Cooking chips?!
Answers: What is the best way to make nice ones and what is the best oil to use?
There is one trick you must do
what ever oil you use
half way through the cooking say 5/6 Min's take the chips out and dry them off on kitchen roll then put them back in to finish cooking
don`t ask how it works but your chips will come out crispy on the outside but inside will be be light and fluffy
Peanut oil is best.
Thicker cut chips do not absorb as much oil, sunflower oil that is, try sweet potato chips for a change, drizzle with oil and bake in the oven, yummy
dry them on kitchen paper or a clean t-towel then put in hot oil, stir them with a wooden spoon to stop them sticking together, then after a minute remove and drain and cook them later completely, they will be crisp and slightly golden. use a good quality vegetable or corn oil.
cook till near brown,oil-vegetable.
Double fry them. First of all fry them in hot oil until they just start to colour, then turn up the heat to the max and fry them again until golden. They will be crispy on the outside and fluffy in the middle. Vegetable oil is the best.
Edit, oops just realised you might be talking about chips as in crisps! Are you from the US or UK? My answer was for UK!lol
chip shop
Try the following and use Olive oil
Oven-roasted Chunky Chips
2 lb (900 g) Desirée potatoes
1 dessertspoon olive oil
salt
Pre-heat the oven to gas mark 8, 450°F (230°C).
First wash the potatoes very thoroughly, then dry in a clean tea cloth – they need to be as dry as possible; if they're ready-washed, just wipe them with kitchen paper. Leaving the peel on, slice them in half lengthways and then cut them again lengthways into chunky wedges approximately 1 inch (2.5 cm) thick. Dry them again in a cloth, then place them in a large bowl with the oil and a sprinkling of salt. Now toss them around a few times to get them well covered with the oil, then spread them out on the baking tray and place in the oven on a high shelf to roast for about 30 minutes. They should be golden brown and crisp after this time; if not, give them a few more minutes. Finely sprinkle with a little more salt, then serve absolutely immediately.
or Homemade oven chips
450-500g/1lb-1lb 2oz potatoes (preferably approx 200g/7oz in size)
2-3 tbsp/30-45ml/1-1?fl oz olive oil
Method
1. Scrub the potatoes and cut them into thick chunky chips.
2. Coat in the oil.
3. Spread onto a baking sheet and bake for 45 minutes at 200C/400F/Gas 6, turning at least once.
For a variation sprinkle 1-2 tsps of either chilli or curry powder over the chips before coating in the oil. And if you prefer, peel the potatoes before cooking.
Any salad oil for frying, canola, safflower, peanut or corn oil. Secret to crispy chips or french fries is to twice fry them. First fry partially, then allow to drain on paper. Fry again for crispness, then drain and season.
Choose Maris Piper potatoes, the sort the chip shop uses.
Cut them into strips approx. 1/2" square and be naughty. Use beef dripping. non of your mamby pamby oils. Best chips in the world.
Then go to the Gym for a few hours.
use vegetable oil for cooking and cook for a short while stop and then cook on high heat till golden brown enjoy
the best potatos to use are maris piper and any veg oil....they make the very best chips...i can even make them in a wok full of oil...x
olive oil is the better and you can fry them its not healthy but its perfect and if you dont like very much oil lett them on a paper for a minute
tip
add some salt theyl come lik mc donalds chips
and if you cut potatoes its better than chips
I love my chips cooked in dripping.They taste fantastic.