On Jul 24, 3:33 pm, gourmetluv >
wrote:
> I decided to make my own chips at home and was wondering what oil and
> types of potatoes are best? I plan to cook them in 2 deep fryers, one
> to cook them thru and another to crisp them. any tips?
>
Is that "chips" English style, meaning what Americans call "French
fries" or "chips" American style, meaning what the English call
"crisps"?

I'm assuming the former, from your description of the two-stage frying
method (and because I've never tried to make the latter). Use
russets/Idaho/baking potatoes, not the waxy red or white kind.

As to oil, there's health and then there's taste. Animal fats will
give you best taste. If not some suet, then lard, or a simulation
like Crisco. Canola oil is probably the healthiest, but peanut oil is
not unhealthy and will taste better. I have also used safflower oil
with good results. Fast food joints probably use soybean oil.

When you are through, save the oil (filter it) because the fries will
taste better the second time you use it.

You can use just one fryer, of course. Cook the potatoes first at 300
- 325F for about six minutes, then remove and drain them while raising
the oil temperature to 365 - 375F. Fry again for two or three
minutes. I like these better than those that are fried just once.
Besides, you have to do something different from the fast food places
to justify the trouble of doing them yourself. -aem