Chips or fries can be made at home by cutting potatoes into rectangular chunks and frying. They should be fluffy on the inside and crisp and crunchy on the outside. Unfortunately, we've all suffered the disappointment of soggy chips -- they just don't keep well in the refrigerator. Thankfully, there are a few things you can do to keep them crunchy and appetizing.
Keep chips in the freezer if you're not going to consume them right away or you have leftovers. Defrost them by heating them up in the oven so that they don't get soggy. They should be ready in 15 minutes, but check on them to ensure they are crispy. Set the oven to a high temperature such as 425F.
Frying chips twice will ensure they remain crunchy and crisp on the outside for longer. First, allow them to simmer in hot water until they are soft. Leave them to cool and refrigerate for half an hour. Next, deep fry at 130F for a few minutes until they seem dry on the outside but before they start to turn brown. Drain them and let them cool again before frying one last time at the higher temperature of 190F.
Fry Before Eating
The best way to ensure your chips are crunchy is by serving them immediately after frying. If you're cooking several dishes, leave the chips for last so that they don't have time to go soggy.
Putting the potatoes in cold water before draining and frying will make them more crispy. Always allow the oil to get hot before adding the potatoes to the frying pan. Choose the potatoes you use carefully; they should be fairly waxy with a firm texture, which helps them retain their shape while cooking and become fluffy on the inside. For example, Charlotte, King Edward or Belle de Fontenay potatoes will work perfectly.