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I made potato chips by following this recipe, but they didn't come out crispy. What is the accurate temperature for frying chips?

Note (from Jefromi): my best guess based on the comments is that the OP didn't use this recipe, but rather fried thin potato slices in a deep-fryer at 180C, in an unknown oil, for an unknown amount of time. If this is enough to let you answer, just go for it.

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You're going to have to provide a bit more information than that. I assume "the common way" means deep frying? What temperature did you fry them at? For how long? How were the potatoes sliced? What kind of potatoes were they? And... just to make sure, you are talking about potato chips, right? Not french fries? –  Jefromi Jun 27 '12 at 3:16
    
ya.potato chips –  Tahmina Jun 27 '12 at 3:20
    
Potato chips are normally fried, not microwaved. Why are you asking about temperature if you're not deep frying them? Did you slice them paper-thin? Microwaves vary in power - did you actually cook them until they were done? –  Jefromi Jun 27 '12 at 3:47
    
ya.i slice them into paper-thin. fried them 180c –  Tahmina Jun 27 '12 at 4:29
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Hi @Tahmina, we're having difficulty answering your question because it's not clear. You told us in your original post that you microwaved it (you said you "followed this recipe"), then you've told us that you tried to deep fry it at 180C. If you could give a more detailed explanation of exactly what you did we can help. Eg: "I deep fried **** in **** oil in a **** for **** minutes....". Unless you made them in a microwave and are looking for instructions on how to do it in oil? Either way, please clarify. –  talon8 Jun 27 '12 at 13:54

1 Answer 1

up vote -1 down vote accepted

Speaking as a Brit - we are a nation of chip lovers :)

  1. Use an oil which can cope with the high temperature such as groundnut. For that proper chip experience (* heart attack alert *) add some beef dripping or lard. I add a small amount to give the chips a nice flavour.

  2. Whilst heating the oil regulary dip a chip in the oil. When it starts to bubble then it's time to cook. If the oil is too cold the chips will absorb it and they'll go soggy. (This is easier to achieve with a traditional chip pan or I prefer a deep saucepan).

  3. For the perfect chip the potato variety is important but this is personal taste. Last seasons reds will make dark delicious chips but I prefer new potatoes which make a crisper lighter coloured chip. (The potato variety also affects the colour when cooked).

  4. Finally, drain on kitchen paper and a sprinkle of salt.

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Mike, the "chip" I believe Tahmina is referring to is the American-style chips--the flat, round variety (I think they go by "crisps" in Britain?). Does this apply to these as well, or primarily for chips (a.k.a. French Fries for those of us across the pond) –  Ray Jun 27 '12 at 14:32
    
Apologies, I didn't know we were speaking American English and as you correctly state Chips (UK) = Fries (US) and Crisps (UK) = Chips (US). Hence the confusion ("Britain and America are two nations divided by a common language" ;) ) I would imagine you could use the same technique for Crisps (chips) but I would be inclined to leave the dripping or lard out. –  Mike Jun 29 '12 at 9:42

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