Frozen chips are a convenient and delicious option to accompany a range of foods – and this simple cooking method gets them perfectly crispy without adding any oil.
The Secret to Crispy Frozen Chips Without Oil
With so many chip varieties on the market these days, whether you go for big names like McCain or a supermarket's own-brand range, the choice can be overwhelming. Frozen chips are a handy and tasty accompaniment to all manner of dishes, from battered fish and juicy steak to burgers. Unlike making chips from scratch, they come pre-cut and ready to cook, saving you valuable time in the kitchen.
Many people assume that achieving the crispiest results means coating chips in oil, but that couldn't be further from the truth. Cooking them as they are, without any oil in the air fryer, is by far the superior approach — and professional chefs are in full agreement.
American celebrity chef George Duran said, "Hands down, the air fryer is your best friend when it comes time to cook frozen fries. It's like putting fries on the fast track to crispy heaven."
Step-by-Step Guide to Perfect Air Fryer Chips
The good news is that virtually any oven chips can be cooked in your air fryer. The frozen potato aisle really is your oyster. I went for Aldi's own-brand French fries, which retail for just £1.35.
Before even reaching for the chips in the freezer, I preheated my air fryer to 200°C for five minutes. Preheating your appliance is absolutely essential, as placing fries in a cold basket will result in uneven cooking or an unpleasant, soggy texture.
Once the air fryer reached temperature, I placed the chips in the basket. At this stage, it's crucial not to overcrowd the basket. The chips require adequate space to allow proper airflow. Cramming too many fries into too small a space will cause them to steam rather than crisp up nicely.
I then air fry for seven minutes before taking out the basket and giving the chips a good shake. It's crucial to keep the chips moving as they need to be rotated regularly to guarantee even browning and consistent crisping.
After shaking, I air-fry for another seven minutes — naturally, this depends on how thick the chips are — until they turn golden and crisp.
Why the Air Fryer Beats Oven and Deep-Frying
What's particularly brilliant about the air fryer versus the oven is that you cut down on both preheating and cooking time. Plus, unlike deep-frying, you're not dealing with all that hot and hazardous oil.
Four words sum up what the air fryer delivers: speed, crunch, and zero mess. The kitchen gadget is essentially a superior oven that circulates hot air. It doesn't leave me with greasy pans to scrub or oil splashes to avoid. Just perfectly crispy chips.
With the chips cooked to golden perfection, I tip them into a bowl, season immediately with salt, and serve piping hot.
