How To Make Triple Chips | GoodToEat

Hello I am Chantelle Nicholson, Chef Patron of Treadwells in London and today I am going

to show you how to make one of my favorite things, triple cooked chips, homemade

So we are going to start with our potatoes, a Maris Piper or a King Edward or a great

chipping potato is what we need, something not too starchy but also not too soft

So we are just going to start by peeling these. So once the potatoes are peeled we're going to trim them up and chop them into long chips

about 14mm in diameter. We want the chips in even thickness so they all cook together at the same time

So we need to give these a good rinse to get all the starch off them and then we're going

to steam them. So pop them in the steamer, single layer, so they cook all evenly at the same time for

about 8-12 minutes to start with then we're going to test them

So keep checking the chips part way through until your knife goes through without any

resistance then they're ready. Drain off as much of the water as you can and we're going

to pop them into a container and freeze them. You want to freeze them until they're solid

through but they can stay in there for a couple of days no problems What it does is just dries them out so when you fry them off they get extra crispy So we got our frozen chips which we going to blanch in hot oil 150 degrees so

not quite as hot as you would normally fry for a bit longer until they get a little touch

of goldenness on them. Just be careful with the hot oil. So after 8-10 minutes in the oil at 150 they're ready to come out and we'll pop them in the

fridge again to dry out just a little bit further

So our chips have had their second cook, now it's on to their third cook to make them triple

cook chips. The oil we've turned up to 180 degrees so a bit hotter this time, it's just going to

a few minutes to get them nice and crispy on the outside

So as you can see they're really golden now and really super crispy. So we're going to

take those out, pop them into absorbent paper and it's important to season them straight

away so that the salt sticks to them whilst they're still hot