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Original poster

Homemade chips

30 replies

FutureMarchionessOfVidal · 13/09/2025 10:49

I very rarely make chips & when I do they are generally not great - too hard and pale ☹️ or sometimes soggy ☹️.

I have found a recipe which suggests chopping the potatoes (King Edwards) into chips, putting in cold water, bringing to boil & simmering for 5-8 minutes, then draining them & drying, arranging in tray and refrigerating them for at least an hour before frying for 3-4 minutes.

My query is- would this process (adding chips cooled from fridge) not make the frying oil cool rapidly? And slow down cooking?

Has anyone tried this- or got a fool proof chip recipe?

OP posts:
TheFormidableMrsC · 14/09/2025 13:39

CalzoneOnLegs · 14/09/2025 11:08

@Flossflower you see this is thing I don’t get about air fryers, how can things like chips cook properly when to do so they need to be in contact with the hot pan surface, ( a single layer ) not in a pile, surely they are soggy?

Edited

My chips cook brilliantly in mine. I also put them in a single layer.

xsquared · 14/09/2025 13:52

CalzoneOnLegs · 14/09/2025 11:08

@Flossflower you see this is thing I don’t get about air fryers, how can things like chips cook properly when to do so they need to be in contact with the hot pan surface, ( a single layer ) not in a pile, surely they are soggy?

Edited

As you say, you put them in a single layer.

I only have a small student sized one, bit it does the job if anyone of us fancy chips/ patatas bravas that type of thing.

CalzoneOnLegs · 14/09/2025 13:54

But the drawers look really small, only enough chips for a butty !

Flossflower · 14/09/2025 13:56

I am sure they cook well in an air fryer in a single layer. The problem is that I very rarely just cook for 1 person and there isn’t really enough room to put a lot of chips in a single layer in mine. Perhaps we eat too much!

TheBirdintheCave · 14/09/2025 14:38

mindutopia · 13/09/2025 13:22

I literally get potatoes (Maris piper usually), chop them into wedge shape, toss on a baking sheet with a bit of salt, pepper, smoked paprika, garlic granules, whatever seasoning you like, and olive oil, then bake until nice and crispy on the edges. You can’t mess it up. I personally would never parboil chips because they are likely to go soggy and fall apart.

This is exactly what we’ve done for years. It’s so easy!

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