SeeThe Best Twice-Cooked Potato Chips
Potatoes are eaten by many people even at restaurants. Not to be confused with potato chips, British chips are thick slices of potato that are fried until crispy on the outside and tender on the inside. The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil.
However, the first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.
· 250 grams of potatoes
· 1 litre vegetable oil
· 1/4 tsp salt, optional
Steps to Make It
* Gather the ingredients.
* Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.
* Place the chips in a colander and rinse under cold running water.
* Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.
* Drain the potatoes in a colander. Dry potatoes thoroughly with a tea cloth or paper towel.
* Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them.
* Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed.
* Reheat the oil to 375 F/190 C and cook the chips until golden and crisp, 5 to 8 minutes.
* Drain and sprinkle with salt if desired. Serve immediately and enjoy.
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