Hand Cut Potato Chips Recipe for Crispy Fries
This hand cut potato chips recipe makes perfectly crispy fries for your fish and chips – or moules frites. These mouthwatering potato fries are crunchy on the outside and soft in the middle. There are a couple of ways to achieve this, but ultimately you need to fry the chips twice. Fortunately, our method doesn’t mean hours in the kitchen to achieve this.
Servings: 4 people
- 1 kg potatoes peeled and cut into 1.5 cm thick chips
- 3 cups peanut oil or other vegetable oil with a high smoke point.
- 1 tbsp rock salt thickly ground
Place the potato chips in a large bowl and wash with running water, swirling the chips around in the bowl. Drain and add to a large plastic container and fill with water. Refrigerate for 24 hours.
Preheat a deep-fryer or large saucepan with the oil to 135°C. Drain and dry the chips on paper towels – this step is very important to stop moisture from the chips splattering oil.
Prepare an oven tray with a cooling rack lined with paper towels. Deep fry the chips in manageable batches until they start to blister but don’t take on much colour, this should take 5-7 minutes.
Drain and place on the paper towels until cool enough to handle. Transfer the chips to the cooling rack over the oven tray without the paper towels so that the chips can get full circulation. Leave in the freezer for 1 hour.
Preheat the deep-fryer or large saucepan with the same oil to 180°C. Deep fry the chips in batches again until they are golden brown in colour. Drain on paper towels, transfer to a metal bowl and grind over salt, tossing the chips in the bowl to get an even coating of salt. Serve immediately, or transfer to a warm oven (around 120°C) while you deep-fry fish or finish making a burger.
Calories: 1432kcal | Fat: 162g | Saturated Fat: 27g | Sodium: 1744mg | Iron: 1mg