Make Potato Chips With A Deep Fryer: A Quick Guide

Making potato chips in a deep fryer is a fun and easy process. The key to crispy chips is to slice the potatoes thinly and evenly, and to remove the excess starch by soaking the slices in cold water. After slicing, the potatoes should be fried in hot oil until golden brown. The type of oil used is a matter of personal preference, but it should have a high smoke point. Common choices include vegetable oil, safflower oil, corn oil, peanut oil, sunflower oil, and olive oil.

Choosing the right potato

Potato Variety

The type of potato you choose will significantly impact the final texture and taste of your chips. It is recommended to use starchy potatoes such as Russets, Yukon Golds, or Huckleberry Golds. These varieties have a low moisture content, which is ideal for frying, resulting in crispy chips. On the other hand, waxy potatoes like red potatoes are high in moisture and will lead to soggy chips.

Potato Texture

When selecting potatoes, look for those with a firm texture. Avoid potatoes that feel soft, sprouted, or shrivelled, as these may not hold their shape well during frying. Choose potatoes that are smooth and free of blemishes or bruises for the best results.

Potato Size

Opt for potatoes that are uniform in size. This will ensure even cooking and allow you to slice them into consistent sizes for frying. Medium-sized potatoes are generally a good choice, as they provide a balance between thickness and cooking time.

Freshness

Always choose fresh potatoes for making chips. Check the packaging or ask your grocer about the harvest date. The closer the potatoes are to harvest, the better their quality and taste will be. Avoid potatoes that show signs of sprouting or have a greenish discolouration, as these may have higher levels of solanine, which can impart a bitter taste.

Storage

Proper storage of potatoes is essential to maintain their quality. Store them in a cool, dark, well-ventilated place, such as a pantry or root cellar. Avoid exposing potatoes to sunlight or storing them in the refrigerator, as this can affect their texture and taste. Keep them in a paper or mesh bag to allow adequate air circulation and prevent moisture buildup.

Peeling

Whether to peel your potatoes or leave the skin on is a matter of preference. Peeling the potatoes will result in a more uniform texture and colour, but leaving the skin on can add flavour and provide a rustic appearance. If you decide to peel, use a vegetable peeler or a small, sharp knife to carefully remove the skin before slicing.

Remember, the key to successful potato chip making is starting with the right potatoes. By choosing the appropriate variety, ensuring their freshness and proper storage, and considering your preferences for texture and appearance, you'll be well on your way to creating delicious, crispy chips.

Preparing the potatoes for frying

Step 1: Slicing the Potatoes

Start by selecting the right type of potatoes. Starchy potatoes like Russets, Yukon Golds, or Huckleberry Golds are ideal due to their low moisture content. Using a mandolin slicer, slice the potatoes as thinly and uniformly as possible. A cheese slicer or a sharp knife can also be used, but achieving consistent thinness may be more challenging. The thinner the slices, the crispier your chips will be.

Step 2: Soaking in Water

Once you've sliced your potatoes, transfer them to a large bowl of cold or icy water. This step helps prevent the potatoes from turning brown and also starts the process of removing excess starch, which is key to achieving crispiness. You can also add salt to the water for seasoning, if desired. Let the potatoes soak for at least 15 minutes, stirring occasionally.

Step 3: Rinsing and Soaking in Vinegar (Optional)

After the initial soak, drain the water and thoroughly rinse the potato slices under fresh, cold water. Repeat this rinsing process until the water runs clear, which indicates that most of the excess starch has been removed. Place the rinsed potatoes back into a bowl of clean water, this time adding distilled white vinegar. This optional step, as recommended by Ella Quittner, further ensures crispiness and prevents over-browning by removing sugars. Let the potatoes soak in the vinegar solution for at least 30 minutes, or up to 2 hours.

Step 4: Boiling in Vinegar and Water (Optional)

For an even more comprehensive starch removal process, some recipes suggest bringing the potatoes, vinegar, and water to a boil for about 3 minutes after the vinegar soak. This step is said to result in potatoes that are more translucent than opaque, indicating effective blanching.

Step 5: Drying the Potatoes

After the rinsing and soaking steps, it is crucial to thoroughly pat the potato slices dry using clean kitchen or dish towels. Leaving moisture on the potatoes can lead to splattering when they are added to hot oil, so take the time to ensure they are completely dry.

Step 6: Preparing the Frying Oil

While your potatoes are drying, you can begin heating your chosen high-temperature oil, such as peanut, vegetable, canola, sunflower, safflower, corn, olive, or even duck fat, in your deep fryer or Dutch oven. Aim for a temperature of around 365°F (185°C) for optimal frying.

Now that your potatoes are sliced, soaked, rinsed, dried, and your oil is heated, you are ready to begin frying your potato chips! Remember to work in small batches to avoid overcrowding the pan and to stir the potatoes occasionally during frying for even cooking. Enjoy your homemade potato chips!

Selecting the right oil

The type of oil you use for deep-frying potato chips is important, as it can affect the taste, texture, and overall quality of the final product. Here are some factors to consider when selecting the right oil for making potato chips:

Smoke Point

When deep-frying, it is important to choose an oil with a high smoke point. The smoke point is the temperature at which an oil starts to break down and produce smoke. Oils with a high smoke point are better for deep-frying because they can withstand higher temperatures without burning or smoking. Examples of oils with high smoke points include:

• Vegetable oil
• Peanut oil
• Canola oil
• Safflower oil
• Sunflower oil

Flavor

Different oils can impart varying flavors to the potato chips. Some oils have a neutral flavor, meaning they won't affect the taste of the chips. Others have more distinct flavors that can enhance the taste of the chips. For example:

• Olive oil has a grassy, vegetal undertone that can add a subtle flavor to the chips.
• Duck fat gives the chips a French fry-like taste.

Reusing Oil

If you plan on reusing the oil for multiple batches of potato chips or for other frying projects, consider an oil that can be reused without going rancid. Vegetable oil, for example, can be left in a deep fryer and reused until it starts to look dark and murky or develops an off smell.

Health Considerations

Some people may have specific health considerations when choosing an oil for deep-frying. For example, those with peanut allergies should avoid peanut oil. Additionally, some oils are considered healthier than others due to their fatty acid composition and smoke point. For instance, olive oil is often considered a healthier option because it is high in monounsaturated fatty acids and has a relatively high smoke point.

In summary, when selecting an oil for deep-frying potato chips, consider the smoke point, flavor, reusability, and any health considerations. By choosing the right oil, you can ensure that your potato chips turn out crispy, delicious, and safe to eat.

Frying the chips

Step 1: Prepare the Oil

Heat the oil in your deep fryer to 365°F (185°C). You can use olive oil, safflower oil, corn oil, peanut oil, sunflower oil, vegetable oil, canola oil, or duck fat. Use enough oil to fill your deep fryer or pot to a depth of about 4 inches.

Step 2: Dry the Potatoes

Before frying, ensure your potato slices are thoroughly dried. You can use paper towels or a clean kitchen cloth to pat them dry. Leaving them to air-dry for 20 minutes is another option. This step is important because adding water to hot oil can cause it to splatter.

Step 3: Fry in Batches

Once your oil is hot, carefully add a single layer of potato slices to the fryer. Do not overcrowd the fryer; work in batches if necessary. Fry the potatoes until they are golden brown and crispy. This should take about 2-3 minutes for the first fry and 30-45 seconds for the second fry.

Step 4: Remove and Drain

Use a slotted spoon, mesh skimmer, or fine-mesh strainer to remove the chips from the oil. Place them on a paper towel-lined plate or sheet pan to drain and cool.

Step 5: Season and Serve

While the chips are still warm, sprinkle them with salt or your desired seasoning. Enjoy your homemade potato chips!

Seasoning the chips

The fun part about making your own potato chips is that you can season them exactly how you like. The seasoning is added after the chips have been fried and drained on paper towels.

A simple seasoning of salt is a classic choice and will give your homemade chips a salty, savoury flavour. You can use kosher salt, sea salt, or table salt—any type of salt will work. The grain size of the salt will change the flavour and texture of your chips, so you can experiment with different types to find your preference.

If you want to get more creative with your seasoning, there are endless possibilities. Here are some ideas to get you started:

• Celery salt, garlic powder, and pepper
• Creole seasoning
• Taco seasoning
• Italian seasoning
• BBQ seasoning
• Garlic powder or onion powder
• Cayenne pepper or chilli powder
• Freshly ground black pepper

You can also try dipping your chips in flavoured sour cream or your favourite dip. Some dips that go well with potato chips include buffalo chicken dip, ranch dressing, beer dips, pico de gallo, hummus, and Rotel dip.

Frequently asked questions