Dramatic statement. Important cause. How to make the crispiest oven chips of my life has been a question that has plagued me for years, and it ends now. I’ve researched this topic for a number of years, on and off. Every time I make a mediocre batch of oven chips, I vow to myself that I will make a change. And now, I am.
3 tips to get the crispiest oven-baked chips Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking. 2. Using enough of the right oil.
Quick tips for crispy oven chips
- Choose the right variety of potato – this is super important. Maris Piper seem to be the best variety. I get mine at the farmers market, or at my local organic grocer. Buy unbrushed if you can. Skin on or off is a personal preference, although potato skins can become a bit tough. Chip size is also a matter of preference, although reasonably thin chips stand a better chance of a good crunchy exterior to fluffy interior ratio. Whatever you do, make sure you cut the chips evenly. This will avoid the ‘some burnt and some undercooked’ issue.
- Boil the potatoes in a salt solution akin to that of seawater. Taste it and adjust as you go.
- Don’t put wet potato straight into the oil – water and oil don’t mix. Make sure they’re nice and dry before they go in (the steam from boiled potatoes helps with this – just sit them out in a sieve and they will steam dry)
- Only add the potatoes to the water once the water is boiling. I like to prick the potatoes with a few holes to assist in the interior becoming flavoured by the salt.
- Preheat the oven to 200 degrees, and preheat your oil for 10-15 minutes prior to adding the chips.
- Don’t salt the oil, and don’t overcrowd the pan, or the oven. Steam is the arch nemesis of the crispy chip.
- Cook the chips at a high temperature, and turn them halfway through. You can finish with a blast of the grill for extra crunch.
- Salt the drained chips once cooked, using a finely crushed sea salt, or a kosher salt. Avoid table salt if you can. If you’re not serving straight away, keep the chips on a rack. Allow them to steam up on a plate could result in soggy chips, after all that hard work.
The crispiest oven chips of your life
You can choose to deploy all these tips, or a few, or none. How you deal with this information is up to you. It has important for me to round it all up into one place, however. Too often I read blog posts headings that promise me crispy oven chips, only to omit crucial ‘whys’ and ‘hows’ of the chip process. Why would I soak them? How tangible is the difference? Which potatoes should I buy? What is the best way to cut them for maximum crispiness? These are questions we will answer today. And by me, I mean you and I, because we’re all united in a common quest: how to make the crispiest oven chips you’ve ever encountered.
The SECRET to Crispy Baked Sweet Potato Fries | Say Goodbye to Limp & Soggy Fries
FAQ
How do you keep chips from getting soggy?
Why are my cooked chips soggy?
Why are my oven chips not crispy?
How do you make hot chips not soggy?
Why are my chips soggy?
Whether you have got those big packs of store-bought wafers and chips or frying a fresh batch of potato crisps at home, if you let them come in contact with air, they are bound to catch moisture and would ultimately turn soggy. If you’re looking to restore your chips’ crunchiness, then we have got your back.
Why do sweet potatoes and normal potatoes chips taste different?
Sweet potatoes and regular potatoes are both considered root vegetables but are only distantly related. Sweet potatoes are from the morning glory family, Convolvulaceae, and white potatoes are nightshades, or Solanaceae. The edible part of these plants are the tubers that grow on the roots. Both varieties are native to parts of Central and South America but now eaten all over the world. Sweet potatoes typically have brown skin and orange flesh but also come in purple, yellow, and red varieties. Regular potatoes come in shades of brown, yellow, and red and have white or yellow flesh.
How do you keep Chips from getting soggy?
1. Give your chips an ice bath, and leave for 15-20 minutes if you have the time. This will wash off some of the starch – you’ll see as the water goes cloudy. Starch on the surface of the chips locks in moisture and causes them to go soggy. Drain the chips and rinse under cold water, then dry thoroughly before cooking. 2.
Do wafers & chips turn soggy?
Be it birthday parties, house parties, casual get-togethers or a regular lazy Sunday at home, wafers and chips stand out to be as perfect accompaniments for almost all occasions. However, these crunchy delights have a tendency to turn soggy and limp after getting in contact with any sort of moisture.