Homemade Kettle Chips Cook's Illustrated
Table of Content
The answer to this is yes and they will be the best homemade chips that you have ever cooked as you use little oil which makes them much healthier and also a lot less greasy. While these are called Kettle Chips, if you make homemade potato chips frequently I suggest investing in a deep fryer. They are reasonably priced and you can easily reuse the oil several times.
Few things in life are more delicious than crispy, hot homemade chips - and they're so easy to make. All you need is some potatoes, some oil and a sharp knife. When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown.
How to triple-cook chips
The starch in the chips will mean they REALLY want to stick to the tray. Sprinkle with cornflour, then place on an oiled non-stick baking tray. Sprinkle with salt, pepper, paprika and drizzle on more oil. This recipe was tested in a Tefal ActiFry Genius XL 2-in-1 air fryer which has 2 sections, a bowl with a paddle and a tray that can be added at the top.
Drain on kitchen paper, sprinkle with salt and serve immediately. In countries like the U.K., Ireland, Scotland, Australia, and South Africa, French fries are known as chips. Not to be confused with potato chips, British chips are thick slices of potato that are fried until crispy on the outside and tender on the inside. The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.
How to Make Homemade Potato Chips
Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer – use two trays rather than overcrowd one. Peel the potatoes and cut them into long chip shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel. Sliced potatoes soaking in bowl of water, then drying on paper towels. Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick.
The slices, which were covered in sticky surface starches, were crowded in the pot, and they stuck together even with constant stirring. Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. If frying, fill a saucepan 3/4 full with vegetable oil and heat until bubbling. To test if the oil is hot enough, drop a small cube of bread into it - if it crisps up, it's ready.
The trick to making the perfect homemade oven chips every time
These sugars cook quickly, causing the potatoes to brown on the outside before the inside is cooked. We're covering the potatoes for the first part of the cooking process - which starts the cooking process whilst protecting them from browning. And this recipe makes lovely CRISPY chips - without having to get that deep fat fryer out. Potato slice thickness impacts a chip’s texture, but it’s the frying time and temperature that make the most profound difference.
If baking, toss the chips in vegetable oil, making sure they're all covered and bake in the oven for mins until golden brown and crispy. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Turn the heat up under the oil and return one blanched chip to the oil as a guide again. Once it’s floating and golden the temperature should be about 180°C, which is perfect for frying and will give you chips with those all-important crispy outsides and fluffy middles.
Crispy versus Crunchy
Drying flour makes fish flaky and crispy. It also helps to keep the fish from sticking to the pan, so it can cook evenly. Plus, adding a little salt and pepper gives the fish its own unique flavor. Flour helps to prevent sticking and makes frying a more even process.
Oh, and par boil them first and rough them up by tossing them in a colander. They cook quicker and are far mores crispy. Be sure to oil the tray and foil that you're placing on top of the tray - this will help to prevent the chips from sticking. It all comes down to personal preference.
We’re only using a small amount – so as not to give the fries a chalky taste. Just enough to help crisp up the fries a little more than they would naturally. Slice the potatoes (it's up to you whether you want to skin on or if you want to peel them) into 1cm (⅜ inch) thick chips. There are a few reasons why your batter may not stick to the fish. One reason could be that your batter is low in air pressure. When you have low air pressure, the water droplets will not stick to each other as well and your batter will likely fall off the fish.
Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil. But, if you’re after flavour, cooking chips in beef tallow gives you better flavour and colour – the choice is yours. Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt.
Comments
Post a Comment