Nothing beats a bowl of deliciously salted hot chips that have just the right amount of crispiness. These homemade ones rival those you buy at the shops!
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Place a wire rack over a baking tray.
Bring a large saucepan of water to the boil over high heat. Add potato and return to the boil. Cook for 3 mins or until almost tender. Use a slotted spoon to transfer potato to the wire rack. Place in the fridge for 30 mins to cool completely.
Line a baking tray with paper towel.
Add enough oil to a medium saucepan or wok to come 10cm up the side. Heat over medium-high heat to 180°C (when the oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, add potato to the oil and cook for 3 mins or until slightly golden. Use a slotted spoon to transfer chips to lined tray. Freeze for 10 mins to cool.
Reheat oil to 180°C. Cook chips, in batches, for about 3 mins or until golden and crisp. Drain on paper towel. Season with salt. Serve immediately.
COOK. STORE. SAVE.
Cool deep fried potato chips down completely and pop in a loosely covered container in the fridge for up to 3 days. To reheat, dry with a paper towel before frying them in a pan with a little oil.
Hot chips are a big part of many Australians’ childhood. Biting into the golden and crunchy shell and feeling the burst of fluffy potato on the tip of your tongue no doubt brings back memories of summer holidays by the beach or those nights when Mum or Dad got takeaway from the local chicken or fish and chip shop. This recipe shows you a foolproof way to make chips that are tender inside while packing a whole lot of crunch on the outside, by deep frying them twice! A perfect way to learn how to DIY this beloved side dish.
Try these hints to make your hot chips crispy:
After chopping the potatoes, soak them for about 1 hour in cold water to remove excess starch.
Dry the chopped potatoes thoroughly with a paper towel before frying.
To avoid overcrowding, only add 2 handfuls of potatoes to the oil at a time.
After frying each batch, use a thermometer to check that the oil returns to 180°C before frying the next batch.
Ensure you stay safe while working with extremely hot oil by following these tips:
When filling the pan with oil, pour it to a maximum of two-thirds full to prevent oil from spilling over during the frying process.
Use a kitchen thermometer to regularly check that the oil temperature is at 180°C and not any higher.
Only add dry food to the hot oil, as food with too much moisture will cause the oil to splutter.
Oil that starts smoking means it is getting too hot, so turn off the heat if this happens.
Perfecting your own homemade hot chips will definitely give you bragging rights for years. Instead of only serving your hot chips with tomato sauce, why not try your hand at one of these tasty homemade sauces, including easy homemade tartare sauce, slow cooker tangy BBQ sauce, this quick mayonnaise or roasted garlic and basil aioli.