'proper' chips!! argh!

harvestmoon · 14 March 2010 at 3:10PM

Hi all.
Have got a new Tefal deep fat fryer ( not actifry) and have tried 3 times to make brown, crispy chips. Unfortunately, each time has been a failure - hubby very disappointed. They are soggy and limp. Have trawled the internet for ideas but they all recommend the method i'm using. Soak to remove starch, dry thoroughly, fry 160 for 5-6 mins. Remove and allow to cool. Turn fat up high and then replace for around 3 mins. Any tips?Thanks.

msb5262 · 14 March 2010 at 3:21PM

Have you tried contacting Tefal? I think they'd like to know if you're struggling.

tessie_bear · 14 March 2010 at 3:22PM

thats about how i do it...and my chips are ok...perhaps its the type of pots u are using...maybe google potato varieties and see which they say makes nice chips...maris piper and king edward i think....perhaps the temp gauge isnt right...um cant think of anything else...good luck

Sunnyday · 14 March 2010 at 3:23PM

I`ve not made chips for a while but i`ve never ever been able to get them crispy and brown without cooking them in either lard or dripping.

Never had a fryer though so not sure what you are supposed to use in one. When did you last have good chips and what did you cook them in?

SD

zippychick · 14 March 2010 at 3:26PM

Hi Harvest moon

There's an earlier thread with lots of tips on making chips that should help so I've added your thread to it to keep the suggestions together. I don't own a deep fat frier, so can't help i'm afraid

This thread may help too: Home Made Chips - To freeze or not?

Thanks:)
Zip

harvestmoon · 14 March 2010 at 4:12PM

Thank you very much for pointing me in the right direction. Have found lots of advice here - fingers crossed, will have success later today!

elfen · 14 March 2010 at 5:10PM

Your fat isn't hot enough....should be more around 200 not 160

Emuchops · 26 May 2011 at 2:27PM

I make a lot of HM chips. Tried King Eds, Maris Piper, Estima, Rooster, Desiree etc. Tried frying twice at 170 degrees and then 190 degrees, new oil etc (have a deep fat fryer), different thicknessess of chip, soaking first, drying well, etc etc etc, but they never come out as crispy as ready made frozen chips. They're not particularly greasy, just soggy, like the texture of a microchip. What am I doing wrong?