How to reduce water content in potato to make perfect chips

Question

How to reduce water content in potato to make perfect chips

Answer 1

Are you talking American chips or british chips?

Either way the problem is not the water so much, it's more the starch usually. For either method slice the taters and submerge in water. Drain and rinse until the water is clear and no longer starchy and murky. Then fill again and let the taters sit for at least 1 hr.

Drian the taters in a collander and shake well to remove excess moisture. Then move over to a 3-4 paper towles layed out on the counter (or a clean towel) lay more papertowels or cloth towels on top of the taters and press lightly.  Let them sit for about 5 min or so intil the oil is hot. Don't over crowd the frying vessel or they won't cook right. If you are still having issues then e-mail me and tell me how you are doing it and I can see if I can help you.

Answer 2

buy king edward pototoes they are crispy and do not soak in the oil

Answer 3

this is the best way I've been shown- makes fries. slice potatoes thinly into "fries" shape. put in a colander and run water until clear. Shake, (alot) then blanche in hot oil. when they're just about done take them out, pat off the oil and put them on a tray. Stick them in the freezer for about 30 mins, then fry them in really hot oil. perfect fries!!!  

Answer 4

Use a salad spinner.

Answer 5

This may be too easy to be true, but trust me, they taste fantastic every time!!

1. Preheat oven and a large baking tray lined with foil to about 220 degrees C.

2. Peel and slice 3 potatoes per person in to chip shapes.

3. Add to a large pan filled with cold salted water.

4. Heat on the hob until the water just reaches bubbling point.

5. Pour potatoes into a colander and leave to drain for a couple of minutes.

6. Take out the baking tray from the oven, sprinkle with salt and pepper, and spray with Fry Light (or other sprayable oil) - this is key, as in my opinion, too much oil makes the chips stodgy and soggy. Keeping oil to a minimum ensures your chips will be crispy and dry

7. Pour in the potatoes to the pan and spread out evenly. Be careful though, because an overfilled tray means the potatoes won't cook very well. Less is more!

8. Spray the potatoes with Fry Light.

9. Cook in oven for 20 minutes or until golden brown and crispy.

Beats frozen oven chips any day!!!

Answer 6

Basically,,i just make sure they are well dried,,it dosent take 30mins,,i wouldent have time for that,,use maris piper potatoes,,, then they will be gourgeous. water will still be there,,potatoes are alot of water,,im sure you will get it sorted,,good luck.

Answer 7

use a salad spinner!!! Works for Alton Brown!

Answer 8

After you've chipped them, wash them in running water, then drain them off and pat them dry in a clean tea-towel. Works for me!

Answer 9

First buy a flaky variety of potatoes not a waxy one.

Peel and cut the chips then soak them in cold water for half an hour to get some of the starch out.

Dry the chips using a clean teatowel

Heat the fat in a chip pan or deep fat fryer.

Lower the chips into the heated ol and as soon as the spitting stops take them out again - this allows the oil temperature to increase

lower the chips into the oil and fry until golden brown

Answer 10

After you slice your potatoes, try layering them in paper towels and pressing them.  I like to use two plates of the same size and make a sandwich.  Lower plate - potatoes in paper towels - Second plate - and then something heavy, like some canned goods.

Let them press for 30 minutes.  Then fry.

Good luck!