How to make triple cooked chips without a fryer
If you love crispy, golden and fluffy chips, then triple cooked chips are the ultimate treat. Traditionally, these delectable chips are made by boiling the potatoes first, then frying them twice. But what if you don’t have a fryer? Don’t worry! You can still achieve that mouthwatering texture and taste using just your oven and a pan.
The first step to making triple cooked chips is to choose the right type of potato. You want a potato that is high in starch, such as Maris Piper or King Edward. These varieties will give you the perfect balance of crispiness and fluffiness. Peel the potatoes and cut them into chips of your desired thickness.
Next, you need to parboil the chips. Place them in a large pot of salted boiling water and cook for about 5-6 minutes, or until the edges are just starting to soften. Make sure not to overcook them, as they will continue cooking in the next steps.
Once the chips are parboiled, drain them and pat dry with a kitchen towel. This will remove any excess moisture and help them get nice and crispy. Preheat your oven to around 220°C and place a non-stick pan in the oven to heat up.
Step-by-Step Guide to Making Triple Cooked Chips without a Fryer
If you don’t have a deep fryer at home, don’t worry! You can still make delicious triple cooked chips using a pot and a handful of simple ingredients. Follow these simple steps to make your own crispy and golden chips.
Ingredients:
- 4 large potatoes
- Vegetable oil
- Salt
Instructions:
Step 1: Start by peeling the potatoes and cutting them into thick rectangular or square-shaped chips. Then rinse them thoroughly in cold water to remove any excess starch.
Step 2: Next, place the chips in a large pot and fill it with cold water until the chips are completely submerged. Add a generous amount of salt and bring to a boil. Boil the chips for about 8-10 minutes until they are slightly tender.
Step 3: Once the chips are cooked, carefully remove them from the pot and place them on a tray lined with kitchen paper. Let them cool completely and pat them dry using more kitchen paper. It’s important to remove as much moisture as possible to achieve a crispy texture.
Step 4: Time for the first fry! Heat a large and deep frying pan or skillet and add enough vegetable oil to cover the chips. Once the oil is hot, fry the chips in small batches. Cook each batch for about 4-5 minutes until they become golden and crispy. Remember to flip them occasionally to ensure even cooking.
Step 5: Transfer the cooked chips to a clean tray lined with kitchen paper to drain any excess oil. Let them cool completely.
Step 6: Now it’s time for the second fry! Heat the oil again and fry the chips in small batches just like in step four. This time, cook them for about 5-6 minutes until they become golden and extra crispy.
Step 7: Repeat step 5 and let the chips cool and drain on a clean tray once more.
Step 8: Finally, it’s the last fry! Heat the oil for the last time and fry the chips for another 6-7 minutes until they turn golden brown and have a perfect crunch.
Step 9: Once the triple cooked chips are ready, remove them from the oil and place them on a tray lined with kitchen paper to remove any excess oil. Immediately season them with salt while they are still hot.
Step 10: Serve the triple cooked chips while they are still warm with your favourite dipping sauce or as a side dish for your main course. Enjoy their crispy exterior and fluffy interior!
Tip: For a healthier version, you can also bake the chips in the oven after their second fry. Preheat the oven to 220°C, arrange the cooked chips on a baking tray, and bake for about 10-15 minutes until they are golden and crispy.
Now that you know the secret to making triple cooked chips without a fryer, you can impress your friends and family with this restaurant-quality dish made from the comfort of your own home!
Preparing the Potatoes
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Be Before triple cooking your chips, the first step is to boil and cool them. This helps to achieve a crispy texture on the outside while maintaining a light and fluffy interior. Start by thoroughly washing your potatoes to remove any dirt or debris. Then, peel the potatoes and cut them into evenly sized chips or fries. It’s important to keep the size consistent for even cooking. Next, bring a large pan of salted water to a boil. Add the potato chips to the boiling water and parboil them for about 5-7 minutes. Parboiling refers to partially cooking the potatoes, which helps to remove excess starch and ensures they cook evenly. Once the chips are parboiled, carefully drain them and transfer them to a baking tray lined with kitchen paper or a clean kitchen towel. Allow them to cool completely to room temperature. This cooling process allows excess moisture to evaporate, resulting in crispier chips. For best results, you can also let the cooled chips sit in the refrigerator for 1-2 hours. This step, called chilling, further removes moisture and helps to create a fluffy interior. Remember, patience is key when it comes to triple cooked chips – the extra time spent boiling and cooling will be well worth the end result: perfectly crispy and flavoursome chips that are golden brown on the outside and soft on the inside. If you don’t have a deep fryer, you can still achieve the crispy and delicious triple-cooked chips by frying them on the stovetop. Here are the steps to follow: Start by cutting your potatoes into evenly-sized thick chips or wedges. To remove excess starch, place the cut potatoes in a bowl of cold water and let them soak for about 30 minutes. Rinse the potatoes under running water and pat them dry using a clean kitchen towel. In a large pan, bring salted water to a boil and carefully add the drained and dried potatoes. Boil them over medium heat until they are tender but not falling apart, usually about 8-10 minutes. Use a fork to check if they are cooked. Once done, remove the potatoes from the heat and drain them. Heat some vegetable oil or sunflower oil in a deep, heavy-based frying pan or skillet over medium-high heat. Carefully add the boiled potatoes to the hot oil and fry them for about 5-6 minutes until they start to develop a light golden color. Flip them occasionally to ensure even cooking. Using a slotted spoon, remove the partially cooked chips from the oil and transfer them to a tray lined with paper towels. Let them cool completely. Increase the heat under the pan and reheat the oil. Once hot, return the cooled chips to the oil and fry for another 5-6 minutes until they turn crisp and golden brown. Once the chips are cooked to perfection, carefully remove them from the pan using the slotted spoon and place them on a tray lined with paper towels. Sprinkle them with sea salt and allow them to cool at room temperature. After cooling, refrigerate the chips for at least 1-2 hours to firm them up further. Now you have your own scrumptious triple-cooked chips made on the stovetop without a fryer. Serve them hot as a side dish or as a snack with your favorite sauce or dip. Enjoy! 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.
Boiling and Cooling the Chips
Frying the Chips on the Stovetop
Step 1: Cut and Rinse the Potatoes
Step 2: First Boil
Step 3: First Fry
Step 4: Second Fry
Step 5: Soak and Chill
Harrison Clayton
