Making Crisps At Home: Deep Fat Fryer Tricks

Making homemade crisps in a deep-fat fryer is a fun and easy process. The key to achieving the perfect crisp is to use a floury potato, such as Maris Piper, and to cut the potatoes into thin, even slices. The potatoes should then be soaked in cold water for at least 30 minutes to remove excess starch and prevent discolouration. After draining and drying the potatoes, heat your oil of choice to between 130°C and 190°C. Fry the potato slices in small batches until they are golden brown, and then drain on paper towels. Season with salt, and enjoy!

Choosing the right potatoes

The type of potatoes you choose is crucial when making homemade crisps in a deep-fat fryer. You want to select a variety that will give you that perfect balance of a crispy outer shell and a soft, fluffy centre.

Floury potatoes, such as Maris Piper, are highly recommended for homemade crisps. Maris Piper potatoes are widely available and offer a soft, fluffy texture that is ideal for achieving that desired crispiness. This variety also has a uniform shape, making it easier to cut your potatoes into evenly sized fries. This is important to ensure your crisps cook evenly, preventing them from being half-frazzled and half-undercooked.

When purchasing your potatoes, opt for medium to large-sized potatoes to yield a good amount of crisps. It is also essential to ensure they are firm and have smooth skin, free from any bruises or sprouting eyes. Check the potatoes' texture by gently pressing them with your thumb; they should feel solid yet yield slightly to pressure. Avoid potatoes that are too soft or have wrinkled skin, as these may be past their prime.

In addition to Maris Piper, other suitable varieties for making homemade crisps include Bintje, Russet Burbank, and Spunta potatoes. These potatoes have similar characteristics to Maris Piper and will provide you with excellent results.

Remember, choosing the right type of potato is the first step to ensuring your homemade crisps turn out perfectly crispy and delicious.

Preparing the potatoes

Once your potatoes are sliced, transfer them to a large bowl of cold water as you work. This will help prevent discolouration. After you're done slicing, drain the water and rinse the potatoes under cold water. Refill the bowl with water, add 3 tablespoons of salt, and let the potatoes soak for at least 30 minutes. This step is crucial as it helps remove excess starch, resulting in a crispier finish and preventing the outside from burning before the middle is cooked.

After soaking, drain the potatoes and rinse them again. Then, use a tea towel or kitchen paper to pat them dry. Make sure they are completely dry before frying, as this will ensure a crunchy, crisp texture.

Preparing the oil

To make homemade crisps, you'll need to start by preparing your oil. The type of oil you use is important – opt for a light, neutral oil with a high smoke point, such as vegetable, sunflower, safflower, corn, peanut, rapeseed, or olive oil. You can also use dripping or goose fat if you like the flavour. Make sure you have enough oil to deep fry your potatoes – about 1 litre or 1 quart should be enough.

Once you've chosen your oil, it's time to heat it up. If you're using a deep-fat fryer, set the temperature to 160˚C (320˚F). If you're using a saucepan on the hob, heat the oil over medium-high heat for about 5 minutes. Use a cooking thermometer to check the temperature of the oil regularly, especially if you're heating it on the hob. The oil should reach a temperature of 130˚C before you start frying.

When the oil is hot enough, you're ready to start frying your potatoes. Be careful not to overload your fryer or saucepan, as the crisps will stick together. Fry the potatoes in small batches for the best results.

It's important to note that hot oil can be dangerous, so always take precautions when deep-frying. Never leave hot oil unattended, and keep a damp tea towel or a lid nearby in case of any flames.

Frying the crisps

While the oil is heating, prepare the potatoes by slicing them thinly, around 2mm thick. A mandoline slicer or food processor with a slicing attachment can help achieve even, precise slices. Place the sliced potatoes in a large bowl of cold water as you work, then drain and rinse them. Repeat this process, adding salt to the water during the second soak. Allow the potatoes to soak for at least 30 minutes, which helps remove excess starch and prevents discolouration.

After soaking, drain the potatoes again and ensure they are thoroughly dried. This step is essential for achieving a crunchy texture. Once the oil has reached the desired temperature, carefully lower a small batch of potato slices into the hot oil using a slotted spoon. Stir carefully and fry until the potatoes start to turn golden. The cooking time will vary depending on the oil temperature and the thickness of your slices, but it typically takes around 4-10 minutes.

Remove the crisps from the oil with a slotted spoon and drain them on paper towels. Repeat this process in small batches until all your potato slices are fried. Season the crisps with salt or your desired seasoning, and enjoy!

Draining and seasoning the crisps

When your crisps are golden, remove them from the fryer in small batches and place them on paper towels to drain. Continue frying the rest of the potato slices.

Once all the crisps are fried, you can season them. If you like, you can simply sprinkle them with salt. You can also make a seasoned salt by combining sea salt flakes, sweet paprika, black pepper, and a pinch of cayenne pepper. Sprinkle this over your crisps.

You can also experiment with other flavours. Try dried herbs, spices such as paprika or garam masala, or melted cheese.

Frequently asked questions