HOMEMADE CHIPS
Indulge in the ultimate comfort food with these homemade double fried crispy chips. Made from scratch using fresh potatoes, these chips are first soaked, coated with cornflour, and fried until soft. They are then double fried to golden perfection, resulting in a crispy exterior and a fluffy interior. Sprinkled with salt and optional Parmesan cheese and chopped parsley, these chips are best served with your favorite dip for a satisfying snack or side dish.
- 4 - large potatoes Potatoes
- - Sufficient amount to fill the pan halfway for frying Frying oil
- - To taste Salt
- - Optional, sprinkle as desired Parmesan cheese
- - Optional, sprinkle as desired Chopped parsley
- - As needed for serving Dip of your choice
- 1/4 - cup Cornflour
- 4 - large russet potatoes
- - Vegetable oil for frying
- - Salt to taste
- 1. Peel the potatoes (if desired) and cut them into large chips approximately 1-1.5cm thick, or finger-sized.
- 2. Soak the potato chips in cold iced water for at least 25 minutes to an hour to help remove the starch and prevent discoloration.
- 3. Wash the potato chips thoroughly under running water until the water runs clear.
- 4. Drain the potato chips and dry them well using a clean kitchen towel or by letting them drip. Excess water on the chips can cause the oil to splatter.
- 5. Coat the potatoes with cornflour and leave for 10 minutes. Then remove excess flour before frying.
- 6. Pour frying oil into a deep, wide pan or pot, filling it no more than halfway.
- 7. Heat the oil to 170 degrees Celsius on a medium setting. Use a cooking thermometer to test the temperature.
- 8. Gently add the potato chips into the hot oil in small batches to prevent overcrowding. Overcrowding can lead to uneven cooking. You can use a slotted spoon or wire mesh basket to lower the chips into the oil.
- 9. Cook the chips for about 5 minutes until they are soft but not breaking apart. Gently turn and move them in the oil to prevent sticking.
- 10. Remove the partially cooked chips from the oil and place them on a wire rack to drain.
- 11. Cool completely and you can freeze at this point for future use or continue to the next step.
- 12. Heat the oil to 180 degrees Celsius.
- 13. Fry the partially cooked chips in slightly larger batches until they are golden and crisp, which should take about 6 minutes.
- 14. Remove the fully cooked chips from the oil and drain them on a wire rack.
- 15. Sprinkle the hot chips with salt and, if desired, Parmesan cheese and chopped parsley.
- 16. Serve the double fried chips with a dip of your choice, such as ketchup, mayo, or aioli.
- 17. Enjoy your delicious and crispy double fried chips!
- 1. Peel the potatoes and cut them into thin, even strips. Soak the potatoes in a bowl of cold iced water for at least 30 minutes to remove excess starch.
- 2. Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
- 3. In a pot, bring water and a splash of vinegar to a boil. Add the dried potatoes and cook for about 3-4 minutes until they are slightly tender but still firm. Drain the potatoes and let them cool completely.
- 4. Heat vegetable oil in a deep fryer or a large pot to 325°F (163°C). Fry the parboiled potatoes in batches for about 2-3 minutes until they are pale golden but not browned. Remove the fries and let them cool completely on a wire rack.
- 5. Increase the temperature of the oil to 375°F (190°C). Fry the partially cooked fries in batches for another 2-3 minutes until they are crispy and golden brown. Remove the fries and drain on a paper towel.
- 6. Season the fries with salt while they are still hot and serve immediately.
- Enjoy your crispy and delicious homemade fries!
1. It's important to maintain the correct oil temperature throughout the frying process. When frying the parboiled potatoes at 163°C, the lower temperature allows the fries to cook through without browning too quickly. When frying the partially cooked fries at 180°C, the higher temperature crisps up the exterior of the fries quickly without overcooking the inside.
2. Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying. This type of oil can withstand the high temperatures required for deep frying without burning.
3. Avoid overcrowding the fryer or pot with too many fries at once, as this can lower the oil temperature and result in soggy fries. Fry the potatoes in small batches to ensure even cooking and crispiness.
4. Allowing the parboiled and partially cooked fries to cool completely before frying them a second time helps develop a crispy exterior. This cooling step allows the moisture on the surface of the potatoes to evaporate, resulting in a crispier texture when fried a second time.