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Homemade chips
Learn step by step how to make homemade chips: the first fry, the second fry and tips for a crisp result. Ideal as a side dish.
- Total time
- 1 h 30 min
- Ingredients
- 1
Ingredients
- 1 1/2 kg potatoes (suitable for chips)
Steps
- Wash the French fry potatoes thoroughly to remove any soil and impurities.
- Trim the potatoes on all sides to form rectangular blocks.
- Cut into slices (I prefer 7mm).
- Cut into fries (again 7mm).
- Now you have a choice. Do you rinse off the starch or not ? If desired, rinse the potatoes well under cold water to remove excess starch. This helps to make the fries crispier. Drain them and then pat them well dry with a clean kitchen towel.
- First frying (blanching): Heat the frying oil in a deep fryer to 140°C. Fry the French fries in small portions for 3 minutes, until they are soft but not yet brown. They should remain light in colour. Remove the fries from the oil and drain them on kitchen paper. Let them rest for at least 30 minutes to allow them to come to room temperature.
- Second fry: Increase the oil temperature to 180°C. Fry the chips again, this time for no more than 3–4 minutes, until golden brown and crisp. Work in small batches to keep the oil hot and ensure even cooking.
- Serving: Remove the fries from the oil, drain briefly on kitchen paper and sprinkle immediately with salt to taste. Serve the fries warm with your favourite sauce or as a side dish with stew.