fried for around 10 minutes, or until they are cooked through but not browned. After the first fry, remove the potatoes from the oil and drain them on kitchen paper.

The second fry is done at a higher temperature to achieve a crispy exterior. Heat the oil to 190°C. Return the potatoes to the hot oil and fry for 4-5 minutes, or until they are golden brown and crispy. Again, remove the potatoes from the oil and drain them on kitchen paper before serving.

This two-step process ensures that the potatoes are cooked through and have a crispy exterior. The exact temperatures and cooking times may vary depending on the type of potato and the desired level of crispness.

It is important to note that the potatoes should not be overcrowded in the fryer, as this can affect the temperature of the oil and the cooking time. It is also crucial to ensure that the potatoes are dry before adding them to the hot oil to avoid splattering.

Frequently asked questions