Homemade chips will be golden and crisp if you cook them twice, according to experts. The method involves a first fry at a low temperature and a second fry at a higher temperature, replicating the texture of traditional chip shop chips.
The Secret to Proper Chip Shop Chips
According to senior recipe development manager at HelloFresh, Mimi Morley, the secret to proper chip shop chips is cooking them twice - first on low heat, then on high. Traditional chip shop chips are usually made from floury potatoes. She explained: "Maris Piper is a great option if you're making them at home. You want a potato that's going to become nice and fluffy rather than stay firm and waxy."
"That first cook is what's going to make the chips nice and soft on the inside, while the second one is going to give them that crispy golden exterior."
Preparation and First Fry
Mimi recommends rinsing them under cold water to remove some of the excess starch and drying them thoroughly before frying. For the first fry, she suggests heating the oil to around 140°C - much lower than you'd normally fry at - and cooking the chips for roughly around seven minutes, depending on how big they are.
At the end of this step, they should be soft and cooked through, but still pale in colour.
Cooling and Second Fry
She continued: "Once the first fry is finished, take the chips out and let them cool and drain properly. You want the steam to escape and the outside to dry out a little before they go back into the hot oil." To do this, spread them out in a single layer on a tray, lightly pat dry with a kitchen roll and leave them for around 10 to 20 minutes.
They just need to cool down enough that they aren't burning hot when they go back into the oil, but there's no need to put them in the fridge - just the counter will do. After that, turn the heat up to around 180°C and fry the chips again for around four minutes, or until they're golden and crisp on the outside.
Mimi said: "The change in temperature is what gives you that classic texture. The first fry gets the inside soft and fluffy, then the second fry gives you that crisp outside without overcooking the middle." Finish with a generous helping of salt and vinegar, and then they're ready to enjoy.
