Here we are talking about chips, as in deep-fried potato chips, aka fries outside of the UK and Ireland. I am not talking about potato crisps again outside the UK known as potato chips. Confusing I know.
Chips are a British institution with Brits working their way through half a billion meals containing homemade chips each year.
- 250 grams potatoes per person (peeled)
- 1 liter vegetable oil (or lard or dripping to cook - your choice)
- Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed and dried chips into a pan of cold water, bring to a gentle boil and simmer for 3 to 4 minutes.
- Drain through a colander.
- Then dry thoroughly with a tea cloth or kitchen paper.
- Heat the oil to 160 C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain on kitchen paper.
- Keep covered and at room temperature until needed. Reheat the fat to 190 C and cook the chips until golden and crisp about 5 to 8 minutes.
- Serve immediately.
Notes on Cooking the Perfect Chips
Which Potato for Perfect Chips?
The choice of potato is important for a good chip. A floury potato is best as they have a soft, dry texture making them good for chips. Look for King Edwards, Maris Piper, Romano or Desirée potatoes. Use a good vegetable or oil, or if you prefer a traditional flavor then use dripping or lard. There really is little in it calorie-wise, animal fats are slightly higher so eat less of them.
Which Fat for Perfect Chips?
I was brought up on chips cooked in beef fat or lard (no fainting please). These fats produce a full flavored chip and if cooked properly the chip will be crisp and brown on the outside and soft within but I am not averse to the chips that come out a little soggy, they do taste good.
Chips from the chippy cooked with vegetable oils do create a similar chip but have less flavor and less cholesterol.
- Thick chips absorb less oil than thin ones making chunkier chips healthier.
- Chips are also a very good source of vitamin C.
- A portion of chip shop chips contains less fat than a prawn mayonnaise sandwich
- A portion of oven chips will provide a third of your Recommend Daily Amount of vitamin C
- A serving of oven chips with 3 fish fingers contains one-third saturated fat than found in a serving of lasagne
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||4 g|