Probably one of the most popular side-dishes in the world, chips (or fries for our overseas friends) are perfect for serving up alongside a main, or even having by themselves with a hearty dollop of your favourite condiment.
Knowing how to fry chips properly can make or break your next batch so here are some tips to make sure you get that perfect crispy and fluffy finish!
Choose your spud!
The potato you use is pretty important, and whilst some people have their own approaches and techniques, you really can’t go wrong with King Edwards or Maris Pipers. This is because they have that fluffy texture for the inside whilst retaining a crispy outside when fried. If you like your chips large and chunky, then the potatoes need to be too!
Which oil should you use?
This is something that comes down to personal preference as different oils have different tastes. For instance, sunflower and sunseed oils are efficient and considered as the ‘healthier’ options as they have higher levels of polyunsaturated fats. However, if flavour is your game then go for cooking your chips in lard or rendered beef fat (which you can get from your local butcher).
Heat up your pan of oil and aim for a temperature around 160°C. You can test this by putting in a piece of bread to see how quickly it browns and crisps, which should be around a minute. For larger chips, you’re going to want to rinse them first to remove the outside starch and patted dry (this is important). Lower your chips in gently and keep an eye on them until they are golden brown before setting aside. If you are doing a large batch, do half at a time to make sure that the oil doesn’t cool down too much. If you’re feeling adventurous, then dial up the heat to 190°C and quickly cook them for a second time to really make the outsides crispy!
Chip pan fires make up a proportion of all kitchen fires so we do want to mention that you should be careful! Make sure that you don’t fill your pan with more than a third of the oil, leave the cooking unattended and make sure that your full attention is on it at all times. For more information, please visit the official advice from The Fire Service.
Season it up!
How you season your chips is up to you but there are lots of different flavours you can use to transform the final result. For instance, you could use sea salt and black pepper, rosemary, garlic or chili flakes. Try different combinations and enjoy a different treat every time.
How to make oven chips
Everyone loves chips! Whether you are having them together with a steak or served up in a butty they are a staple side dish for many a meal. If you’re looking for the healthier alternative, knowing how to make oven chips is a must! We would always say it’s better to make them from scratch rather than frozen because you have a lot more choice on how you want to prepare them! Here’s what you should think about…
Everyone loves a chip, and why wouldn’t you, they’re delicious and a homemade one is even better (plus more economical)! However, making chips at home can often result in a soggy and greasy mess. We’re here to help though, follow our top tips below and you’ll be rewarded with the perfect chip every time!
Which potatoes are best?
Floury potatoes are the best potatoes to choose when making chips. Maris Piper and King Edwards work well as they will form a crispy outer shell, but a soft and fluffy centre.
Don’t skip the soaking step!
It’s imperative you soak your potatoes for at least 30mins. This helps remove most of the starch in the potato, resulting in a crispier finish! It also means that some of the natural sugars are removed, meaning that the outside won’t burn before the middle is cooked.
No deep fat fryer?
No problem! The method below uses a deep fat fryer, but if you don’t have one then you can use a large pan instead.
Top tips when deep fat frying in a pan:
- Choose a large, heavy bottomed pan with handles
- Always use a pan with a tightly fitting lid incase the oil catches fire
- Have a damp tea towel to hand to smother any potential remaining flames
- Never put wet potatoes into hot oil as the oil will spit
- Use an oil with a high smoking point, such as vegetable or sunflower oil
- Always check the temperature of your oil, following the temperatures below, with a food thermometer
- Only ever fill the pan up with oil no more than halfway
- Never leave the pan unattended
- Fry in small batches so that the oil temperature doesn’t drop too dramatically
- When discarding your oil, allow it to cool completely and decant it back into it’s original bottle and then throw that bottle into the bin. Never pour oil down the sink.
Why double fry?
The fries in the method below are cooked twice. First at a lower temperature, then cooled and fried at a higher temperature for a second time. This ensures the deliciously crispy coating everyone wants when biting into a chip!
Fries or chips?
The method below is for thick cut chips, but the thicker cut isn’t for everyone! If you prefer a fry, cut your potatoes thinner and par cook them initially until light brown and then fry until deep brown on the second cook.
Either go classic with salt and vinegar or try mixing it up with the addition of dried herbs, spices such as paprika and garam masala or, go extra decadent with melted cheese! Experiment with flavours that you enjoy.
You will need:
Floury potatoes, such as Maris Piper
Vegetable or sunflower oil
1. For the best home cooked chips, use a deep fat fryer. Peel and cut potatoes into thick slices, then cut slices into sticks. Use floury potatoes, such as Maris Piper, as these have a soft, fluffy texture.
2. Leave in a bowl of cold water for 30min to remove excess starch. Drain in a tea towel or on kitchen paper. Make sure they are completely dry on the surface as this will give a crunchy, crisp result.
3. Heat the oil in a deep fat fryer to 160°C. Never leave hot fat unattended at any time.
4. Quarter fill frying basket with chips, lower into the oil and cook for 6-7min. Fry in batches as too many chips at once will lower temperature of oil, resulting in soggy, greasy chips.
5. Raise basket to drain then set aside to cool. Repeat with remaining potatoes.
6. Turn heat up to 190°C and fry all the chips together for a second time, for 3min, until crisp and golden. Drain, season and serve.
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.
Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.
Nutrition Per Serving
How would you rate Crispiest Potato Chips?
Do you rinse again after the vinegar?
this is great but alas i did not get to try them they look very tasty though thanks
Credit: TI Media Limited/Woman's Weekly
Nutrition per portion
Baked or fried, these homemade chips beat shop-bought fries hands down.
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. Whether you love them crispy and crunchy or soft and chunky, skins on or skins off, they’re the perfect accompaniment or delicious on their own, especially when covered in cheese and lots of salt and vinegar.
- 750g potatoes
- Vegetable oil (around 2tbsp for baking or 500ml if you’re frying)
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If baking your fries, pre-heat your oven to 200°C/400°F/Gas Mark 6.
Wash and slice your potatoes. You can peel your potatoes if you want or leave the skin on for a more rustic feel.
Par-boil your potatoes in salted boiling water for around 5-10 mins until just soft.
If baking, toss the chips in vegetable oil, making sure they’re all covered and bake in the oven for 15-20 mins until golden brown and crispy.
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. Fry the chips in batches until golden and crispy and remove from the oil with a slotted spoon and place on some kitchen roll to absorb the leftover oil.
Sprinkle the chips with salt or herbs (we love rosemary) and serve.
Please note, the nutritional info is based on the baking method. If you opt to fry using the 500ml vegetable option the calories for this dish will significantly increase.
Top tip for making homemade chips
Baking chips is healthier than frying but you won’t get the same crispness as frying. You can fry with oil and a saucepan or in a deep fat fryer if you have one.
If you decide to peel your potatoes to make these homemade chips, make sure to save the skins as these can be used to make crisps, simply coat them with oil and roast them for 10 minutes at 200C.
Make sure you dispose of the cooking oil the correct way after trying this recipe for homemade chips.
How to make a quick dipping sauce for your homemade chips
For a quick dip for your chips, mix mayonnaise with a couple of squirts of sriracha or hot sauce, a squeeze of lemon juice and a tiny sprinkling of paprika. For some more dip ideas, try our homemade recipes for Piri-Piri sauce, aioli, or roasted red pepper ketchup.
Do you need to soak potatoes before making chips?
Soaking your chips in cold water before cooking helps remove some of the starch from the chips and in turn, creates a crispier finish. This is particularly important when frying chips. As these chips are par-boiled and then baked, you can skip this step but it does help to start the sliced potatoes off in cold water before bringing to the boil.
What to serve with homemade chips
Chips are great on their own but if you want to serve them as a side dish, here are some meal suggestions.
Photo: Scott Phillips
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Frying potatoes: how complicated can it be? You take a potato, slice it into strips, fry until crisp and golden, drain, and serve. Nothing to it, right?
Actually, there is quite a lot to it. Yes, making great fries is easy once you have a good recipe in hand, but there’s a lot of unseen action driving this seemingly straightforward process, and knowing what’s happening can help you get potatoes that are crisp and light, not limp and soggy. It starts with choosing the right potato.
Choose high-starch potatoes for frying
Probably the biggest factor to consider when picking a potato is its starch content, which is a good indicator of how it will cook. High-starch potatoes have, as you would guess, more starch than some varieties and a little less water. This combination makes them perfect for very crisp fries (as well as for dry, fluffy baked potatoes). Low-starch potatoes, on the other hand, have less starch and more moisture. They’re great for boiling, but they make limp, soggy fries.
High-starch Russet Burbanks are especially good for frying. Not only are they packed with starch granules, but the granules are larger than in other varieties. Russet Burbanks (also called Idahoes or simply russets) absorb less fat, cook in less time, and make lighter, crisper fries that are less prone to being limp or greasy.
When potato strips are dropped into hot oil, the sudden high heat turns moisture near the potatoes’ surface into steam, which pushes outward, causing bubbles and that familiar sizzle. Water in the center of the potato rushes out to the surface to replace what has been lost. This steam does two things. It gets rid of most of the free internal moisture and allows only a small amount of oil to be absorbed on and near the surface. As long as there’s pressure from steam pushing outward, the oil can’t enter the potatoes.
As frying continues (or during the high-temperature second frying—a technique I’ll discuss in a moment), something different happens with the water. Starch granules on the surface absorb the surface moisture and expand. With this swelling, the surface seals so oil cannot enter, and any remaining moisture gets trapped inside. Russet Burbank potatoes, with their large starch granules, can absorb all of that trapped internal water to produce a crisp fry with a dry interior.
In contrast, fries made with lower-starch/higher-moisture potatoes get brown before they lose all their moisture. They tend to turn limp after standing a short time because of the steam trapped under the surface. These principles apply not just to deep-frying, but to pan-frying as well.
Cold storage turns high-starch potatoes into low
The ideal storage condition for potatoes is a cool (45° to 55°F), dark place. If potatoes are held below 40°F, some of the starch breaks down into sugars. If you fry these potatoes, the increase in sugar causes them to brown too fast, before they cook through in the center. Fortunately, storing the potatoes in a warmer place for a few days will revert the sugars to starch.
Long and skinny fries cook faster
Fried potatoes come in many shapes and sizes, but the classic long, thin french fry is an ideal shape because it has so much surface area. This means faster cooking time, rapid moisture loss for crisp fries, more exterior for those sweet, crisp, great-tasting browning compounds to form, and, admittedly, a larger area that can absorb oil.
If you rinse or soak in water, be sure to dry well
There is some controversy over whether rinsing potatoes makes a difference. Rinsing removes the starch on the potato’s surface; these surface starches can cover the natural sugars and proteins that cause browning, so it’s possible that rinsing enhances browning.
Drying the potatoes after rinsing is crucial. Water on the potatoes’ surface causes the temperature of the cooking oil to drop. This means a longer cooking time and more fat absorption. Water also reacts with the cooking oil, forming contaminants that lower the oil’s smoke point.
Perhaps most important, water on the surface can inhibit crispness and produce greasy fries. Remember that the surface starch absorbs nearby moisture and seals the surface. If you don’t dry the potatoes, you won’t get a dry surface that seals.
For crisp, firm fries, fry twice
Double frying can ensure outstanding fries. The first fry at a lower temperature cooks the potatoes through and greatly reduces their internal moisture, drying them out. The second fry at a higher temperature browns and crisps the fries. Ideally, this is when the surface starch absorbs the last remaining bit of moisture, expands more, and seals the surface for crispness.
You do need to have the cooking time for high-starch potatoes just right. If you cook them too long, they’ll run out of internal moisture. Without this moisture to turn to steam pushing outward, the fries become greasy.
How to make french fries crispy. Easy french fry recipe from scratch using a deep fryer and the double fried method.
I Love frying my own homemade French fries/chips, they taste so much better than any shop bought chips I’ve tasted. The triple cooking process boiling, first fry and second fry make for the perfect chip. They turn out perfectly golden, fluffy on the inside and crisp on the outside every time. You’ll never have to buy frozen French fries again.
If I’m going to eat French fries/chips I want the real thing, it takes very little effort to make these and I promise you that its well worth the little extra time you put in.
I’m so glad I treated myself to a new deep fryer, as when lockdown hit Ireland the chip shop near me was closed a lot due to supply problems. I was happy that I could make homemade French fries for our family treat on the weekends without having to rely on the nearby fish and chips takeaways.
I grew up thinking that French fries was a type of crisp sold by Walkers. If you haven’t heard of them before you should check them out, they are called Walkers French fries crisps. They are one of my favorite crisps, I used to eat a pack every week in my packed lunch for school.
How long to soak french fries?
Most french fries recipes that use the soaking method leave their fries to soak in a large bowl of cold water for 2-3 hours. In this recipe we run the fries under a cold tap for a few minutes to wash away all the starch as some times you just need those perfect fries here and now and 2-3 hours doesn’t cut it. This method of washing the chips instead of a long slow soaking is tried and tested and you won’t be disappointed.
Can you air fryer French fries?
For this French fry/chips recipe I used a deep fat fryer, but you can also make them in an air fryer to. Obviously its a completely different method to make homemade French fries by air frying. I have the Tefal air fryer and I sometimes use it to make my fries. I boil the cut chips for the same amount of time as the recipe, then pop them into the air fryer for about 30-35 mins with a large spoon of sunflower oil. My Sister has the Ninja air fryer and she makes her fries the same way I do. Air frying is brilliant if you are on a diet and watching what you eat, cooking them like this means you don’t have to worry as much about French fries calories.
Useful kitchenware for frying chips or fries
To make these French fries or chips as we call them in the UK I used my trusty and feature packed Oleoclean Pro Deep Fryer. I did a full review of this fryer on my Youtube channel. The Tefal Oleoclean pro comes highly recommended and after months of daily use, I can’t recommend it enough if your in the market for a new deep fryer. Its often on sale and has great delivery times from Amazon prime. It actually seems to sell out again and again on Amazon, so if you find it in stock don’t wait. Since I filmed my French fries recipe, I have treated myself to a French fry cutter, It makes light work of slicing my chips and I would highly recommend getting one too. To find out how to make homemade French fries the full recipe is below.
If you are anything like me, the idea of making air fryer chips might have been one of the main factors when deciding to buy an air fryer!
Chips were certainly the first recipe I made in my air fryer.
There are various different methods to making chips in an air fryer – today I’m going to share with you the quickest, easiest and yet tastiest method out of them all!
Side note: I’ve tried lots of air fryers, check out my air fryer review for my favourite models as well as my top air fryer recipes.
How To Make Air Fryer Chips
What you will need – ingredients and equipment:
- Air fryer (!) – I’ve made these chips in a Philips air fryer, a Power Air Fryer (High Street TV) and more recently, the Ninja Foodi. Each of these air fryer models are quite different, but this method of making chips turned out great in each of them. Depending on the air fryer you have you might need to adjust the time a bit, just remember to keep an eye on them during the cook time.
- Potatoes – There are a few varieties of potatoes that are great for making chips. Try using either Maris Piper, King Edward or Rooster. How many you use will depend on a) the size of your air fryer and b) how many you are cooking for.
- Oil – You can air fry chips without any oil, but I think they taste much better with at least a few sprays. You really don’t need to use that much, especially if you use a spray bottle to distribute it. You can either use a specific low calorie oil spray (like Frylight), or make your own up with a little oil, diluted with water.
- Seasoning – Sprinkle your favourite spices over the chips after spraying them with oil – I like to use smoked paprika, or a chip seasoning by Schwartz.
- Bowl/Saucepan/Colander – Many recipes suggest leaving the chopped potatoes to soak in cold water for at least 30 minutes – this helps to remove excess starch from the potatoes. I’ve made air fryer chips both ways, soaking them in water, or, just rinsing them in water. I couldn’t tell much difference between the 2 methods, so I now just opt for the latter and just rinse them – it’s a much quicker process!
- Tea towel/kitchenroll – After washing the potatoes you will need something to pat dry them with, a clean tea towel, or some kitchen roll will do the job.
Step By Step Air Fryer Chips
1. Prepare the potatoes
Depending on how you like your chips, you can either peel the potatoes, or just give them a good scrub and leave the skin on. You can slice the potatoes up thin, like french fries, or leave them a little thicker, like regular chips.
You can slice them up using a vegetable slicer/chipper if you have one.
Or, you can use a sharp knife.
Or, you can turn them into crinkle cut chips!
If you are making thinner chips (French fries), you’ll need to check on them sooner than the thicker cut chips to make sure they don’t burn.
Either use a sharp knife, or a potato chipper to slice them.
Pop them in a bowl, saucepan or colander ready to wash.
2. Preheat the air fryer
I don’t always remember to do this step, and it’s no great shakes if you do forget, but it can help to preheat the air fryer for a quicker cook time. Preheat the air fryer to 200C/400F.
2. Wash them
You don’t have to soak the potatoes, you can just give them a good wash under some cold water. This will get any excess starch off the potatoes.
Once you have finished washing them, use some kitchen paper or a clean tea towel to pat them dry.
3. Spray with oil
You can go oil free, but I prefer to use a little oil. Either use the Frylight, or, make up your own oil spray. Spray over the potatoes and toss to make sure they are all covered.
Sprinkle your favourite seasoning over the potatoes. Experiment with different spices and herbs – you can try paprika, curry powder, season-all, or just salt and pepper.
5. Transfer to air fryer
Place the prepared chips in the air fryer basket. Set off to cook for 20 to 25 minutes. Check on them at the 10 minute mark and give them a good shake about. You might want to spray a little more oil on them too if you want them to crisp up even more. If after 25 minutes they are not crisp enough for you, just pop them back in for a few more minutes until ready.
And that’s it – you should now have the perfect air fryer chips! Let me know in the comments if you are a fan of chips in the air fryer!
This step-by-step recipe for homemade tortilla chips is so easy you won’t believe you’ve never made your own tortilla chips before. You can bake, fry, and even microwave these tortilla chips in 25 minutes. Chips and salsa are just minutes away!
Sometimes a little knowledge is a dangerous thing. You know why there is no ice cream in my home? Because if it's there, I'll eat it all. Chips and crackers? Their days are numbered in hours, or maybe minutes.
So my pathway to moderation is just to not buy the things that I shouldn't be eating all the time. Or I will. Eat them all the time.
(Here's the point where I blame my parents, you know, the ones who never fed us enough growing up; of course, when I mention this to them, you can practically see the indignation steaming out of their ears.)
Ingredients for Homemade Tortilla Chips
Back to danger. There are three staples that you can always find at our house: corn tortillas, oil, and salt. This is all you need to make the most wonderful, fresh, crunchy, perfectly golden, homemade tortilla chips.
How to Make Tortilla Chips: Cooking Methods
In fact, if you are cooking light, you don't even need oil. So there's no excuse not to make them, only every ounce of willpower we possess.
There are three basic ways that we make homemade tortilla chips around here.
- The classic way, fried in a little oil.
- Bake them in the oven.
- Bake them in the microwave.
Fried in oil tastes the best (of course), but if we are in the mood for cutting back on calories, we'll bake them.
Watch This Easy Tortilla Chips Recipe
Best Types of Oil for Frying
Would you rather fry your chips? Great! Choose from these oil options: peanut oil, corn oil, canola oil, avocado oil, grapeseed oil, sunflower oil, or vegetable oil. If you want a slightly healthier option, a regular olive oil is also a good option. Coconut or walnut oils are not recommended for frying because they have a lower smoking point. You can use extra virgin olive oil, but why waste that good flavor and cost for frying?
Also, check out our best tips on which oils to cook with for the best results!
Make It Lighter
Want a lighter chip? Eliminate the oil and choose the oven or microwave baking method. No oil required!
For quick chips in an air fryer, toss the cut tortillas in a bowl with a little oil and salt and air fry at 350°F for 5 to 8 minutes. Do only a single layer at a time.
Best Type of Tortillas to Use
Keep it simple! No need to buy fancy tortillas at the supermarket. Corn tortillas are best because of their flavor. Buy a standard corn tortilla for the best results. You can use homemade corn tortillas, but keep a close eye on the cooking times, which may be longer or shorter depending on their thickness.
Flour tortillas tend to be sweeter, so they don't make as tasty a chip. The thinner the tortillas, the lighter and crisper the chip.
Essential Equipment for Frying
A thermometer will go a long way in helping you make the best homemade tortilla chips. It will help you maintain a frying temp of 350°F so you won’t end up burning your chips, especially if cooking multiple batches in the same pan. Because no one wants burnt chips!
Because everyone knows that tortilla chips go better with a dip! Here are some dip and salsa recipes for your chips.
As a rule of thumb, you should fry your chips until they turn a pale golden colour. How long is this exactly? Well, it’s usually between five to ten minutes in a deep fat fryer. If you want them to be extra crispy, though, a double-fry is in order – which requires an extra five minutes.
If you want to ensure that your chips are cooked to perfection, there are a few things to bear in mind with timing. Here are main ones, so you can serve up a portion of crispy, light chips.
Factors that affect the cooking time of chips
Temperature changes the cooking time of chips. Many chefs recommended a lower temperature on the first, longer fry. For example, 160C on the first fry, and 190C on the second fry. A common issue is dumping too many chips into the fryer. This can unknowingly bring down the temperature of the oil, causing an increase in the cooking time.
Preparing chips in cold water, furthermore, is a standard practice, as it reduces excess starch . This is important not only in avoiding soggy, brown chips, but also in preventing the degradation of your frying medium.
As mentioned earlier, appearance can be helpful in knowing when a chip is cooked. This can spell trouble because some oils will have varying effects on the chip colour — and the taste .
Sustainable palm oil is the frying medium of choice for most chippies. Its delicate flavour, neural colour, and high smoking point make it safe and stable options for kitchens. Other oils, such as coconut or hemp, on the other hand, are less stable and can leave fried food with a distinct taste.
Size and preparation of the chip
The British standard for chip shop chips is around 1cm in thickness, and 8cm in length. The exact length isn’t important, but a thicker potato will take longer to cook. So, if you’re cutting chips into different sizes, then cooking times will also change. It’s fine to deviate from the classic 1cm thickness, but it may take a couple more minutes to cook through.
If you’re looking for a stable frying oil that will cook your food in minutes, choose Frymax. Our sustainable, premium-grade palm oil is relied on by chippies across the country to serve up high-quality fried foods. If you’d like to learn more, get in contact with Frymax.