Homemade Potato Chips Recipe: How to Make It
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So, if you're wanting to make crispy and delicious homemade oven chips more regularly, follow the expert advice from the GH cookery team. These chips are a tasty treat on their own with a dollop of mayonnaise or you could incorporate them into a meal such as Tony Fleming’s Meantime wheat beer battered fish and chips. If you want to go all out try Shaun Rankin’s Lobster, triple-cooked chips and Béarnaise sauce. Season the kettle cooked chips while hot. Enjoy your crisp crunchy delicious results. Place potatoes underneath a paper towel on a plate.
To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. Cut the blocks into batons – they should be somewhere between fries and thick chips, as if they're too thin, they might break; too thick, and they won’t cook through . Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness.
The Best Twice-Cooked Chips
Peel the potatoes and cut lengthways into roughly 1cm/½in slices. Cut each slice into fairly thick chips and rinse in a colander under plenty of cold water to remove excess starch. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. Pan-frying fish in oil is a popular way to cook fish, but it can take some time to cook the fish evenly. Generally, it takes about 30 minutes for pan-fried fish to reach their proper doneness, so start cooking your fish shortly before you’re ready to serve them.
Crispy, salty, crunchy — potato chips are this and so much more. Cooking chips at home allows you to tweak what you put in them, meaning you know exactly what you're eating. What's more, there are plenty of different ways to make potato chips, depending on your taste preference and time. You can make baked, fried, or microwaved potato chips. Transfer potato slices to a large bowl of cold water as you slice them. Add a single layer of potato slices to the oil.
How to triple-cook chips
After cutting, dry your potato slices in between paper towels to absorb some of the moisture. Serve the potato chips the same day they are made for the absolute best result and to benefit from having gone to the trouble of making your own homemade potato chips. Repeat frying the chips in batches until all the potato slices are cooked.
Holly has over 15 years' experience understanding and creating digital content that people want to read and share. Holly's has created news and lifestyle content for brands, such Now Magazine, Best Magazine and Goodto.com. I'll be the first to admit that I have a bag of frozen chips in in my freezer right now. It's a handy freezer staple that I won't hesitate to use.
Do you dip egg first or flour?
Once your parboiled chips are ready, add them to your heated pan and gently turn in the hot oil so they get evenly coated. Then you should rinse them under cold water to get rid of starch before parboiling them in a large pan of well salted water. We recommend 3-5min, until they're just tender. When cooked they should be golden brown and crisp with a light fluffy centre.
Rinse the chips and pat dry with a clean tea towel. Once cleaned or peeled, slice the potatoes evenly and as thinly as you like. Thick-cut homemade potato chips are fabulous, so don't get too obsessed with thinness. Evenness - so the potato chips cook evenly once you put them in the oil - is the key here.
Homestyle Potato Chips
Some people put the fish in milk before frying, while others do not. This question is a personal one for many, so it is up to you whether or not you put fish in milk before frying. My love for junk food is no secret in the test kitchen. In fact, I am the keeper of the Cook’s Illustrated team snack corner, which typically includes everything from chocolate bars and pretzels to popcorn and chips. Another way to check the temperature of oil without a thermometer is by frying a small cube of bread. Bread will turn a golden hue at 320° F after 30 seconds; 355° F after 15 seconds; and 375° F after 10 seconds.
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.
If you have soaked your potatoes in a saucepan, drain them & pat them dry with a clean tea towel or kitchen paper/roll. If you rinsed them underwater pat them to make sure that they are dry. If you own an air fryer and love chips but have never tried to cook air fryer chips then you do not know what you are missing. People ask… Can you cook homemade chips in an air fryer?
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. Great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet.
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.
First, soaking the chips in water or salad vinegar can help to reduce their propensity to stick to the pan and make them more easily cooked. Additionally, soaking the chips in water or ice-cold water can help keep them from becoming soggy while they cook. It is actually sort of funny to be making a copycat of Kettle Chips, since they are copying homemade chips. The name has sort of connected with this style of potato chip though. No matter what you call them, these homemade potato chips are sure to please your family.
Increasing temperature temporarily if needed. It is essential to keep oil hot for great results. Instead of groundnut or sunflower oil, you could use beef dripping for deep-frying the chips. Cut your potatoes using a mandoline or a food processor for best results. Mandolines and food processors deliver even, consistent results, but if you're absolutely in a pinch, using a knife to cut by hand is acceptable. In a large, heavy pan or pot , heat about 1/2 inch of vegetable oil, canola oil, grapeseed oil, or lard to about 350 F.
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