How to make chip shop chips
Chip shop chips, also known as British-style fries, are a beloved staple of the UK food culture. These chunky, crispy-on-the-outside, fluffy-on-the-inside potato wedges are the perfect accompaniment to a fish and chips, or simply delicious on their own. While it may seem like a mystery as to how these heavenly wonders are made, the process is actually quite simple.
First, you’ll need to choose the right potatoes. Opt for a floury variety, such as Maris Piper or King Edward, as these potatoes have a high starch content and low water content, making them perfect for creating a soft and fluffy interior while retaining a crispy exterior. It’s best to peel the potatoes and cut them into thick wedges, about 2cm wide, for that classic chip shop chip shape.
Next, you’ll want to double fry the chips to achieve that perfect crunchy exterior. The first fry, at a lower temperature of around 130°C, helps to remove excess moisture from the potatoes and prepares them for the second fry. After the first fry, remove the chips from the oil and let them cool for a few minutes. Then, crank up the heat to around 180°C for the second fry. This high temperature will give the chips a golden and crispy finish.
Preparing the Potatoes
Before you can make chip shop chips, it’s important to properly prepare the potatoes. Here’s what you need to do:
Step 1: Choose the right potatoes
For the perfect chip shop chips, you’ll want to use a variety of potato that’s suitable for frying. Maris Piper or King Edward potatoes are commonly used in the UK for chip shop chips.
Step 2: Peel and rinse the potatoes
Start by peeling the potatoes using a peeler. Make sure to remove all the skin and any blemishes. Once peeled, rinse the potatoes thoroughly to remove any remaining dirt or starch.
Step 3: Cut the potatoes
Now it’s time to cut the potatoes into chips. You can use a knife or a chip cutter for this task. The chips should be about 1cm – 1.5cm in thickness, and you can cut them to your preferred length.
Step 4: Soak the potatoes (optional)
An optional step that can help improve the crispiness of your chips is to soak them in cold water for about 30 minutes. This helps to remove excess starch and results in crisper chips.
Step 5: Dry the potatoes
After soaking, if you choose to do so, make sure to thoroughly dry the potatoes using a clean kitchen towel or paper towel. Excess moisture can hinder the frying process, so it’s important to remove as much water as possible.
Following these steps will ensure that your potatoes are properly prepared and ready to be transformed into delicious chip shop chips.
Cutting the Potatoes
The first step in making chip shop chips is to cut the potatoes into the desired shape. Many chip shops use a classic “chunky” cut, which results in thick, hearty chips. To achieve this, you will need a sharp knife and a steady hand.
Start by washing the potatoes thoroughly to remove any dirt or debris. Leaving the skin on adds extra flavor and texture to the chips, so there is no need to peel them unless you prefer. Once clean, pat the potatoes dry.
Equipment needed:
- Sharp knife
- Cutting board
Instructions:
- Place one potato on the cutting board and slice off a thin section along one side, creating a flat surface.
- With the flat side down, slice the potato lengthwise into large slabs, approximately 1cm to 2cm thick.
- Next, cut each slab into evenly sized pieces, about 1cm to 2cm wide, to create chunky chips.
- Repeat this process for each potato until all are cut into chips of the desired size.
It’s important to ensure uniformity in the size of the chips to ensure they cook evenly. Irregularly sized chips may result in some being undercooked and others overcooked.
Once all the potatoes are cut, place the chips in a colander and rinse them thoroughly. This removes excess starch and helps them crisp up during the frying process.
To get that perfect chip shop chip texture, many chip shops will fry the chips twice. First, a preliminary frying at a lower temperature (around 130°C) to cook the inside of the chip. Then, a final frying at a higher temperature (around 180°C) to crispen the outside.
Preparing the Frying Oil
One of the most important steps in making chip shop chips is preparing the frying oil. The choice of oil is crucial, as it affects the taste and texture of the final dish. Traditionally, chip shops use beef dripping for frying, which gives the chips a distinctive and delicious flavor.
To prepare the frying oil, start by heating it in a deep fryer or large pot. The oil should reach a temperature of 180°C (360°F). Before adding the oil, it is important to make sure that the fryer or pot is clean, as any leftover debris can affect the taste of the chips.
Next, carefully add the beef dripping to the fryer or pot and allow it to melt completely. Be cautious when handling hot oil and use a long-handled utensil to stir the dripping until it is fully liquefied.
If you prefer a healthier option or have dietary restrictions, you can use vegetable oil or sunflower oil instead. These oils have a milder flavor and are more suitable for those with dietary concerns.
Once the oil has reached the desired temperature, it is ready for frying. Take care when adding the chips to the hot oil, as the oil may splatter. Use a slotted spoon or frying basket to lower the chips gently into the oil to prevent any accidents.
Ensure that the chips are fully submerged in the oil and not overcrowded, allowing them plenty of space to cook evenly. Fry the chips for about 10-15 minutes or until they are golden brown and crispy. Use a timer to keep track of the frying time.
After frying, remove the chips from the oil using a slotted spoon or frying basket and place them on a plate lined with kitchen paper to absorb any excess oil. Sprinkle salt or seasonings of your choice over the chips while they are still hot for added flavor.
Finally, serve the chip shop chips immediately while they are hot and crispy. Be sure to have condiments like ketchup, vinegar, or mayonnaise on hand for dipping. Enjoy your homemade chip shop chips!
Frying the Chips
Once you have prepared the potatoes and soaked them in water, it is time to fry them to perfection.
1. Fill a large frying pan or deep fat fryer with vegetable oil. You want to add enough oil so that the chips will be completely submerged and have enough space to float around.
2. Heat the oil to around 160°C (320°F). It is important to keep a consistent temperature throughout the frying process, so use a deep-frying thermometer to check and adjust as needed. Too low of a temperature will result in greasy fries, while too high of a temperature will yield burnt ends.
3. In small batches, carefully lower the chips into the hot oil using a slotted spoon or tongs. Pay attention to the oil splatters and be cautious not to overcrowd the pan. Overcrowding can lower the oil temperature and affect the cooking process.
4. Allow the chips to cook for about 5 minutes, until they turn a light golden color. They should have a slightly crisp exterior while remaining tender on the inside.
5. Remove the chips from the oil using a slotted spoon and drain on a plate lined with kitchen paper to soak up any excess oil.
6. Increase the temperature of the oil to 190°C (375°F) and repeat the process with the remaining chips. This higher temperature will give the chips their iconic golden brown color and extra crispness.
Keep in mind that frying chips can be dangerous, so always exercise caution and follow proper safety guidelines.
Choosing the Right Oil for Frying
When it comes to frying chips, it is best to use vegetable oil or peanut oil. These oils have a high smoke point and yield crisp, golden results. Avoid using olive oil or butter as they have lower smoke points and can impart unwanted flavors to the chips.
Serving Suggestions
Once your chips are fried to perfection, you can serve them as a classic side dish to accompany your favourite fish or burger. For an extra touch, sprinkle them with salt, vinegar, or your choice of seasoning. Enjoy!
Seasoning and Serving
Once the chips are cooked to perfection, it’s essential to season them with a sprinkle of salt to enhance their flavor. You can be as generous or as light-handed as you like with the salt, depending on your preference.
In addition to salt, you can also experiment with other seasonings to add a unique twist to your chip shop chips. Some popular options include paprika for a subtle smokiness, garlic powder for a savory kick, or even chili flakes for a spicy twist.
Once seasoned, the chips are ready to be served. Traditionally, chip shop chips are served in a paper cone or a serving tray lined with newspaper for extra authenticity. Accompanying condiments may include classic choices such as ketchup, mayonnaise, or vinegar but don’t be afraid to get creative and try other dips such as barbecue sauce or sweet chili sauce.
Whether you enjoy chip shop chips as a quick snack or a side dish with fish and mushy peas, the process of making them yourself is sure to be rewarding. So grab a potato, fire up the fryer, and enjoy the tasty goodness of homemade chip shop chips!
Harrison Clayton
Meet Harrison Clayton, a distinguished author and home remodeling enthusiast whose expertise in the realm of renovation is second to none. With a passion for transforming houses into inviting homes, Harrison's writing at https://thehuts-eastbourne.co.uk/ brings a breath of fresh inspiration to the world of home improvement. Whether you're looking to revamp a small corner of your abode or embark on a complete home transformation, Harrison's articles provide the essential expertise and creative flair to turn your visions into reality. So, dive into the captivating world of home remodeling with Harrison Clayton and unlock the full potential of your living space with every word he writes.
