Make Perfect Deep-Fried Chips At Home

Making good chips in a deep fryer is an art. The secret to getting them crispy on the outside and fluffy on the inside is to fry them twice at two different temperatures. The first fry should be at a lower temperature to soften the potato, and the second fry should be at a higher temperature to achieve a crispy exterior. The best potatoes for frying are floury potatoes like Maris Piper, King Edward, Romano, Désirée, Bintje, or russet. The best oils for deep frying are vegetable, sunflower, canola, safflower, corn, peanut, or olive oil. It is important to soak the potatoes in cold water for at least 30 minutes to remove excess starch and prevent burning. When frying, it is important to use a large, heavy-bottomed pan with a lid and only fill the pan halfway with oil. Fry in small batches and use a slotted spoon to prevent the oil from bubbling over.

Choose the right potato

The type of potato you use is key to making good chips. A starchy, floury potato is best, as it has a soft, dry texture, making it good for chips. The most popular choice is Maris Piper, which has a pale gold skin and a cream-coloured centre. However, Maris Piper potatoes are not always available, especially in the US, so a good alternative is a Russet potato. Other options include King Edward, Romano, Désirée, Bintje, and Sebago (brushed) potatoes.

It's also important to cut your potatoes into evenly sized, uniform fries. This means they will cook evenly, resulting in a crispy outer shell and a soft, fluffy centre. You can buy a tool to help you cut your potatoes more quickly and consistently.

Before frying your chips, you should soak them in cold water for at least 30 minutes. This helps to remove excess starch, resulting in a crispier finish. It also removes some of the natural sugars, so the outside won't burn before the middle is cooked. After soaking, make sure your potatoes are completely dry before frying, as this will give them a crunchy, crisp texture.

Cut into evenly sized, uniform fries

Achieving evenly cooked chips with a crispy outer shell and a soft, fluffy centre is dependent on cutting your potatoes into evenly sized, uniform fries. This is because the shape and size of each chip will determine how long it takes to cook. If your chips are different sizes, some will be overcooked and others undercooked.

To cut your potatoes into evenly sized, uniform fries, you will need to peel the potatoes first. Then, cut the potatoes lengthways into slices. The thickness of these slices will determine the thickness of your chips. For thick-cut chips, cut the potato into slices around 1cm thick. If you prefer thinner chips, cut the slices to your desired thickness.

Next, cut each slice into sticks. These should be around 1.5cm thick. You can use a knife to cut your potatoes, or you can buy a nifty tool to make cutting them quicker and more consistent.

Soak the potatoes

Soaking your potatoes is an important step in making good chips. It helps remove excess starch, which will result in a crispier finish. It also removes some of the natural sugars, preventing the outside of the chip from burning before the middle is cooked.

To soak your potatoes, first, peel the potatoes and cut them into your desired shape and size. The size and shape of the cut will depend on how thick you want your chips to be. For thick-cut chips, cut the potatoes into 1-1.5 cm thick slices, then slice these into 1-1.5 cm wide chips. For thinner chips, you can use a mandoline slicer to get precise, paper-thin slices. Place the cut potatoes into a large bowl of cold water as you slice them.

Once you have finished slicing, drain the potatoes and rinse them under cold water. Refill the bowl with fresh cold water, add 3 tablespoons of salt, and put the potato slices back in. Let the potatoes soak in the salty water for at least 30 minutes, or for several hours, or even overnight if you have the time. This will ensure that the excess starch is removed, resulting in crispier chips.

After soaking, drain and rinse the potato slices again, then pat them dry with paper towels or a tea towel. Make sure they are completely dry before frying, as this will help give a crunchy, crisp texture to the chips.

Use the right oil

The type of oil you use is crucial when making chips in a deep fryer. You should opt for a light, neutral oil with a high smoke point. This will ensure that your chips come out crispy and golden, without any burnt or greasy residue.

Vegetable oil is a popular choice for deep frying chips. It has a neutral flavour, is affordable, and widely available in supermarkets. Sunflower oil is also a good option, though it is generally more expensive and needs to be replaced more frequently than vegetable oil. If you're looking for a cheaper alternative, canola oil is a great option, producing excellent crispy fries at a similar price point to vegetable oil.

For a more traditional flavour, you can use beef fat or lard. These options will give your chips a full-bodied flavour and a crisp, brown exterior with a soft interior. However, they do contain more cholesterol than vegetable oils.

Other oils that can be used for deep frying chips include extra-light olive oil, safflower oil, peanut oil, corn oil, and rapeseed oil.

Remember to always heat your oil to the right temperature (around 160-190°C) and never leave hot oil unattended.

Cook in batches

Cooking your chips in batches is essential to maintaining the temperature of the oil. If you add too many chips at once, the oil temperature will drop, resulting in soggy, greasy chips.

When frying your chips, only fill your fryer or saucepan halfway with oil. Use a slotted spoon to carefully lower a small batch of chips into the oil. Fry for around 3 to 10 minutes, stirring carefully, until the chips are cooked through but not browned. The exact time will depend on the oil's temperature and the thickness of your chips.

Once the chips are cooked, remove them from the oil with a slotted spoon and set them aside to drain on kitchen paper. Repeat this process with the remaining chips, ensuring the oil returns to the desired temperature between batches.

If you are cooking multiple batches of chips, you can keep them warm by preheating your oven to 200°F (100°C). Place the cooked chips on a cooling rack set over a baking sheet and put them in the oven while you fry the remaining batches.

Frequently asked questions