Potato chips are a favorite snack for many people, especially children. In fact, frying potatoes is not difficult, but not everyone knows how to get a plate of golden, crispy, and long-lasting potato chips.
Tips for making golden, crispy, and long-lasting potato chips
In order to have a plate of golden and crispy potato chips, besides choosing fresh and delicious potatoes, you need to know a few tips while preparing them.
Choosing the potatoes
Fresh and delicious potatoes usually have a slightly rough and evenly round skin, few eyes, a brownish yellow color, and feel heavy when held in hand. Lightly press the potato and if the flesh inside is naturally yellow, it is good to go.
Avoid buying potatoes with greenish skin or sprouts as they contain toxins that can affect your health. Also, do not buy soft and mushy potatoes or those with black bruises as they are spoiled.
Some tips to make golden, crispy, and long-lasting potato chips. (Photo: Serious Eats)
Soak the potatoes in cold water
After buying the potatoes, peel and wash them. Use a knife to cut the potatoes into equal thickness slices, then cut them into finger-sized strips or use a serrated knife to make the potato pieces look better.
After cutting, soak the potatoes in a bowl of cold water with salt and vinegar for about 10-15 minutes, then remove them and let them drain. This is a trick to make the potato chips golden, crispy, and long-lasting that few people know. Soaking the potatoes in water will prevent them from turning brown, remove the outer layer of starch, prevent the potatoes from becoming mushy when frying, and make the outer skin crispier.
Blanch the potatoes in boiling water
An extremely effective trick to make golden, crispy, and long-lasting potato chips is to blanch the potatoes in boiling water before frying them.
Bring a pot of water to a boil, add a teaspoon of salt and 1/2 teaspoon of vinegar, then add the potatoes and blanch them for about 3-4 minutes. After that, use a slotted spoon to transfer the potatoes to a bowl of cold water or ice water, soak for about 5 minutes, then transfer them to a colander to drain or use a dry towel to blot the water on the surface of the potatoes.
If you want to save time, you can partially fry the potatoes, then store them in the refrigerator before frying. This way, the potatoes will be golden, fragrant, and crispy, without worrying about being raw inside.
If you have time, after the potatoes have drained, put them in a box or tray and place them in the freezer for 3 hours. This will make the potatoes firmer, resulting in a crispier texture and prevent them from becoming mushy.
In addition, you can also coat the potatoes with flour before frying to make the skin crispy.
Double-fry method
Double-frying is one of the tricks that restaurants and snack shops use to make golden, crispy, and long-lasting potato chips.
In the first frying, heat a sufficient amount of oil in a pan to completely submerge the potatoes. Test the temperature with a chopstick, if it sizzles, it means the oil is hot enough. Then, fry the potatoes in batches, gently flipping them occasionally to prevent breakage.
After a few minutes, when the potatoes float and become slightly firm, remove them and let them drain on a wire rack. Turn on the fan to cool the potatoes completely. If you have time, after the potatoes have cooled down, put them in a container and store them in the refrigerator. Fry them for the second time when you want to eat them to ensure that the potatoes are crispy even after a long time.
In the second frying, increase the heat and keep it evenly distributed to stretch the oil. Divide the potatoes into batches and fry them until they are crispy and help to remove excess oil. When the potatoes are golden and crispy, remove them and place them on a paper towel to absorb the excess oil, making them less greasy when eating.
After frying, you can sprinkle a little sea salt on top of the plate of potatoes for a richer flavor. They can be enjoyed with chili sauce, tomato sauce, or mayonnaise, all of which are delicious.
Source: VTC News
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