Crispy chunky chips

[fin54]

Can anyone tellme how they get their chunky chips crispy, I have bought a new deep fat fryer and still can't get them to be chrispy always end up soggy.

not tried this myself with chips but have heard if you parboil them first before frying, they go crisp on outside and fluffy on inside.
I do it with my roasties and it works a treat, so might be worth a go.
The oil needs to be very hot too.

Bake them, always come out lovely

you need to cook them twice at different temperatures e.g.

Perfect Chunky Chips

How to cook great chips???The secret to perfect chips is to double fry them. This results in a soft moist centre and a lovely crunchy outer skin. That's how a perfect chip should be - although it seems to be so hard to find these days when you're eating out.

A great potato for making chips is the Maris Piper or King Edward. Peel and cut them into big chunky chips ("fries" for all those who don't speak proper English). Wash them to remove some of the starch and dry VERY well on ktichen paper towel. (You really don't want to be chucking water or anthing wet into a pan of hot fat).

Next - cook the chips in oil at 120 degrees Celcius for 7-8 minutes. This first cooking process draws the starch to the outside of the chip and seals in the moisture - essential for that soft moist centre.

Allow to cool a little. In this cooked state you can actually store them for up to a day.

Then cook again in oil, this time at 175 - 185 degrees Celcius. At this temperature the surface sugars in the chip begin to combine to form long molecule chains, and it's this process that makes the chip surface go crispy.

Season and serve!