How can I make crispy chips?
I made potato chips by following this recipe, but they didn't come out crispy. What is the accurate temperature for frying chips?
Note (from Jefromi): my best guess based on the comments is that the OP didn't use this recipe, but rather fried thin potato slices in a deep-fryer at 180C, in an unknown oil, for an unknown amount of time. If this is enough to let you answer, just go for it.
Best Answer
Speaking as a Brit - we are a nation of chip lovers :)
Use an oil which can cope with the high temperature such as groundnut. For that proper chip experience (* heart attack alert *) add some beef dripping or lard. I add a small amount to give the chips a nice flavour.
Whilst heating the oil regulary dip a chip in the oil. When it starts to bubble then it's time to cook. If the oil is too cold the chips will absorb it and they'll go soggy. (This is easier to achieve with a traditional chip pan or I prefer a deep saucepan).
For the perfect chip the potato variety is important but this is personal taste. Last seasons reds will make dark delicious chips but I prefer new potatoes which make a crisper lighter coloured chip. (The potato variety also affects the colour when cooked).
Finally, drain on kitchen paper and a sprinkle of salt.
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HOW CAN chips be so crispy?
In the end, Lopez-Alt found that the oil of the first frying changes the structure of the outer part of the chip. The water that's easy to boil away leaves, and the starches \u2013 released by the heat of the oil \u2013 combine with what's left to form a gel. That gel seeps around and stiffens the edges of the potato strip.How do you make crispy potato chips?
Crunch Time. Some quick testing immediately answered the question of what it takes to make chips crunchy: It's the thickness. I fried up a couple batches of chips in 325\xb0F (163\xb0C) peanut oil, slicing the same potato on a mandoline at different settings.Why are my chips not crispy?
In the time it takes for the food to reach the customer's door, the lack of ventilation combined with the heat of the food itself, steams the chips, causing them to go limp and moisture ridden. Packaging can transform perfectly crunchy chips into floppy stems.Should I boil chips before frying?
Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.Homemade Crispy Potato Chips by Tiffin Box for kids | Quick and Easy Aloo Chips Recipe | Wafers
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