Make Crispy Chips Without A Deep Fryer: Easy Tricks

Making chips without a deep fryer is a great way to enjoy a healthier version of this classic side dish. While deep-frying gives chips a crispy exterior, it can be a hassle and leave a lingering smell. Shallow frying in a cast-iron pan or baking in the oven are two alternative methods that can be used to make delicious chips at home.

Choose the right potato

The type of potato you use is important when making chips. A starchy, floury potato is best, as it has a soft, dry texture that is ideal for achieving the perfect chip. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes. These varieties are large and starchy, which is perfect for chips.

If you can't find any of the above, there are other potato varieties that will also work well for making chips. These include Red Rooster, Agri, Yukon Gold, and Chippie's Choice.

When choosing a potato, look for one that is large and starchy. This will ensure that your chips have the perfect texture—crispy on the outside and fluffy on the inside. You can peel the potatoes or leave the skin on, depending on your preference.

For the best results, it is also important to prepare the potatoes properly before cooking. This includes soaking them in water to remove excess starch, which can inhibit crisping, and drying them thoroughly before cooking to prevent steaming and ensure crispy chips.

Peel and cut the potatoes

To make deep-fried chips without a deep fryer, you'll first need to peel and cut your potatoes. The type of potato you use is important. A starchy, floury potato is best, as it has a soft, dry texture that is ideal for chips. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes.

Peel the potatoes, unless you want to keep the skin on for extra texture. Cut the potatoes into evenly-sized chips. For skinny fries, cut the potatoes into 1cm slices, then cut again into 1cm sticks. For thicker chips, cut 2cm slices, then cut into 2cm batons.

Once you've cut your potatoes, wash them three or four times in fresh, warm water to remove excess starch. This step is important, as the starch can inhibit the crisping of the chips. After washing, place the chips in a large bowl of cold, lightly salted water and leave them to soak for 30 minutes to an hour. Soaking the chips will help to remove starch and prevent discolouration.

After soaking, remove the chips from the water and dry them thoroughly. Any moisture left on the chips will create steam and stop them from crisping up later.

Soak the potatoes

Soaking the potatoes is an important step in the process of making deep-fried chips without a deep fryer. This step helps to remove excess starch from the potatoes, which can inhibit the crisping of the chips. To do this, first, peel and cut the potatoes into your desired shape. For skinny fries, cut the potatoes into 1-centimetre slices, then cut them again into 1-centimetre sticks. For thicker chips, cut 2-centimetre slices and then cut them into 2-centimetre batons.

Once your potatoes are cut, drop them into a large bowl of cold, lightly salted water and let them soak for 30 minutes to an hour. This will not only help to remove the starch but will also prevent the raw chips from discolouring. After soaking, it is important to dry the potatoes thoroughly. Any moisture left on the chips will create steam and stop them from crisping up later. You can use a clean kitchen towel to dry them off.

If you want to remove even more starch from the potatoes, you can wash the cut potatoes several times in fresh warm water before placing them into a saucepan and covering them with cold water. Bring the water to a gentle boil and simmer for 3 to 4 minutes before draining the potatoes and allowing them to dry. This method is more time-consuming but will help ensure that your chips are extra crispy.

Dry the potatoes

After boiling, place the potatoes in a single layer on a tray and leave them to steam dry for at least 20 minutes. This will allow the moisture in the potatoes to evaporate, resulting in crispier chips. You can also place them in a colander to drain. Make sure to pat them dry with paper towels or a clean kitchen towel. Any excess moisture left on the potatoes will create steam and prevent them from crisping up later.

Tips for drying potatoes:

• If you have time, let them sit uncovered in the fridge for a few hours or overnight to dry out even more.
• Use a baking tray with a small lip to ensure that the chips don't flip off the edge when you turn them.
• Don't overlap the potatoes on the tray; they need space between them to cook properly.

Heat the oil

Heating the oil is a crucial step in making deep-fried chips without a deep fryer. Here is a detailed guide on how to do it:

Firstly, select an appropriate oil for deep frying. Oils with a high smoke point, such as palm kernel oil, groundnut oil, grapeseed oil, peanut oil, canola oil, refined safflower oil, or vegetable oil, are ideal as they can withstand high temperatures without burning.

Next, prepare a large, heavy-duty, non-stick baking tray or a deep, wide pan. For the best results, ensure the oil depth is around 4 cm, but do not fill the pan or tray more than halfway to prevent overflow. Pour the chosen oil into the pan or tray and turn on the heat source.

Now, it's time to heat the oil. Use a medium hob setting and aim for a temperature of 140 degrees Celsius for the first round of frying. You can use a cooking thermometer to monitor the temperature. Alternatively, drop a small piece of bread into the oil; if it browns in 8-10 seconds, you've reached the right temperature. If it browns faster, let the oil cool down a bit, and if it takes longer, turn up the heat slightly.

Once the oil reaches the desired temperature, you can carefully add the chips. It is important to add them in small batches to prevent overcrowding, which can cause uneven cooking. Use a slotted spoon or a wire mesh basket to gently lower the chips into the hot oil.

Let the chips cook for around 8 minutes at this lower temperature. Keep them moving to prevent sticking and gently turn them so they cook evenly. You want the chips to be soft but not falling apart.

After 8 minutes, remove the chips from the oil and place them on a plate lined with kitchen paper or a clean towel to drain any excess oil.

Now, for the second round of frying, heat the oil to a higher temperature of 180-190 degrees Celsius. Again, you can test the temperature with a cooking thermometer or by dropping a piece of bread into the oil, which should brown in 3-4 minutes if the temperature is correct.

Add the chips back into the oil in slightly larger batches. This time, cook them until they are golden and crisp, which should take around 4-5 minutes.

Once they are crispy and golden, remove the chips from the oil and drain them on kitchen paper or a clean towel to absorb any excess oil.

Finally, sprinkle the chips with salt, and your deep-fried chips are ready to serve!

Frequently asked questions