Homemade Chips

WhiteRussian

What are people's favourite ways to do their own chips?

I had 2 shpuds, chopped them up, and now have them soaking in salty water. I'll sprinkle paprika and black pepper over them before they get tossed into the deep fryer.

Dont be at yourself

Boil them for a few minutes and then **** them aroundin a sieve for a bit so the edges get all rough. Then deep fry.

westies4ever

make sure they're nice and dry before they go in the frier so they're lovely and crispy; yum yum!

kylith

I do wedges rather than chips. Chop up spuds, steam for 10 minutes, toss in oil and salt and put on baking tray, skin side down, then in the oven at 200C for 45 minutes.

Chris P. Bacon

The new potatoes around this time of year are crap for making chips.

Lapin

Massacre a few potatoes.

Skin them.

Turn their bodies into chips.

Boil them in oil.

Eat.






Dinner !

**Timbuk2**

I can't stand oven chips - homemade chips are so much nicer!

I'm not sure what it is about oven chips, they're just horrible. I like oven roast potatoes and all, which are probably similar, but...

hondasam

homemade chips are to greasy. oven chips are much nicer.

Big Nasty

Cut into large cubes and fry!

Lots of S&V and some hot sauce.

pragmatic1

hondasam wrote: »

homemade chips are to greasy. oven chips are much nicer.

Bloody Irish women and their cooking.

hondasam

pragmatic1 wrote: »

Bloody Irish women and their cooking.

To healthy for you.

TaraFoxglove

hondasam wrote: »

homemade chips are to greasy. oven chips are much nicer.

No, if they're not deep-fried, they're not chips. Anything else is too dry.

pragmatic1 wrote: »

Bloody Irish women and their cooking.

Hey, this Irish woman does them right!

pvt6zh395dqbrj

oh yeah.

Oh yeah. Yeah. Yeah homemade chips. I love them.

Here's what you do right?

First, get a television and set it to the Prison Break station.

Then, Chop up your potatoes. Peel and wash them first. Leave them to dry.

Then. Heat up a pot of vegetable oil. Make sure the oil has been used a few times to give the chips that old dirty taste.

Throw in a small bit of bread - if you here a sizzle, the pot is ready.

Lash in the chips, wait for them to become crispy and cooked.

Lash on the salt, pour on the vinegar, get the ketchup. Put on your Prison Break uniform and away you go.

pragmatic1

hondasam wrote: »

To healthy for you.

No. Just Dry and tasteless.

Sofiztikated

Ah chips.

I bloody love chips.

My favourite way for doing chips is:

Get a couple of Roosters, or Maris Pipers.

Leave the skin on, but give them a good wash. Cut in decent sized chips. About 3cm square. Give them a good steep in some water.

Get your fryer good and hot, dry off the schpuds, and dump them in for a couple of minutes.

When they just start to go golden, take them out, tip into a bowl, and let go cold. Place beside a window if this helps.

Let the fryer get back up to temp again, and when the chips a cool to the touch, turf them back in.

When they're proper golden, take them out, drain and serve.

Taking them out and letting go cold really helps them crisp up while staying fluffy on the inside. Serve with salt and malt vinegar. Distilled vinegar is for cleaning windows and shouldn't be put anywhere near chips. Do you hear me chippers, WINDOWS! :mad:

Mmmmmm, I want chips.

TaraFoxglove

pragmatic1 wrote: »

No. Just Dry and tasteless.

Yeah, chips are one of those occasional foods that one doesn't eat for health. If you're going to do something wrong, do it right!

Gunmonkey

Way i used to make em (before deep-fat fryer died on me)
-Get about half-dozen record or Rooster spuds
-Slice em with a great crinkle effect slicer we have, skins on of course
-Fry em till crispy (love my chips crispy)
-Slap em onto some kitchen paper to dry em of the excess fat
-Enjoy

RachaelVO

Par boil

1st Fry, leave them in the fridge for about an hour (can be longer but an hour will do.

2nd fry... Lovely cripsy chips and fluffy on the inside!

Have to be fried in lard too, none of this namby pampy oil thing!

JOSman

Here's what I do when cooking chips;

Temp at 150 degrees
Cut (to taste) and place potatoes in fryer.

Make sure that you stir the spuds as they will stick together and will be horrible.

When their cooking make sure that you give them the occasional stir until finished.

When done they float to the top.


Nice

OutlawPete

Daddy.

Son Of A Vidic

hondasam wrote: »

homemade chips are to greasy. oven chips are much nicer.

If you cut nice big ones, they actually retain a lot less grease.

TaraFoxglove

Corvus Maximus wrote: »

If you cut nice big ones, they actually retain a lot less grease.

I prefer skinny chips so am happy to accept the added greasiness.

slavetothegrind

if they are greasy you ain't cooking them right!

like some of the suggestions on here, i am of the get em crispy fan club and steeping and drying is all important.

roosters ftw.

also cut them evenly.

i make masterful steak & chips, people travel for 'em!;)

Cunning Stunt

Anyone know how the average chipper/takeaway do their chips? I can never get them the same! Is there something about the oil they use or what?

Chris P. Bacon

Cunning Stunt wrote: »

Anyone know how the average chipper/takeaway do their chips? I can never get them the same! Is there something about the oil they use or what?

Real chippers use lard to cook them,not oil.

OutlawPete

Cook chips in coconut oil, unbelievably scrumptious.

SarahBeep!

Daddy or chips?

aligator_am

Homemade chips on bread with about a half tonne of butter, hmmmmmmm

TaraFoxglove

aligator_am wrote: »

Homemade chips on bread with about a half tonne of butter, hmmmmmmm

No, this is just wrong.

Chris P. Bacon

TaraFoxglove wrote: »

No, this is just wrong.

Chip buttys are lovely

TaraFoxglove

Chris P. Bacon wrote: »

Chip buttys are lovely

Too much carbohydrate.

RichieC

Oven them with paprika and salt on them!

Chris P. Bacon

TaraFoxglove wrote: »

Too much carbohydrate.

Ah sure you only live once, I don't worry about things like that

Victor_M

Pre-heat some olive oil in a heavy (cast Iron preferably) baking tray. Maximum heat for at least 30 mins to get the oil to over 200 degrees.

Preboil a saucepan of water.

Skin roosters and cut into large chips.

Put chipped potatoes in to boiling water for 5 mins max

Strain off water and toss potatoes around to roughen them up a bit.

Leave them in the colander for at least 10 mins for all the water to evaporate (this is important gets them crispy)

Put them into the baking tray, they should sizzle, turn them all to coat all sides with the oil.

Bake at max heat for 25 minutes Turning half way through, 5 minutes before the end sprinkle some chopped rosemary (or dried if you have none) if you used the right amount of oil there shouldn't be much left in the baking tray and you can just pour them straight onto some kitchen roll and pat the excess oil off.

transfer into a preheated bowl and serve.

Far nicer than frozen chips and healthier and (IMO) tastier than chipper chips.

TaraFoxglove

Chris P. Bacon wrote: »

Ah sure you only live once, I don't worry about things like that

It's not a health thing, I just genuinely don't like mixing carbohydrates, apart from the occasional crisp sandwich.

BengaLover

I leave the skins on...

aligator_am

RichieC wrote: »

Oven them with paprika and salt on them!

Paprika and freshly grated pepper, with some garlic / chive dip, Jasus I'm makin' meself hungry now

cml387

If you get the proper type of spud,most cooking methods will work (except for two few chips in too hot oil,ironically chips are best done in bulk).

But the spud must be the right type:

Ideally:
Golden Wonder
British Queen (gawd bless 'er)
Kerr Pink

Acceptable:
Rooster.

Anything else and you're wasting your time.
As someone pointed out,new potatoes don't work but Queens are first crop in early autumn and are splendiferous.

Sadly Mrs CML has banned deep fat fryers from the house,but you guys go ahead and enjoy them.

Haven't had home made chips in well over 10 years.

cruiser178

QUOTE=Lapin;72356322]Massacre a few potatoes.

Skin them.

Turn their bodies into chips.

Boil them in oil.

Eat.


+1 but for extra flavour sprinkle lots and lots of garlic powder into the oil first,dont knock it til you try it,you could also use curry powder.

barbiegirl

Wash and dry potatoes, cuf them up good and thin put in a bowl with olive oil, paprika and onion salt, mix about to coat everything. Spread on a baking tray. Put in oven on highest shelf for 20 mins. Yummy

ascanbe

Sofiztikated wrote: »

Ah chips.

I bloody love chips.

My favourite way for doing chips is:

Get a couple of Roosters, or Maris Pipers.

Leave the skin on, but give them a good wash. Cut in decent sized chips. About 3cm square. Give them a good steep in some water.

Get your fryer good and hot, dry off the schpuds, and dump them in for a couple of minutes.

When they just start to go golden, take them out, tip into a bowl, and let go cold. Place beside a window if this helps.

Let the fryer get back up to temp again, and when the chips a cool to the touch, turf them back in.

When they're proper golden, take them out, drain and serve.

Taking them out and letting go cold really helps them crisp up while staying fluffy on the inside. Serve with salt and malt vinegar. Distilled vinegar is for cleaning windows and shouldn't be put anywhere near chips. Do you hear me chippers, WINDOWS! :mad:

Mmmmmm, I want chips.

You sound like you know your chips. I would be willing to exchange a reasonable sum of money for a bag of the chips you describe here.

ascanbe

cml387 wrote: »

If you get the proper type of spud,most cooking methods will work (except for two few chips in too hot oil,ironically chips are best done in bulk).

But the spud must be the right type:

Ideally:
Golden Wonder
British Queen (gawd bless 'er)
Kerr Pink

Acceptable:
Rooster.

Anything else and you're wasting your time.


As someone pointed out,new potatoes don't work but Queens are first crop in early autumn and are splendiferous.

Sadly Mrs CML has banned deep fat fryers from the house,but you guys go ahead and enjoy them.

I think Maris pipers would also definitely have to be placed in the 'Ideal' category.

looksee

I once watched, bemused, as a neighbour chopped up potatoes for chips. She dumped them into a pan that was standing on the cooker. It was threequarters full of solid white fat with a slotted spoon set into it. Then she turned on the heat. I didn't wait to see the results!