Crispy Homemade Deep-Fried Chips Recipe
These are the kind of homemade deep-fried chips that rival your favourite takeaway, but made at home with my easy tips to get them just right. Once you try them, you’ll never look at chips the same way again!
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
Notes
Fridge: Store par-cooked homemade chips in the fridge for multiple uses for up to 4–5 days (simply complete the next step of frying them when needed).
Reusing the oil: Once cooled, strain the oil through a fine sieve into an airtight container (or the original bottle) and reuse. Continue using until the oil becomes very dark or develops a strong taste or odour.
Disposal of oil: When finished, allow the oil to cool completely and discard in a used oil bottle or suitable container (do not pour down the sink).
Tried this recipe?Let us know how it was!