What are the Best Chips in the World? How to Make Perfect Chips
What Would be the Properties of the Best Chips in the World?
If any chips were to be described as being the best chips in the world, they would of course need to satisfy an absolute minimum of criteria. They would have to look fantastic, they would have to be crisp on the outside and deliciously soft and fluffy on the inside and they would have to taste wonderful as well. That would probably be about the minimum number of qualities which the best chips in the world would need to satisfy. In pursuit of meeting and even exceeding these criteria, the chip preparation method featured below is broken up in to three specific, principal stages.
How to Choose the Right Potatoes for Making Chips
It is fairly obvious that the first step in making great chips is in choosing the right type of potato. The varieties available will vary of course with location but the key is in choosing a potato which is floury or starchy, rather than one which is waxy. Any potato which is suited to being baked in the oven is also ideal for making chips. If you are in doubt, simply ask for advice in your supermarket or grocer's and don't run the risk of making an incorrect choice and spoiling your chips before you even get started cooking.
Perfect Chips - Stage OneClick thumbnail to view full-size
Allow one fairly large potato per person. Begin by peeling the potato and cutting it in to slices lengthwise about half an inch to three-quarters of an inch thick. Each slice should then be chopped in to chip shapes about the size of a large man's middle finger. Put the chips in to a large pot and pour in enough cold water to ensure they are comfortably covered. Do not add salt or any other form of seasoning. Put the pot on to a high heat just until the water begins to boil, at which time you should reduce the heat to maintain a gentle simmer for ten minutes.
A colander is perfect for draining the chips but a large sieve could also be used. Drain over your sink and be careful and gentle, so as not to break any of the chips or splash yourself with boiling water. Sit the chips (still in the colander) over the empty pot for a couple of minutes to drain fully, before carefully laying them in a single layer in a plastic dish and placing them in to the cold, dry environment of the fridge. Leave them for a minimum of half an hour but longer is fine. One TV chef in the UK recently recently advocated making chips in this way over the course of three days!
Perfect Chips - Stage TwoClick thumbnail to view full-size
When the chips have been refrigerated for that absolute minimum of half an hour, it is time to deep fry them for what will only be the first time. Although a deep fryer and its temperature control is desirable for this purpose, you can at a push use a deep frying pan. Preheat the oil on this occasion to 150C/300F and fry the chips for five minutes. If using a frying pan, you will just have to be careful that you don't overcook the chips at this stage. They should remain very pale in colour although they should be softened. Drain them well on kitchen paper on a large plate before putting them back in to the plastic dish and the fridge for a further minimum period of half an hour.
Perfect Chips - Stage Three
The third and final stage of making these chips is to fry them for a second time, at a higher temperature of 170C/350F. They should be fried for anything from five to seven minutes until beautifully golden. This represents one advantage of using an open frying pan in that you can essentially tell at a glance when the chips are ready.
Drain the chips on fresh kitchen paper before serving with your fish, steak, or any other accompaniment of choice.
Are these the Best Chips in the World?
Chip Making Kitchen Utensils at Bargain Basement Prices
There are certain tools and appliances which you will need in order to make great chips by any method. Below are some of the items used in this technique which you may be able to pick up at extremely competitive prices.
More by this Author
A flexitarian diet is one followed by someone who wishes to reduce the amount of meat they consume without forsaking it altogether. What better way to start the day in this situation than with a big, hearty, totally...
Pitta bread sandwiches are often substantial, meaty affairs, designed very much for the carniverous palate. These simple pitta bread sandwiches are all vegetarian friendly but can be enjoyed by all.
Sprats are small, oily, highly nutritious fish which are often eaten whole. This page shows how to clean sprats before cooking if desired and also provides three quick, easy and tasty sprat recipes.