Making Potato Crisps: Fryer Method For Crunchy Chips

Making potato crisps in a fryer is a fun and easy process that yields a tasty, crunchy, and customisable snack. The key to achieving the perfect crispness is to slice the potatoes thinly and evenly, removing excess starch by soaking them in ice-cold water, and thoroughly drying them before frying. The type of potato and oil used also play a role in the crispness and flavour of the final product. Russet or starchy potatoes are ideal, and oils with high smoke points, such as avocado oil, peanut oil, or refined coconut oil, are recommended. Frying the potatoes in small batches and seasoning them immediately after removal from the fryer will result in a delicious, crispy treat.

Choosing the right potatoes

The type of potatoes you choose is crucial for making the perfect potato crisps in a fryer. While various types of potatoes can be used, selecting the right variety will ensure optimal results. Here are some key considerations when choosing potatoes for making crisps:

Starch Content

For crispy and crunchy potato crisps, opt for floury, starchy potatoes. These potatoes are high in starch and low in moisture, which is ideal for achieving that perfect crisp texture. Russet potatoes are an excellent choice and are known for yielding exceptionally crispy homemade crisps. Other starchy varieties such as Idahos or sweet potatoes can also be used.

Texture and Shape

Avoid waxy potatoes like Red Bliss or Fingerlings, as they tend to be lower in starch and higher in moisture. While these varieties are excellent for potato salads, they may not deliver the desired crispness in your homemade crisps. Waxy potatoes hold their shape when cooked, so they won't give you the light and airy texture you want in your potato crisps.

Freshness and Quality

Always choose fresh potatoes that are firm to the touch and have not started to sprout. Sprouted potatoes can be eaten if you remove the eyes, but it's best to select fresh, firm spuds for making crisps. Look for potatoes with smooth skin and no signs of greening, as these will provide the best flavour and texture for your homemade treat.

Regional Alternatives

If you're in the United Kingdom, Maris Pipers are an excellent choice for making potato crisps. They are a popular variety known for their versatility and are widely available in the region.

Experimentation

Don't be afraid to experiment with different potato varieties to find your favourite. For example, sweet potatoes and blue potato varieties like Russian blues can make for visually appealing and delicious homemade crisps.

In summary, when choosing potatoes for making crisps in a fryer, opt for starchy varieties like Russets, ensure they are fresh and firm, and don't be afraid to branch out and try different types to find your preferred flavour and texture.

Preparing the potatoes for frying

Selecting the Right Potatoes:

Start by choosing the right type of potatoes. Floury and starchy potatoes, such as Russet potatoes, are ideal for making crispy and crunchy crisps. These potatoes yield the best results due to their high starch and low moisture content. They also turn a nice brown colour when fried. Other good options include Idahos, Sweet Potatoes, or Yukon Gold potatoes. Avoid waxy potatoes like Red Bliss or Fingerlings, as they have a higher moisture content and don't crisp up as well.

Slicing the Potatoes:

Use a mandoline, a vegetable peeler, or a sharp knife to slice the potatoes. Aim for thin slices, preferably around 1/16 to 1/8 of an inch thick. You can also experiment with different thicknesses to find your preferred level of crispness. If you want a more classic chip shape, slice the potatoes crosswise. For longer chips, slice them lengthwise.

Soaking the Potatoes:

Fill a large bowl with ice-cold water and add the potato slices. Let them soak for at least 20 to 30 minutes. This step is crucial as it removes excess starch from the potatoes, preventing them from sticking together and helping them crisp up during frying. It also helps prevent oxidation.

Drying the Potatoes:

After soaking, remove the potatoes from the water and rinse them again with cold water. Spread the slices on a paper towel-lined baking sheet in a single layer. Use paper towels to pat them dry thoroughly. This step is essential, as any remaining moisture can lead to soggy crisps. Make sure the potatoes are as dry as possible before moving on to the next step.

Seasoning the Potatoes (Optional):

If you want to add some extra flavour to your crisps, you can season them before frying. Place the dried potato slices in a large bowl and drizzle them with olive oil or cooking spray. Toss the slices to ensure they are evenly coated. You can also add seasonings like garlic powder, onion powder, celery salt, or black pepper at this stage. However, you can also choose to season them after frying.

Heating the Oil:

While you're preparing the potatoes, heat your oil of choice in a deep fryer or a heavy-bottomed skillet. Avocado oil, peanut oil, refined coconut oil, olive oil, safflower oil, corn oil, or vegetable oil are all suitable options. Heat the oil to a temperature between 350°F and 375°F.

Once you've completed these steps, you'll be ready to start frying your potatoes! Remember to work in small batches to ensure even cooking and crispiness. Enjoy your homemade potato crisps!

Oil temperature

The oil temperature is crucial to achieving the perfect potato crisp. If the oil is too hot, the crisps will burn; if it's not hot enough, they will absorb too much oil and become soggy. The ideal temperature range for frying potato crisps is between 350-375°F (177-191°C).

When frying potato crisps, it is important to use an oil with a high smoke point, such as avocado oil, peanut oil, refined coconut oil, grass-fed beef tallow, canola oil, or sunflower oil. These oils can withstand the high temperatures required for deep frying without smoking or burning.

To ensure accurate temperature control, it is recommended to use a deep-frying thermometer. This allows you to monitor the oil temperature and make adjustments as needed.

Additionally, the amount of oil used is also important. For optimal results, ensure that the oil covers the potatoes by at least 1-1/2 inches. This ensures even cooking and helps to prevent the crisps from burning.

By maintaining the proper oil temperature and using the right type and amount of oil, you can create delicious, crispy, and golden brown potato crisps.

Frying time

If you are using a cast-iron or heavy-bottomed skillet, heat 1-1/2 inches of oil to 375°F. Fry the potatoes in batches until they are golden brown, which should take about 3 to 4 minutes. Make sure to stir them frequently so they don't burn.

If you are using a deep fryer, heat the oil to 365°F (185°C) and fry the potatoes in small batches until golden.

Regardless of the method, it is important to note that the cooking time will vary depending on the power of your fryer and the thickness of your potato slices. Experiment with different frying times and temperatures to find the perfect combination for your desired level of crispiness.

Seasoning

The seasoning is what takes your homemade potato crisps to the next level. It's your chance to get creative and experiment with different flavours. Here are some ideas to get you started:

Salty and Savoury

For a classic salty and savoury flavour profile, a combination of celery salt, garlic powder, pepper, and kosher salt is a great option. This combo will give your crisps that irresistible savoury flavour. Don't be shy with the salt—it enhances the natural sweetness of the potatoes.

Spicy and Bold

If you like your crisps with a kick, try using a Cajun-style spice mix or a barbecue rub. You can also add some heat with spices like paprika or garlic granules. For an extra spicy kick, sprinkle on some black pepper.

Herby and Fresh

For a more subtle flavour, try using herbs like parsley or chives. These add a nice, fresh taste to your crisps without overwhelming the potato flavour. You could also use Italian seasoning, which often includes basil, oregano, and rosemary.

Custom Blend

Feel free to create your own custom seasoning blend by mixing and matching different spices and herbs. You can even experiment with sweet and savoury combinations, such as a sprinkle of brown sugar and cinnamon for a unique twist. The possibilities are endless!

Timing of Seasoning

It is important to season the crisps immediately after removing them from the fryer. This ensures that the seasoning sticks to the hot crisps. Don't be afraid to be generous with your seasoning—you want each crisp to have a nice coating.

Frequently asked questions