How to make the perfect chips
Which potatoes to use for chips?
Floury Maris Pipers are the perfect spud for chip making as they are relatively low in starch and turn fluffy when cooked. Avoid waxy potatoes as they contain more moisture and won’t crisp up well. Maris Pipers also retain their shape and texture when cooked, leaving a firm chip.
Which size of potato to use?
Cutting the spuds into 1.5cm-thick chips will give you the perfect balance between a thin, crispy shell and soft, light interior.
Blanch the potatoes first
Softening the outer edges of the chips by blanching in salted, boiling water first changes the structure of the carbohydrates and ensures the sugars caramelise differently – shortcutting to the perfect crunch.
Frying temperature for chips
Frying the chips at a low temperature first will ‘set’ the outer layers – creating a strong, thick crust around the soft insides without colouring. Then you can fry at a high temperature at the end to achieve that perfect golden finish.
Cooling the chips
Letting the chips cool between each stage (speed this up with a cooling rack) means you have complete control over the cooking process. It also keeps them as dry as possible – essential for optimum texture.
The flour absorbs all of the moisture from the surface of the chip – getting into all of the nooks and crannies – so that when fried at the end at a high temperature it gets even crispier.