![]() ![]() He referenced and shared an article from America's Test Kitchen about cold-frying. We were discussing the fat-factor on my Instructable Half-baked French Fries. This Instructable was inspired by member dirtymac. Caveat: These chips can go from "almost done" to "over-done" in a span of 20 seconds. For optimal crispiness, let the chips cool for a few minutes before serving. ![]() When they're golden, remove them from the oil and place on a layer of paper towels to drain. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.) As the oil bubbles begin to subside the chips will start to lightly brown. Wait a few more minutes until the oil reaches a rapid boil and stir again. Give the chips a gently stir with a fork. After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Put the saucepan on your burner and turn the heat to "high". Add enough oil to the pan so the chips are completely covered, then add at least another inch. ![]() Put the chips into a heavy saucepan and spread them out a bit. Fry: Since potato chips have more surface area than french fries, you'll need to use more oil. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. That's the starch being released from the spud.) Refrigerate for 30 minutes, an hour, or even overnight. Place the raw chips in a large bowl and cover the completely with water. :-( Prep: Thinly slice the potato with a mandoline or potato peeler. Otherwise, they'll stick together while frying and get chewy instead of crispy. You need to remove as much starch from the chips as possible before frying. Unlike cold oil fries, potato chips do require some advance preparation. ![]()
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