Make Perfect Deep-Fried Chips Every Time

There's nothing quite like a homemade chip. But how do you make the best ones? It all starts with choosing the right potato – a floury variety like Maris Piper is ideal. Cut your potatoes into evenly sized, uniform fries, leaving the skin on or peeling them first, depending on your preference. Soak the chips in cold water to remove excess starch, making them crispier after frying. Parboil the chips until soft, then drain and dry them. Heat your chosen oil – vegetable, sunflower, safflower, corn, peanut, olive, or even beef tallow – in a deep fryer to the right temperature: around 160°C for the first fry, and 180-190°C for the second. Fry the chips in batches, and you're done! Season with salt, and maybe even a little vinegar, and serve immediately.

Choose the right potato

Choosing the right type of potato is important to get a good chip. A starchy potato is best as it has a soft, dry texture, making it good for chips. Look for King Edward, Maris Piper, Romano, Désirée, or russet potatoes. Maris Piper potatoes are often recommended for making chips, as they have a soft, fluffy texture. You want your chips to be crispy on the outside and fluffy in the middle.

When choosing potatoes, opt for nice, large ones. The size of the potatoes will impact the size of the chips. If you want finger-sized chips, you'll need larger potatoes. You can leave the skin on for this cut of chip, or you can peel the potatoes before cutting.

For a thick-cut chip, cut the potatoes into finger-sized chunks. For a thinner cut, you can cut the potatoes into slices and then slice these into sticks or chips. The key to the perfect chip is to cut the potatoes into evenly sized, uniform fries. This way, you'll get evenly cooked chips with a crispy outer shell and a soft and fluffy centre.

Pick the right oil

The choice of oil is crucial when it comes to making the best chips in a deep fryer. You want an oil with a high smoke point that will impart a nice flavour to your chips. Here are some recommended options:

Sunflower oil

Sunflower oil is a popular choice for deep frying chips. It has a neutral flavour and a high smoke point, making it ideal for achieving the desired temperature without burning. It is also readily available and affordable.

Vegetable oil

Vegetable oil is another good option for deep frying. It has a high smoke point and is relatively flavourless, so it won't overpower the taste of your chips. It is also a cost-effective option.

Peanut oil

If you're looking for an oil that will give your chips a nice flavour, peanut oil is a great choice. It has a high smoke point and a distinctive nutty aroma that can enhance the taste of your chips.

Canola oil

Canola oil is also recommended for chip frying. It has a neutral flavour and a high smoke point, so it won't affect the taste of your chips, and it can withstand the high temperatures needed for deep frying.

Beef tallow

For a more traditional flavour, you can use beef tallow (rendered beef fat). This will give your chips a classic chip-shop taste and a beautiful golden colour. However, beef tallow has a lower smoke point, so you need to be careful not to burn it.

Other options

Other oils that can be used for deep frying chips include safflower oil, corn oil, olive oil, rapeseed oil, and groundnut oil. Each of these oils has its own unique flavour and smoke point, so be sure to choose one that suits your taste and frying temperature.

Soak the potatoes

Soaking your potatoes is an imperative step in making the best chips. This process helps remove excess starch from the potatoes, resulting in a crispier finish. It also removes some of the natural sugars, preventing the outside from burning before the middle is cooked.

To soak your potatoes, start by peeling and cutting them into your desired shape and size. Place the potato slices in a colander and rinse them under cold running water until the water runs clear. Then, transfer the slices to a large bowl of cold water as you cut them. You can also add a few tablespoons of salt to the water if you prefer salted chips. Leave the potatoes to soak for at least 30 minutes, or even a few hours or overnight if you have the time.

After soaking, drain the potato slices and rinse them again under cold water. It is important to ensure that they are completely dry before frying, as this will give them a crunchy, crisp result. You can pat them dry with kitchen paper or a tea towel.

By following this soaking process, you will be well on your way to making delicious, crispy chips with that perfect golden exterior and fluffy interior that everyone loves.

Parboil the potatoes

Parboiling is an important step in the process of making the best chips in a deep fryer. It helps to partially cook the potatoes, making them softer and easier to work with for the subsequent frying steps. Here is a detailed guide on parboiling the potatoes:

Start by peeling your potatoes. For the best results, choose a floury potato variety like Maris Piper, which is commonly recommended for making chips. Cut the potatoes into uniform, thick slices, leaving them in fairly thick chips. Rinse the cut potatoes in a colander under plenty of cold water to remove excess starch. This step is important as it will help prevent the chips from sticking together during the parboiling process.

After rinsing, place the potatoes in a pan and cover them with cold water. Bring the water to a gentle boil. You want to simmer the potatoes rather than cook them at a rolling boil. Parboil the potatoes for 3-4 minutes, or until a fork can be inserted easily. Be careful not to overboil them, as you don't want them to break easily.

Once the potatoes are parboiled, drain them in a colander. Spread them out on a cooling rack in a single layer or pat them dry with kitchen paper. This step is crucial, as any remaining moisture can cause splattering when the potatoes are placed in hot oil for frying. Ensure that the potatoes are completely dry before proceeding to the next step.

Parboiling the potatoes helps to soften them and reduce the overall frying time. It also helps to remove excess starch, resulting in a crispier finish to your chips. By partially cooking the potatoes first, you can then focus on achieving that perfect golden exterior with a soft, fluffy interior during the deep frying stage.

Now that your potatoes are parboiled and dried, you're ready to move on to the next step of deep frying!

Fry in batches

Frying in batches is essential to making the best chips. If you add too many chips to the hot oil at once, you risk lowering the oil's temperature, which can lead to soggy, greasy chips. Therefore, it's best to cook your chips in small batches, ensuring the oil temperature remains high and consistent.

When frying in batches, use a slotted metal spoon or a deep-fry basket to carefully lower a small amount of chips into the hot oil. Fry for a few minutes until they are cooked but not browned. The exact frying time will depend on the type of chip you are making. For example, thin, shoestring fries will require less time in the oil than thicker, chunkier chips.

After frying each batch, remove the chips from the oil using a slotted spoon and place them on paper towels or a cooling rack to drain and cool. It's important to let the oil return to the desired temperature between batches. Check the temperature with a thermometer before adding the next batch of chips.

By frying in small batches, you ensure that each chip gets the attention it needs to cook evenly and achieve the desired crispy exterior and fluffy interior. This method may take a bit longer, but it's worth the extra time to get perfectly cooked chips.

Frequently asked questions