Chips!

[falafael]

Being a nation of chip lovers, i thought it would be good to know, just how you all do your own chips, whether you use frozen, or from fresh, what oil/fat you use, and how you cook them!!

I know some people at work love deep fat fried chips, but there other half not let them have a fryer!!!! pmsl!

I do my own chips, the soak them in water, whilst they are soaking, i turn the deep fat fryer on, and get the LARD to melt...put the thermo round the 130 mark, then rinse and dry the chips off, lower into fat for about 3 mins, then take out of the fat while i warm it back upto 190c, and lower back into the fat.

Remove when they are lovely and brown, and then smother in Salt and pepper!!!!!!!!!!!

How do you do yours!!

 

[PD]

I usually shout out to the wife.....and some chips appear..... :shock:

 

[falafael]

I usually shout out to the wife.....and some chips appear..... :shock:

Trust you!

 

[Moley]

Fresh tatties, peeled, cut one way with a knife and the other way with a crinkly cutter.

Par-boiled, drained, deep fried at around 180°C.

 

[Jeltz]

Frozen oven chip (fries even) the kids like them. Used to do them as you do but when the fryer died she decided that she didn't want to eat deep fried food any more so we didn't bother replacing it.

That was about 10 years ago since then we've gone over to grilling much more than we fry, my biggest memory of the deep fat fryer was the pain in the bum it was to clean.

We have an excellent chippy near and if we want deep fried we nip in there, so much less of a hassle.

 

[falafael]

Thing is, chippy chips tend to be yellow, floppy things!!

 

[Cononthebarber]

I make chips in the oven, put the oven on at 200c and then cut potatos into chips with a knife (peeled or not depending on how I'm feeling), stick the chips on an oven tray and pour on some oil (I use Carotino oil) but you can also use vegetable, or melted lard if you're feeling extra fat...put them in the oven for about 20/25 minutes (mixing the chips every 5 mins or so) until cooked through and starting to brown and go crispy.

Apply condiment of your choice (usually ketchup or reggae reggae jerk sauce for me with loads of vinegar and salt) and consume :)

 

[falafael]

surely the fat spits all over the oven there??

 

[Cononthebarber]

Sorry when I say "oven tray" I mean one of those metal ones with high sides...can't think of the name though...

 

[sam.k]

I cut up tatties coat with oil then shake them in onion powder, paprika, salt and cumin mix (there isn't much of it its just enough to lightly coat) then bake for 30 mins.

 

[falafael]

like the sound of that sam, gonna try that!

 

[PD]

there was nothing to beat, walking home from the town on a Saturday night with your mates,and calling in at the local " chippy", fish chips and mushy peas, unwrapped in newspaper.lashings of salt vinegar and some " scraps thrown on top...... I can smell them now.......totally different from the polystyrene boxes they come in these days.


and next morning trying to figure out why your nice black tie had green stains on it.

 

[sam.k]

when I was at school I used to work in a chippy, one of my jobs was to do the mushy peas. still love them.

 

[Teenage Kicks]

i usually peel and chip the potatoes to a steak cut, par boil and then give them a light sprinkling of flour and garam masala then once cooled into the deep fat fryer at about 180 till they are just going brown

SWMBO however just chops a a potato up into small squares about 1-1.5cm with the skin on, puts them in the fryer in cold oil and then brings it up to heat and lets them cook till dark brown

i find both are very good, i think its like brewing, there is no best way and im always happy no matter the style of chip i have as long as they are not soggy

 

[Brewbob]

Get potato, cut into chip shapes, put in really hot oil/lard, so they're sizzling, when they're just turning take them out and drain on a kitchen roll, finish the rest of the meal, then heat the oil again and put the chips back in so they're sizzling then when they're crispy drain on kitchen roll and season with what you like. My chips have been requested many times...

 

[oldbloke]

Our local chippy is very good, does excellent chips: bit of beef dripping in the oil - and can do gluten-free batter for the fish to special order. ...and does gift vouchers, so you can treat your loved ones to a nice fish supper for their birthday (you get a free mug with the voucher, too!)

Top tip: If you want oven chips but accidentally bought frying chips, put them in a bag with some oil and get them all cotaed nicely. Then they'll oven perfectly happily.

 

[narmour]

I'm not a fan of fried chips... especially not from the chippy at teatime when they want you out the door as soon as the chill has been taken off the potato. If they can't cook a potato, what hope is there for them as chip shop staff?

I boil the chips for 4 mins, let them go cold then give them a dose of frylite (any Slimming World members or spouses of SW members will know exactly what I mean). Stick em in the oven for about 20 minutes turning occasionally. They're no Tesco Finest oven chip (best chip about IMO) but they'll do for those of us performing penance for our years of indulgent eating.

:hat:

 

[Grunaki]

Ar wants a chippy tea!

 

[BarnsleyBrewer]

Oven chips from Aldi... Mmmm

BB

 

[Megaross]

If I'm in a healthy mood I've found par boiling for 20 minutes then coating in oil, flour and seasoning, then dry roasting can make a really damn good chip.

More likely I'll get the beef dripping on the hob and do myself a plate of "Who wants to live to see 70 anyway" style chip.

Living in Plymouth as you can imagine I've got a few good chippys down the road. Back in Swindon (where I'm originally from) there is one good one. But I have yet to find a chippy down here that does beef dripping or lard in their fryers still - best way to do a chip!