Fryer Chips: Secrets To Crispy Perfection

There's nothing quite like a perfect chip. Crispy on the outside, fluffy on the inside, thick-cut, and golden—the humble fried potato is a gastronomic phenomenon. So how do you make the perfect chip at home? Well, it starts with choosing the right potato. Most recipes call for a floury potato, such as Maris Piper, Rooster, or King Edward. You'll also need a sturdy pan, a deep-fat fryer, or an air fryer, and a cooking oil with a high smoke point, like sunflower, rapeseed, or groundnut oil.

The next step is a matter of some debate. Some recipes suggest soaking the potatoes in water to remove excess starch, while others say this step isn't necessary. Parboiling is another common step, and many recipes call for double frying—first at a lower temperature to soften the potato, and then at a higher temperature to achieve that signature crispy exterior.

So, grab your ingredients, heat your oil, and get ready to fry—the perfect chip awaits!

Choose the right potato

Choosing the right type of potato is important to get a good chip. A starchy, floury potato is best as it has a soft, dry texture, making it good for chips. Look for King Edward, Maris Piper, Rooster, Romano, Désirée, or russet potatoes. Maris Piper is a popular choice for making chips, as it ensures a fluffier chip interior and a crispier exterior. Other good options include Arran Victory, Red Rooster, Agri, Yukon Gold, and Chippies Choice.

When selecting your potatoes, try to find large ones that are around 300g each. It is also important to consider whether you want to peel your potatoes or leave the skin on for a more rustic look. If you do decide to peel them, make sure to give them a good wash first to remove any dirt.

After cutting your potatoes into chip-sized pieces, it is recommended to soak them in cold water for at least 10 minutes, or even overnight, to remove excess starch. This will help the chips cook evenly and prevent them from colouring too quickly. Once soaked, be sure to pat them dry before moving on to the frying process.

Pick your oil

The oil you use to fry your chips is important. It should be a neutral-flavour, high-smoke-point oil. The oil you choose will also depend on whether you want your chips to have a more traditional flavour.

Vegetable oil

If you are using a vegetable oil, go for one with a high smoke point, such as peanut oil, canola, or refined safflower oil. Other options include sunflower oil, rapeseed oil, or sunseed oil.

Animal fats

If you prefer a more traditional flavour, you can use beef fat or lard, which will produce a full-flavoured, crisp, and brown chip. Other animal fats you can use include goose fat, duck fat, or dripping.

Soak or not to soak

There are a few different opinions on whether or not you should soak your potatoes before frying them. Some sources say that soaking them helps to remove excess starch, which can cause potatoes to stick together and become gummy in the fryer. It is also said that rinsing some of the excess sugars will reduce the risk of your fries burning and turning black. Soaking them in sugar water is also said to help even out the sugar concentration on the outside of the potato, resulting in a nice brown colour.

However, some sources say that soaking is not necessary and that a quick rinse will give better results. One source says that they found they could cook the potatoes without soaking and that they were always cooked in the middle before the outside got too brown. Another source says that the benefits of soaking are minimal and that it is a lot of extra work for very little payoff.

If you do decide to soak your potatoes, it is important to pat them dry before frying, as this will prevent the oil from splattering.

Fry twice

The secret to making perfect chips is to fry them twice at two different temperatures. The first fry is at a lower temperature to soften the potato, and the second fry is at a higher temperature to achieve a crispy exterior.

Step-by-Step Guide to Frying Chips Twice:

Step 1: Prepare the Potatoes

Peel and cut the potatoes into chips of your desired thickness. Rinse the chips in cold water to remove excess starch. Some recipes recommend soaking the chips in cold water for several hours or even overnight to ensure a crispy exterior. However, others suggest that this step is not necessary, and a quick rinse will suffice.

Step 2: Parboil the Chips

Place the chips in a pan of cold, salted water and bring it to a boil. Simmer the chips until they are just soft, then drain and pat them dry. At this point, you can choose to chill the chips in the fridge or freezer to harden them and remove more moisture, which will result in crispier chips.

Step 3: First Fry

Heat your chosen cooking oil to a temperature between 120°C and 130°C. Carefully lower a small batch of chips into the hot oil, being careful not to overcrowd the pan, as it can lower the oil temperature. Fry the chips for about 3 to 10 minutes, depending on the recipe, until they are cooked through but not browned. Remove the chips from the oil and drain them on paper towels or a cooling rack.

Step 4: Second Fry

When you are ready to serve, reheat the oil to a higher temperature, between 180°C and 190°C. Gently lower the par-cooked chips into the hot oil for the second time and cook for 4 to 8 minutes, or until they are golden and crisp.

Step 5: Season and Serve

Remove the chips from the oil, drain the excess oil, and season with salt, vinegar, or your desired spices. Serve immediately and enjoy!

Seasoning

The seasoning you use for your chips is a matter of personal preference, but there are a few options that are widely used and recommended.

The most common seasoning for chips is salt. You can use regular table salt, but sea salt is a popular choice, with some people preferring the flavour of specific varieties such as Maldon sea salt. If you're using an air fryer, you can simply sprinkle the salt over the chips after cooking. If you're deep-frying, you can add the salt after removing the chips from the oil and draining them on kitchen paper.

Some recipes also recommend adding black pepper for seasoning. You can add this along with the salt, sprinkling it over the chips after cooking.

If you want to get creative with your seasoning, you can experiment with different herbs and spices. For example, you could try adding dried herbs like rosemary, chilli flakes, or garlic salt. Just be mindful that these stronger flavours can burn, so it's best to add them halfway through the cooking process.

Another way to add flavour to your chips is to use a different type of oil for frying. While neutral-tasting oils like sunflower, rapeseed, or vegetable oil are commonly used, you can also use oils or fats that impart more flavour, like beef tallow (rendered beef fat), duck fat, or even beef dripping. These options may give your chips a richer, more savoury taste.

Finally, don't forget that you can serve your chips with various condiments, which will further enhance the overall flavour. Traditional choices include vinegar, ketchup, or mayonnaise.

Frequently asked questions