How to make the best homemade chips
Say goodbye to soggy chips and hello to crispy golden fries with fluffy potato within. Whether you’re serving up fish or burgers, or sitting down to watch the footy with a meat pie, follow our tips for making delicious homemade crunchy chips.
There are so many quintessential Australian experiences that go hand in hand with golden fried potato chips: fish and chips on the beach, piping hot fries at the footy, and parma and pomme frites at the pub. The hotter and crunchier the chips, the better.
But getting those homemade perfectly crispy chips can be tricky. All too often chips cooked at home end up sad and soggy.
RACV City Club Executive Chef Jason Camillo says crispy chips come down to choosing the right potato.
“For chips you need a floury style. The best variety would be Russet Burbank, which are floury and quite large, giving you the biggest chips,’ says Camillo.
Russet potatoes also have a relatively high starch content and high density, which means the oil won’t penetrate too deeply and make the chips soggy.
Camillo suggests cutting the chips into large 1cm x 1cm x 10cm sticks.