Cooking home-made potato chips

allthedoyles

Anyone know why my home made chips turn brown quickly while cooking in the deep-fat fryer ?

I peel the potatoes , cut them same as take-away chips , and dry them in kitchen towel.

180 degrees for few minutes and then give the oil a minute to re-heat .

Dip them in again for about 30 seconds , but they go very brown quickly .

How can I cook them like the take-away bag of chips

Charlie19

Is the oil new or old?

If I do homemade chips, I do them in the oven after parboiling them.

syklops

180 seems a little bit chilly. Try again at 220. Hot and fast are the way for decent chips.

refusetolose

are they gone brown before the second dip?

some spuds aren't great for chips

syklops

refusetolose wrote: »

are they gone brown before the second dip?

some spuds aren't great for chips

Very good point. Roosters work well.

al22

I believe chips from shop are pre-coocked slightly with a steam or in boiling water, then cooled and packed. Not a raw when packed.

vanessamee

Cook your potatoes first in steam or water them fry them in clean oil for 3-5 mins have fryer at 200`

Mellor

syklops wrote: »

180 seems a little bit chilly. Try again at 220. Hot and fast are the way for decent chips.

I think she is doing a double fry, 180 for a few mins then a second dip at 220ish
(OP the second dip should be hotter)

nicol

Most likely too much starch in the potatoes. I usually do the following to make really crispy on the outside, fluffy on the inside chips. After cutting the chips soak them in water for 10 minutes+ to get rid of some of the starch. I then part cook in oil at 140 degrees for about 5 minutes. Of course the time depends on the thickness of the chip but I usually cut to about chipper size. I then take them out while the oil heats to 180,then I put them back in to finish.

If you don't like the idea of part cooking in oil you could always boil or steam instead although I don't think they turn out as crispy!

rubadub

nicol wrote: »

Most likely too much starch in the potatoes.

Thats what I was always told & read. Chippers will have the chips steeping in water.

I think sugars can do it too, and some types of potatoes will have more or less.

allthedoyles

So this evening it was Roosters , and we rinsed them in cold water a few times , and left them steep in it for about 20 minutes .

This time heated the DF fryer to 170 ( this one goes to maximum 190 )

Dried the chips well and cooked them at 170 for few minutes .

Let the oil heat again and re-cooked them for another 2 minutes at 190 degrees .- They kept their colour and didn't go brown at all .

Had near to perfect take-away chips , delighted

fred funk }{

Starch is the enemy of the fried chip!