Making Hot Chips: Deep Fryer Tips And Tricks

There's nothing quite like a plate of hot, crispy chips. But how do you make them at home in a deep fryer? Well, the first thing to consider is the type of potato you're going to use. King Edwards or Maris Piper are popular choices, as they have a fluffy texture but hold their shape well. Next, you'll need to peel and cut your potatoes into uniform chip shapes. It's then a good idea to soak the chips in cold water to remove excess starch. After drying the chips, you'll need to heat your oil to the right temperature – the first fry should be at a lower temperature to cook the potatoes through, and the second fry should be at a higher temperature to get that perfect crisp.

Choosing the right potato

When it comes to making hot chips in a deep fryer, the type of potato you choose is crucial. With thousands of potato varieties worldwide, selecting the right one can be daunting, but it will make all the difference in the final product. Here's a guide to help you choose the perfect potato for your hot chips.

Starch Content

The key to achieving crispy chips is selecting potatoes with a high starch content. Starch gives chips their signature crispy texture on the outside and a fluffy texture on the inside. Russet potatoes, Maris Piper potatoes, Shepody potatoes, and Bintje potatoes are known for their high starch content, making them ideal for deep frying. These varieties will yield light and crispy chips that are less likely to become greasy.

Moisture Levels

Moisture levels are another critical factor to consider. Potatoes with high moisture content can result in soggy or greasy chips. Therefore, opt for potato varieties with lower moisture levels to ensure your chips turn out crispy and golden. Russet potatoes, Maris Piper potatoes, Shepody potatoes, and Bintje potatoes are not only high in starch but also have low moisture levels, making them excellent choices.

Sugar Content

The sugar content of potatoes will influence the flavour of your chips. Varieties with higher sugar content tend to caramelize more easily during frying, resulting in a sweet and salty flavour. While a hint of sweetness can be desirable, avoid potatoes that are too sweet, as they can make your chips overly sweet and lack depth in flavour. Maris Piper potatoes, Bintje potatoes, and Shepody potatoes are known for their mild flavour and low sugar content, making them an excellent choice for savoury chips.

Freshness

Always use fresh potatoes when making chips. Older potatoes tend to have a higher water content, which can lead to soggy chips. Look for firm potatoes with smooth skin, and avoid those with sprouting eyes or soft spots.

Cutting Technique

No matter which potato variety you choose, cut your potatoes into even-sized pieces to ensure uniform cooking. This will help you achieve the perfect level of crispiness without overcooking or undercooking your chips.

In summary, when choosing the right potato for making hot chips in a deep fryer, opt for varieties with high starch content, low moisture levels, and balanced sugar content. Russet, Maris Piper, Shepody, and Bintje potatoes are excellent choices that will deliver crispy, fluffy, and flavourful chips. Remember to cut your potatoes into uniform pieces and always use fresh potatoes for the best results.

Preparing the potatoes

The first step in making hot chips is to select the right type of potato. King Edwards, Maris Piper, Romano, Désirée, or russet potatoes are all good options as they have a fluffy texture and hold their shape well.

Once you have your potatoes, peel them and cut them into uniform chip shapes. Cut the potatoes lengthwise into 1 cm thick slices, then cut each slice into chips. Rinse the cut potatoes in a colander under cold water to remove excess starch. Soaking the potatoes in cold water for 30 minutes to overnight can also help remove excess starch and prevent your oil from spitting.

After rinsing and soaking, pat the potatoes dry with kitchen paper. It is important to remove as much moisture as possible to avoid splatter and burns when placing the potatoes into the hot oil.

If you want to make crispy potato chips, you can also try coating them in cornstarch or flour before frying. This will help to create a crispier texture.

Choosing the right oil

The choice of oil for deep frying chips is crucial as it directly impacts the taste, texture, and overall quality of the chips. The right oil can make all the difference between mediocre fries and golden, crispy perfection. Here are some factors to consider when choosing the best oil for deep frying:

Smoke Point

The smoke point of an oil is the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are ideal for deep frying as they can withstand higher temperatures without burning. Common oils with high smoke points include palm oil, peanut oil, canola oil, safflower oil, and sunflower oil. These oils are suitable for high-heat cooking and will give your chips a crispy texture.

Heat Stability

Deep frying requires heating the oil to high temperatures, so it is important to choose an oil that is heat stable and can withstand these temperatures without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola oil or peanut oil, are more heat stable and better suited for deep frying.

Flavor

The choice of oil can significantly impact the flavor of your chips. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a rich and nutty flavor, while olive oil provides a fruity and robust taste. If you want the natural flavor of the potatoes to shine through, opt for oils with neutral flavors such as canola oil or sunflower oil.

Fat Content

Deep frying is often associated with unhealthy eating habits, but selecting an oil with a healthier fat profile can make a difference. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options. Instead, choose oils with lower saturated fat content, such as canola oil, sunflower oil, or olive oil.

Cost and Sustainability

The cost of oil can be a significant factor, especially when using large quantities for deep frying. Some oils, like peanut oil or avocado oil, can be more expensive. Consider your budget and the volume of deep frying you anticipate to determine the most cost-effective option. Additionally, consider the environmental impact of different oils. For example, the production of palm oil is extremely efficient but results in major deforestation, while sunflower oil has a low carbon footprint but uses a lot of water.

Allergens

It is important to be mindful of potential allergens when selecting an oil for deep frying. Peanut oil is a popular choice due to its high smoke point and excellent flavor, but it may not be suitable for individuals with peanut allergies. If allergies are a concern, opt for alternative oils like canola oil, soybean oil, or sunflower oil, which are generally safe for most individuals.

Cooking oil temperature

The cooking oil temperature is a crucial aspect of making hot chips in a deep fryer. Here are some detailed instructions and tips to help you get it right:

Ideal Temperature Range

The ideal temperature range for deep frying is between 325°F and 375°F (163°C and 191°C). This temperature range ensures that your chips will be crispy and golden without being greasy or burnt.

Checking the Temperature

To ensure your oil is at the right temperature, it's best to use a cooking or deep-fry thermometer. Attach the thermometer to the side of your fryer or pan and monitor the temperature as the oil heats up. If you don't have a thermometer, there are a few other ways to check:

• Dip the end of a wooden spoon or a wooden chopstick into the oil. If the oil bubbles steadily around the wood, it's ready. If it bubbles vigorously, it's too hot, and if there are few or no bubbles, it's not hot enough.
• Drop a single kernel of popcorn into the oil. When the oil reaches between 325°F and 350°F (163°C and 177°C), the kernel will pop, giving you a tasty snack and an indication that your oil is ready.
• Use a small piece of bread. The "Joy of Cooking" method involves dropping a 1-inch square of bread into the oil. If it takes 60 seconds for the bread to brown, then your oil is at 365°F (185°C).

Temperature During Cooking

Once you add the chips to the hot oil, the temperature will drop. To maintain the ideal temperature range, heat the oil slightly higher than 325°F (163°C) before adding the chips. During cooking, aim to keep the temperature between 250°F and 325°F (121°C and 163°C).

Tips for Maintaining Temperature

• Fry in small batches. Adding too many chips at once will cause the oil temperature to drop, resulting in greasy chips.
• Stir the chips while cooking to ensure even frying.
• If frying frozen chips, cook in very small batches to maintain the desired temperature.
• Between batches, use a slotted spoon or skimmer to remove any pieces of food or debris from the oil.

Serving the perfect fries

The perfect fries are crunchy, golden, and drained of any excess oil. They should be served immediately after frying. The best condiments for fries are a simple sprinkle of salt and vinegar. However, if you want to recreate the chip shop feel, you could add grated cheese, mushy peas, gravy, or curry sauce.

To keep fried 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 put them in the oven. They can be held in the oven for up to 20 minutes.

If you want to make a large batch of fries, it is recommended that you use a deep fryer. This will allow your food to cook in oil without constantly monitoring the temperature. You will also be able to add more ingredients than if you were cooking them on the stovetop or in the oven.

It is best to use room-temperature potatoes when making homemade fries because they will cook faster and more evenly.

Frequently asked questions