I just love potatoes... mashed, baked, roasted, even boiled, pan fried to name a few . Or as in this post , deep fried. I call them chips, potato chips to me are crisps :) but to most they are fries or french fries. Probably due to years of advertising on TV, whenever I hear the word fries, i think of red cardboard sleeves stuffed full of salty / greasy mass produced shoestrings.
Growing up we had chips a fair bit , Almost every Monday night it was cold meat & chips night ( the cold meat being the leftover Sunday roast ) always hand cut and deep fried in vegetable oil on a big pot on the stove. I used that method until I nearly caught the stove on fire , and severely burned my hand avoiding just such a disaster. After that I bought a little hot pot deep fryer, not the automatic ones but a nice simple bucket with no exposed elements , and a quick release power cord. Ive also switched the oil over to sunflower or canola oil , currently its a blend of both I'm using.
This post was requested thru my FaceBook Food Page ( link at bottom of page ) on which I regularly post my dinners, and keeping with tradition . I really enjoy my Monday night cold meat and chips dinner. Its a nice simple, and fast way to get food on the table . Okay , on to the chip making.
|Start with a washed potato, I like russets, or Yukon golds, but any will do. Simply cut it in half lengthwise, and then cut each half lengthwise again. ( Quartering it ) |
Don't forget to get your oil warming up , I like 375F for mine.
|Normally cutting in half , and then slicing into quarters is good enough, but this year the spuds are HUGE , this one topped 1lb (450gm) . So i cut a 1/2 inch (1 cm) slice from the cut side.|
|For this method, its straight into the chip pan, no rinsing, soaking or boiling required. |
Just to be sure : The oil MUST be preheated , to at least 355F, or you will not have crispy chips.
|Keep and eye on your pot! It will bubble up considerably . This unit does not have any exposed elements , so there is no risk of fire... but I can tell you 375F HURTS!! Ice pack for 8 hours kinda hurt.|
|After a minute or so , lift out your chips and give them a shake, this should loosen them up so you don't have any stuck together, or to the bottom of the basket.|
|Continue on for 10 to 15 minutes, depending on how well done you like them, and how much you have in the pot. A good guideline is when you start seeing a few floating . Taste tests are a good method too.. watch out they are HOT .|
|Tip them out on to something absorbent, paper towels, napkins, leftover brown lunch bags :) This is also a good time to season them with some sea salt and freshly cracked black pepper.|
|That's it , nothing left to do but plate them and enjoy. In this case it was with cold bacon wrapped stuffed pork tenderloins, garlic mushroom hummus, and a fresh tomato.|
There are dozens of different methods for making chips, including soaking the cut potatoes, rinsing , par-boiling, deep frying a second time, finishing them in the oven . Those all require extra steps, I have tried quite a few of them , and the only one I really liked was finishing them in the oven, which is also a neat tip if your making more chips than your pot will hold. Simply keep them in a 250F oven on a tray, with parchment paper. This method I showed you here is the quick and easy , no fuss method. Just wash , chop, cook, and eat :) I hope you have enjoyed it. Comments and Feedback are welcomed.