If you’re chasing proper crispy homemade deep-fried chips (fries) that are crispy on the outside, fluffy in the middle and absolutely worth the effort then you're in the right place. Perfect served with beer-battered flaky fish or on their own dunked into some ketchup or mayonnaise - delicious!
These are the kind of chips that rival your favourite takeaway (move over Chippy chips!!), but made at home using my easy tips to get them just right. Once you try them, you’ll never look at chips the same way!
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I can't be the only one that is consistently let down with the efforts of airfryer chips and oven chips?! No matter what recipe I follow, they always fall significantly short of expectation. And since there are minimal ingredient frozen chips on the market now, if I'm going to make homemade chips, then they better be incredible! And you really can't beat deep-fried for the flavour and the ultimate crispy texture.
Ingredients for Homemade Deep-Fried Chips
- Potatoes (ideally a floury variety - see below)
- Vegetable Oil (or sunflower etc. - any neutral oil)
- Salt
What Type Of Potatoes Are Best For Making Chips?
The best potatoes for homemade chips (fries) are floury, high-starch, and low-moisture varieties, with Maris Piper being the top choice for a crispy exterior and fluffy interior. Other excellent choices include King Edward, Desiree and Russet. These potatoes absorb less oil, creating the ideal texture.
Top Potato Varieties for Homemade Chips:
- Maris Piper: The premier choice, offering consistent, high-quality, fluffy results
- King Edward: Known for their light, floury texture and fantastic crispness, especially when fried
- Russet Burbank: Widely used in the US for the classic, fluffy-inside chip
- Desiree: A waxy, but still suitable, option that provides a slightly firmer, rich-flavored chip
How To Make Homemade Deep-Fried Chips
Peel potatoes and cut into chip shape. Add cut chips to cold salted water. Cook slightly past the ‘pass a knife through’ stage (approx. 10-15 minutes) so that they break down ever so slightly when agitating them in the colander (this always provides me with the nice crispy bits).
Drain chips, giving them a rough up in the colander to provide crispy edges (similar to a roast potato) and allow to cool down to room temperature. Then place them in the fridge (or freezer).
Add vegetable oil to a pot and heat up to temperature. Add cold chips - directly from the fridge - to the hot oil. Fry in batches until golden brown. Don’t overload the pan or it’ll reduce temperature of the oil too much. The chips will take approximately 10 minutes to cook, but they'll rise to the top of the oil when they're close to being ready.
Wait until the oil has come back up to temperature again, before adding another batch and fry until golden brown. Serve the deliciously crispy homemade chips whilst they're hot and enjoy!
How To Make Your Own Homemade Freezer Chips
My desire to maximise home cooked meals in my house for my children is what drove me to making my own homemade freezer chips.
I would recommend making a big batch, as they last for months in the fridge and you can cook directly from frozen.
Simply follow the initial stage of this recipe (the par-boil stage). Then, once you've allowed to cool to room temperate, add to a freezer safe bag and store until needed.
You can cook these homemade chips directly from frozen (they'll take an extra few minutes to deep fry). But it's super simple, extra tasty and made with 3 ingredients so you don't need to worry about unwanted added extras.
Other Potato Recipes You Might Like
If you liked this recipe for Homemade Deep-Fried Chips then try these other recipes:
If you have any questions please leave a comment and I'll get back to you. Or I would really appreciate it if you left me a review below.
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Crispy Homemade Deep-Fried Chips Recipe
Ingredients
- potatoes
- salt
- vegetable oil
Instructions
- Peel potatoes and cut into chip shape
- Add cut chips to cold water with plenty salt (salty like the sea!)
- Cook slightly past the ‘pass a knife through’ stage (approx. 10-15 minutes from cold water) so that they break down ever so slightly when agitating them (this always provides me with the nice crispy bits)
- Drain chips and allow to cool down to room temperature before putting in fridge (See Notes)
- Add vegetable oil to a pot and heat to 180-190 degrees Celsius (we’re aiming for a temperature slightly hotter than the ideal frying temperature of 170-180C because we’re adding cold chips straight from the fridge into the hot oil)
- Add the cold chips into the hot oil, be careful not to overcrowd the pot (you may need to do it in two batches) or it’ll reduce temperature of the oil too much
- Fry until golden brown (5 - 10 minutes)
- Wait until the oil has come back up to temperature again before adding another batch
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