Make Homemade Chips: No Deep Fryer, No Problem!

Making your own chips at home is a fun and easy way to enjoy this popular snack food without the need for a deep fryer. While deep-fried chips may be the traditional method, it is possible to achieve delicious results using alternative cooking methods and ingredients. In this guide, we will explore the steps and techniques for creating crispy and fluffy chips that rival even the best chip shop offerings. From choosing the right potatoes to seasoning and cooking methods, we will cover everything you need to know to become a chip-making expert in your own kitchen.

Choosing the right potato

The type of potato you choose is crucial in making delicious homemade chips. The best potatoes for chips are those with a high starch content, as starch gives chips their crispy texture. Here are some factors to consider when choosing the right potato for your chips:

Starch Content

High-starch potatoes, such as Russet potatoes, are ideal for making chips because they absorb more oil when fried, resulting in crispier chips that are less likely to become soggy. Russet potatoes are also low in moisture, making them a great choice for frying. They have a thick skin that you can remove before frying, and they yield a light and fluffy texture after cooking.

Sugar Content

Consider the sugar content of the potato, especially if you plan to add sugar to your seasoning. Some types of potatoes, like sweet potatoes, are naturally sweeter than others. Choosing a potato with a lower sugar content is advisable if you don't want your chips to be overly sweet.

Water Content

The water content of the potato is another essential factor. Potatoes with a high water content, such as red potatoes, tend to absorb more oil when fried, resulting in crispier chips. On the other hand, potatoes with a lower water content, like Russet potatoes, absorb less oil, leading to softer chips.

Texture and Taste

If you prefer thicker, more substantial chips, Yukon gold potatoes are a good option. They have a medium starch content, resulting in a less crispy texture, but they offer a rich, buttery flavour.

Sweet potatoes are another excellent choice for chip-making. While they have a lower starch content than Russets or Yukon golds, resulting in less crispiness, they boast a sweeter flavour and denser texture.

Freshness

Regardless of the type of potato you choose, always opt for fresh potatoes. Old potatoes have a higher water content, which can make your chips soggy.

Size and Shape

When cutting your potatoes, aim for even-sized pieces to ensure uniform cooking. Experiment with different thicknesses to find your preferred chip size. You can cut them into skinny fries, fat chips, wedges, or leave the skin on for a more rustic texture.

Potato Varieties

• King Edward
• Maris Piper
• Agria
• Fontaine
• Yellow potatoes (for a creamy texture and slightly nutty flavour)
• Red potatoes (ideal for boiling or roasting due to their waxy texture)
• Fingerling potatoes (small, elongated potatoes with a buttery flavour)

Oil Type

When frying your chips, use an oil with a high smoke point, such as peanut oil, canola oil, vegetable oil, or groundnut oil. This will prevent the oil from burning during the frying process.

Now that you've chosen the right potato, you're well on your way to making delicious homemade chips without a deep fryer!

Removing starch

Soaking in Cold Water

Fill a large bowl or vessel with cold water and soak the chopped or sliced potatoes in it. You can rinse the potatoes under cold water once or twice initially to help remove the starch on the upper layer of the flesh. After the initial rinse, fully submerge the potato pieces in clean cold water. You may need to repeat this process with fresh water, and you will gradually notice the starch settling at the bottom, turning the water whitish. Finally, drain the water and proceed to the next step of your recipe, such as baking or air frying. This process helps prevent the potatoes from crumbling easily.

Blanching in Hot Water

Blanching is another effective way to remove starch. Start by cutting the potatoes into small pieces. Boil a pot of water and carefully place the potato pieces into the hot water. The starch molecules will absorb the hot water and fluff up, removing the starch from the potatoes. Cook until the potatoes become slightly tender. Drain the water and run the potatoes under cold water to retain their crunchy texture. You can also add a pinch of salt to the hot water to speed up the blanching process.

Rinsing and Boiling

Thoroughly rinse the potatoes in fresh, warm water three to four times. Place the potatoes in a saucepan with enough water to cover them, adding salt to taste. Bring the water to a boil over medium heat. Cook the potatoes until just before they begin to break down. This method helps to remove excess starch while also cooking the potatoes through, giving them a texture similar to boiled potatoes.

By using these techniques, you can effectively remove starch from your potatoes and achieve the desired crispiness in your homemade chips.

Drying the potatoes

Once the potatoes are dry, it is time to add oil. Drizzle, sprinkle, or toss the potatoes with oil until they are well coated. This step helps to mimic the effect of a deep fryer. Groundnut oil, cold-pressed rapeseed oil, olive oil, safflower oil, corn oil, peanut oil, sunflower oil, vegetable oil, and beef tallow are all popular options, each imparting a unique flavour and colour to the final product.

Choosing the right oil

The type of oil you use can make or break your homemade chips. The oil you choose will impact the taste, texture, and overall quality of the final product. Here are some factors to consider when choosing the right oil for frying chips without a deep fryer:

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 better for frying because they can withstand higher temperatures without burning. Common oils with high smoke points include peanut oil, canola oil, safflower oil, and sunflower oil. These oils help achieve a crispy texture.

Heat Stability

Frying requires heating the oil to high temperatures, so an oil with high heat stability that can withstand these temperatures without breaking down or oxidizing is essential. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable.

Flavor

The oil you choose will impact the flavor of your chips. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a nutty flavor, olive oil provides a fruity and robust taste, and avocado oil has a mildly sweet and buttery flavor. Choose an oil that complements the natural flavors of the potato.

Fat Content

When frying, it is essential to consider the fat content of the oil. Oils high in saturated fats, such as coconut oil or palm oil, are not the healthiest options. Instead, opt for oils with healthier fat profiles, such as canola oil, sunflower oil, or avocado oil, which are lower in saturated fats and higher in monounsaturated fats.

Sustainability

The environmental impact of cooking oils is significant. When choosing an oil, consider its sustainability and how it impacts the environment. For example, palm oil is efficient but leads to deforestation, while sunflower oil has a low carbon footprint but uses a lot of water. Canola oil is among the most water-efficient oil crops, and peanuts help replenish soil nutrients.

Cost

The cost of oil can be a factor, especially if you are using large quantities. Some oils, like peanut oil or avocado oil, tend to be more expensive. Consider your budget and the volume of frying you plan to do.

Allergies

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

Based on these factors, here are some of the best oils for frying chips without a deep fryer:

• Canola oil (also known as rapeseed oil) has low levels of saturated fats and a high smoke point, making it excellent for achieving crispy and golden chips. It has a neutral flavor that lets the natural flavors of the potato shine through. It is also readily accessible and budget-friendly.
• Peanut oil has a high smoke point and a neutral flavor, allowing the natural flavors of the potatoes to come through. It is a popular choice among professional chefs as it cooks chips quickly and gives them a light and delicate texture.
• Sunflower oil is a common frying oil that contains high levels of oleic acid and is a good source of the essential fatty acid linoleic acid. It offers health benefits and is a versatile frying option with a relatively low carbon footprint.

Flavouring

There are many ways to flavour your homemade chips. The most basic is to sprinkle them with salt, such as Maldon sea salt, as soon as they come out of the oven or fryer.

If you want to get a little more creative, you can try adding spices to your chips. For example, celery salt, truffle salt, herb-infused salt (thyme or rosemary), toasted cumin seeds, smoked paprika, or chilli flakes. You can also add garlic powder or granules to your chips before baking them.

For a more intense flavour, you can cook your chips in beef tallow (rendered beef fat) instead of oil.

If you're making sweet potato chips, a light dusting of smoked paprika is a great way to add flavour.

Frequently asked questions