Homemade Chips

Martin 16/07/2011 11:05am (7 months ago)

Reply to Keith Miller. Fast food chips are processed through boiling water or steam which pasturises them, and particially cooks the outside very quickly . They are then sprayed with an emulsion of oil water and sugar, or corn syrup . They are then chilled or frozen. When they are cooked, the small sizes quickly absorb the hot oil and complete the cooking process The sugars caremalise and give a nice golden colour to the chip (FrenchFries ) The amount of sugar, oil and water in the emulsion is critical and a guarded secret Stick to big chip they are much healthier.

jackie stallwood 14/10/2010 9:18am (1 year ago)

Hi

why do we english put salt and vinigar on our potato chips? Other countries thinks we are crazy?

Potato Council likes this 27/09/2010 11:02am (1 year ago)

Glad this recipe is going down so well with so many of you!

Keith, try turning your oven temperature down by 20-30 degrees and microwaving or parboiling (just 5 minutes) the chips first as Susan suggests. Let us know how you get on.

Susan, the key to extra crispy double cooked chips is to let them cool down between the the two cookings.

susan moxley 27/08/2010 6:34pm (1 year ago)

I would like to khow how to make double cooked chips