Heat the oil until a bread cube dropped into it sizzles gently. And the chips are The Best. You can test this by putting in a piece of bread to see how quickly it browns and crisps, which should be around a minute. The secret of good chips is to cook them twice at two different temperatures, so you will need a deep pan and a thermometer for this recipe. (If you have time, it's worth letting the chips soak in a bowl of cold water for several hours, or overnight.) Pat dry with kitchen paper. There is not much difference in how they are packaged and prepared. I thought the chips were beautifully cooked and the process a lot less expensive than heating the main oven and waiting for 20-30 minutes for the oven chips to cook. For more information, please visit the official advice from The Fire Service. Drain the potatoes in a colander. In a large skillet over medium-high heat, heat oils. Fry at a lower temperature until cooked but not coloured. If frying, fill a saucepan 3/4 full with vegetable oil and heat until bubbling. Add the chips to a saucepan of cold water and bring to a gentle simmer. Fill a deep, heavy-based saucepan no more than half full with vegetable oil. If you’re feeling adventurous, then dial up the heat to 190°C and quickly cook them for a second time to really make the outsides crispy! (The chips can be left for several hours at this stage.). Heat oil to 130C and fry the chips for 7-8 mins or until cooked through but uncoloured. Dry potatoes thoroughly with a tea cloth or paper towel. Frying chips.Lid on or off? When ready to serve, reheat the oil to 190C. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Turn down the heat, and simmer until just soft to the point of a knife. While oven cooked chips may be lower in fat, they simply can’t compete with the crispy crunch and gooey center of a perfectly deep-fried chip. We would always say it’s better to make them from scratch rather than frozen because you have a lot more choice on how you want to prepare them! Drain the chips and pat them dry with a tea towel. https://www.jamieoliver.com/recipes/vegetables-recipes/the-perfect-chips Drain and leave to cool (preferably in the fridge overnight). When frying chips,do you take the lid of the chip pan off or do you leave the lid on when frying to prevent the ceiling above the cooker getting dirty through time?I cannot fit a hood over the cooker. It's important to use a cooking thermometer and check the temperature regularly. Prepare the chips up to the end of step 3 a few hours ahead. How you season your chips is up to you but there are lots of different flavours you can use to transform the final result. Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. A chip pan is a deep-sided cooking pan used for deep-frying.Chip pans are named for their traditional use in frying chips (called "French fries" in the United States).. Today, they are made from either aluminium or stainless steel, although in the past were commonly made from cast iron.A basket is placed inside the pan, to lower the chips into the hot cooking oil, and to raise them once cooked. Drain until you need them, then re-fry at a higher heat until they are golden and crispy. Scoop out with a slotted spoon and drain briefly on a rack or cake cooler above a tray of paper towel. To test if the oil is hot enough, drop a small cube of bread into it – if it crisps up, it’s ready. If you’re looking for the healthier alternative, knowing how to make oven chips is a must! Place them in cold water for 5 minutes to remove excess starch then drain well and pat dry with paper towel. Set aside. 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