Chips - How to?

oli356

oli356

oli356

Soldato
Joined
10 Jan 2010
Posts
5,319
Location
Reading
Afternoon =)

Always buy frozen oven chips.. they are OK but not exactly tasty, always finding that some are too soft even though being in the oven for a lot longer then required.

Everytime I have tried making my own, frying them with lots of oil in a wok they have just been tastless and considering the effort, not worth it.

Any of you make your own? If so, what do you do :D?

Thin or chunky, not bothered.
 
Chip potatoes medium size. Fry for around 5 mins at 150C, take out to cool, then when ready refry for another 3 minutes at 180-200C. Leaves a lovely soft middle and very crispy outside. Also, use the right potatoes. Maris pipers work well and widely available.

Double frying is a must with home made chips.
 
I do par boil - just a few minutes, then a first fry at a lowish temp (130c-150c) then a second fry at 200ish.
 
Cut them up into the size you want. Put then in over dish, dash a little bit of oil over them, shake the dish about to cover the chips.

Put them in an oven at 180*C (fan assisted), cook for 30 minutes (shake the dish about at about 17.5mins and again at 30 mins)....put them back in for a further 10-15 mins at 220*C (this is to turn them crispy)

Ensure you check on them every few mins to ensure they are not burning.
 
Potatoes off my allotment, Sliced thick & done in a Tefal deep fat fryer using Crisp & dry.
I'd take the Pepsi challenge with any other chip. :p
 
If I've got the time, peel cut and wash chips thoroughly.
Boil for about 8 mins, dry then fry at about 130 for approx 6 mins then when needed, fry at max temp for a couple of mins.
 
4T5 said:
Potatoes off my allotment, Sliced thick & done in a Tefal deep fat fryer using Crisp & dry.
I'd take the Pepsi challenge with any other chip. :p
Click to expand...

lol. excellent. i bet their tasty!

i like the oven method to but season mine with a little salt and cracked back pepper - not to much. yum.
i mostly make wedges to be fair with lots of paprika which isn't chips i know.:D
 
Triple cook, boil till on verge of falling to bits, drain in fridge for a few hours, in deep fat fryer with beef dripping at 150 till it just starts to color, drain, back in fridge for a grew hours, final fry at high temp for a few mins till golden.

all though it's time consuming but is worth it, if in hurry double fry.
 
I used this recipe the other day and they came out really well. Don't overdo the celery salt as it can make them a little overbearing.
 
Cheetah Designs said:
Cut them up into the size you want. Put then in over dish, dash a little bit of oil over them, shake the dish about to cover the chips.

Put them in an oven at 180*C (fan assisted), cook for 30 minutes (shake the dish about at about 17.5mins and again at 30 mins)....put them back in for a further 10-15 mins at 220*C (this is to turn them crispy)

Ensure you check on them every few mins to ensure they are not burning.
Click to expand...

Pretty much how I do mine too.
 
The triple cook method Glaucus mentioned is the best, but it is very time consuming.
A very quick and easy way to achieve almost the same effect, is to fry oven chips.
The first two stages of triple cooked chips(the boiling and light frying) are what the company has already done for you. So take advantage.

Any oven chip, and deep fry it at 180C for 6 minutes. Cheap and very very crunchy
 
Glaucus said:
.......... in deep fat fryer with beef dripping ............
Click to expand...

This is the important bit - never fry chips in vegetable oil. Fry them in dripping or lard, they taste so much better.

Personally, I find triple frying a faff and can't be bothered (also, whenever I do the initial boiling bit, I always **** it up and the chips fall apart :o). On the very rare occasion I make chips, I double fry them in lard or dripping (allowing them to cool in between).
 
Yeah, tripple fried with fridge is the dog dang aliens, but it is a gaff and not something you would do normally. But the results are worth it if you have a day in the house.

A good way is getting a colander, sieve or some hooked thing that fits in the pan and fryer. That way you can pull straight out of water, straight into fridge, straight into fryer without disturbing chips.
 
Glaucus said:
A good way is getting a colander, sieve or some hooked thing that fits in the pan and fryer. That way you can pull straight out of water, straight into fridge, straight into fryer without disturbing chips.
Click to expand...

Good tip. I'll give that a try sometime :)
 
Has anyone tried these new(ish) air fryers? The "teaspoon of vegetable oil" ones.

How do they match up? Not well i'd guess.

OT: I've gotta say, I'm envious of people who can make good chips, it's always been something that I screw up.
 
You must log in or register to reply here.
Back
Top Bottom