Frozen chips are a popular convenience food, but they can sometimes turn out limp and soft instead of crisp and golden. Several chefs have shared their advice on how to make them extra crispy at home.
Soaking and Drying Methods
Mark McShane, a chef, food nutritionist and food safety expert, recommends soaking frozen chips in room-temperature water for up to one minute. He said this washes away excess surface starch and triggers a rapid temperature shock upon cooking. Draining and vigorously shaking the damp chips roughs up their softened edges to form a starchy paste that develops an extra-crisp, textured crust. For optimal results, he advises cooking the single-layered chips at 400°F (200°C) and agitating them halfway through the cycle.
Chef Kim Woodward of Coal Shed London & Brighton, who was the first-ever female head chef in the Savoy Grill’s 126-year history, recommends a different approach. She said: "My top tip for getting frozen chips extra crispy is to remove as much surface moisture as possible before they go into the oven. Give the frozen chips a good pat-down with kitchen paper to remove any frost or excess moisture." She added that less moisture means less steam, allowing the outside of the chip to brown properly and develop a crisp, golden crust, while the centre stays light and fluffy.
Shaking and Oiling Techniques
Chef Tom De Keyser of The Chalk Freehouse, Chelsea, suggests giving the chips a heavy shake in a colander with a cloth over the top to rough up the surface, similar to what you would do to a roast potato. He recommends doing this before putting them into hot fat, preferably animal fat such as duck or beef, to create more surface area for better crispiness.
Casey Bumpsteed, chef and food stylist at The Calculator Site, said: "Frozen chips need extra fat, not extra moisture. Before they go into the oven, toss them with a very light coating of neutral oil, around one to two teaspoons for every 500g of chips. You only want them to look slightly glossy." She advises keeping the chips completely frozen while doing this, as most frozen chips have already been blanched and partially fried before packaging.
Expert Tips for a Golden Finish
Mark Schomberg, Head of Culinary at Nomad Foods, which includes Birds Eye, Aunt Bessie’s and Goodfella’s Pizza, shared a simple method for elevating frozen chips. He said: "Getting perfectly crispy chips at home doesn’t have to be complicated." His tips include ensuring the oven is fully preheated before the chips go in, spreading the chips in a single, even layer so they are not too close together, cooking them directly on the baking tray rather than using baking paper, and giving them a good shake or toss halfway through cooking.
Schomberg also highlighted that Birds Eye Crispy Straight Cut Chips have a special coating designed to help them stay crispy when they come out of the oven, so they should be served immediately to enjoy the crunch while it’s at its best.
