How to make perfect cafe-quality hot chips at home WITHOUT using a deep fryer – and corn starch is the secret ingredient
- Experts have revealed how to make the perfect hot chips at home
- One of the secret ingredients is corn starch as it makes them extra crispy
- FEMAIL previously spoke to Callum Hann about how to make roast potatoes
- He said it’s best to ‘rough the potatoes’ by shaking them vigorously in a colander
While many people prefer to buy crispy hot chips from a cafe, it’s possible to get the same result at home without having to buy special equipment.
With only three ingredients and about an hour cooking time, the french-fry recipe is surprisingly easy.
All you’ll need are potatoes, one litre of vegetable oil for frying, a deep pot and salt.
According to Good Food, it’s ideal to select starchy and golden potatoes as white or pale potatoes have a tendency to dry faster when cooked before peeling them and cutting them into medium sized strips.
While people prefer to buy crispy hot chips from a cafe, it’s possible to get the same result at home without having to buy special equipment
It’s also important to wash and soak the potatoes in a bowl of water to maximise crispiness.
Afterwards, place the cut chips into a deep, wide pot filled with a oil on medium-high heat, stirring every few minutes for the first 20 minutes as they start to float to the top of the oil indicating they are almost ready.
Once they all begin to float and turn golden brown remove them from the oil using a long handed wire-mesh skimmer before placing them in a bowl or plate lined with a couple sheets of paper towels to catch excess oil.
If chips are cut into thinner strips, check more frequently when cooking as they will cook faster. Dry, dish and serve after sprinkling chicken salt or regular salt on top
Cornstarch absorbs more moisture, which helps the chips get extra crunchy.
It’s important to put the chips in a large cast iron or other heavy-bottomed pot. They should only half-fill the pot. If they go any higher you must find a larger pot for safety reasons.
Top chefs and the experts from Better Homes and Gardens also recommend sprinkling a tablespoon of corn starch over the chips to absorb moisture and add extra crunch to the chips.
For flavour add one or two tablespoons of fine salt over freshly made chips and dish to serve with any desired meal, such as schnitzel or burgers.
If you prefer to cook and eat roast potatoes, former Masterchef star Callum Hann previously told FEMAIL that it’s best to ‘rough the potatoes’ by shaking them vigorously in a colander once boiled
If you prefer to cook and eat roast potatoes, former Masterchef star Callum Hann previously told FEMAIL that it’s best to ‘rough the potatoes’ by shaking them vigorously in a colander once boiled.
This will increase the surface area for heat to penetrate through each potato.
‘Toss the roughed-up potatoes in olive oil, then crisp up in an air fryer or roast in a 200C fan forced oven,’ he said.
Sprinkle chicken salt over freshly made chips and dish to serve with any desired meal, such as schnitzel or burgers
Try adding different toppings to your chips or potatoes other than sauce, such as cheese or sour cream
Sounds simple enough but home cooks have a tendency to make mistakes in the kitchen. Callum understands, he used to be one (pictured with judge George Calombaris)
‘For the best roast potatoes make sure you par boil them in salted boiling water for about 10 minutes or until tender,’ he explained.
For both chips and roast potatoes, it’s important to be careful not to overcook. When cooking chips this can be avoided by regularly checking the potatoes when frying.
‘Food continues to cook even after you take it off the heat – whether it’s a steak, a risotto or a fried egg. Take it off just before it’s ready, not exactly when it’s ready,’ Callum explained.
To serve, don’t be afraid to add extra toppings to fried chips other than condiments. Get creative and add different cheeses or mince meat and onions – the options are endless.