Homemade chips recipe | Jamie Oliver potato recipes (2024)

FAQs

Homemade chips recipe | Jamie Oliver potato recipes? ›

Chop the potatoes into finger-sized chips, leaving the skin on, then tip into a large bowl. Add 2 tablespoons of sunflower oil and a pinch of sea salt and toss to coat. In batches, place the chips in the air-fryer* in a single layer and cook at 200°C for 30 minutes, or until golden and cooked through, turning halfway.

Floury potatoes contain much less moisture but can fall apart if overcooked. For chips, we recommend using a maincrop floury potato, like a Maris Piper, which will give you a fluffy inside and crisp outer coating. They will absorb the oil when fried to give you the crunchy chip you're looking for.

Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray for 15 to 20 minutes until crispy and golden.

The difference lies in their starch content and structure. Waxy potatoes are amazing for boiling as they keep their shape, but floury potatoes fry up crisper. Use a floury (also called mealy) potato such as Russet or Shepody for your chips and you'll have better success.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.

How Do You Keep Homemade Chips Crispy? The key to keeping homemade potato chips crisp is to store them in an airtight container, which protects your chips from outside moisture. Just make sure the chips have thoroughly cooled off for at least 30 minutes at room temperature before sealing them.

Fats or oils (also generally called fats) are added to foods, like crackers, cookies, and cakes, to improve the taste and feel (texture) of foods. Foods become rancid when there is a chemical change to the fats in the food.

Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking. 2. Using enough of the right oil.

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

Is it worth making your own potato chips? ›

Although they are still deep fried potatoes, homemade potato chips are healthier because they don't have all the preservatives and artificial additives to them. Homemade potato chips are just potatoes and salt. And you can control just how much salt you add to the chips or use none if that is what you prefer.

Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store! Making potato chips at home couldn't be easier!

Soak the potatoes in cold water after cutting for at least half an hour. This will remove a lot of the starch and result in crispier potatoes. It also prevents the sugars from browning before the potatoes are cooked. Dry them thoroughly after soaking them so they don't steam and get soft in the oven.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Yukon gold potatoes or russet potatoes will work best. Frying Oil: A high-temperature oil is necessary for making homemade potato chips so that the oil can get hot enough without smoking. Peanut oil, sunflower oil, vegetable oil, and canola oil are a few options that will work great.

Varieties like Maris Piper and King Edward have a fluffy texture when cooked, which is highly desirable in a good chip. Oil Retention: Some varieties are better at not absorbing too much oil. This is healthier and enhances the taste as the chip doesn't become greasy.

Lay's doesn't just use any potato; they use a specific variety developed by Frito Lay scientists. This unique spud, known as the FC5, is the cornerstone of the brand's chip production. Sourced from various locations across the United States, these potatoes are remarkably consistent, thanks to their proprietary nature.

Three obvious things are important on your journey to perfection – your choice of potato, your choice of oil and your choice of salt. For me, the Maris Piper potato wins every time, and you want to use nice large ones. On oil, sunflower and sunseed are very efficient, and many people swear by using groundnut oil.