Triple Cooked Chips In Airfryer Recipes

AIR FRYER POTATO CHIPS

Steps:

• Set a mandoline on the thinnest level and carefully cut potato into thin slices.
• Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
• Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
• Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
• Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.

BEST AIR FRYER CHIPS RECIPE

Steps:

• Chop your potatoes into 8mm strips. No need to peel them, but you're welcome to if you really want!
• Throw them into a medium-sized bowl and add your oil and seasoning. Mix well until well coated.
• You can optionally add any additional seasoning you like here - dried mixed herbs work really well and so does dried rosemary. Simply add 1 tbsp of either.
• Turn your air fryer on to 200c / 400F (or as high as it will go if it won't reach that temp) and set the timer to 20 minutes. I used a Ninja Foodi Max (aka Ninja Foodi XL) FYI.
• Once your air fryer is preheated, add all your chips to the crisping basket and shut the lid/place the compartment into the machine.
• After 10 minutes, turn them half way. A few minutes before they finish, it's always good to check on the chips to ensure they're not browning too much. Of course, if they're not particularly golden yet, you can always add an extra 3-5 minutes.
• Enjoy!

AIR FRYER CHEESE CHIPS

Steps:

• Pre-heat your air fryer to 180C.
• Add your frozen chips to the air fryer basket.
• Cook for 8 minutes.
• Shake, turn the air fryer up to 200C.
• Cook for a further 6 minutes.
• Shake the chips well.
• Top with the grated cheddar and parmesan or pecorino.
• Cook for a further 2 minutes.
• Sprinkle on salt, to taste, and serve.

HESTON BLUMENTHAL'S TRIPLE COOKED CHIPS

Steps:

• Place the cut chips into a bowl under running water for five minutes to wash the starch off.
• Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20- to 30 minutes, depending on the potato).
• Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.
• Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC.
• Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.
• Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for three days.)
• Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes). Drain and sprinkle with sea salt.

AIR-FRIED CHIPS

Steps:

• To make straight, neat chips, peel the potatoes and trim away all the rounded edges so they become rectangular blocks. Cut the blocks into batons - they should be somewhere between fries and thick chips, as if they're too thin, they might break; too thick, and they won't cook through (if you like, save the offcuts to make mash or add to soups). Alternatively, cut the unpeeled potatoes into chips without trimming, if you're not bothered by neatness. Rinse the chips and pat dry with a clean tea towel.
• Tip the chips into the bottom of an air fryer (the part with the paddle), add the oil, and toss the chips in the oil so they are evenly coated. Program the fryer to cook for 30 mins using the paddle. After this time, check that the chips are tender and cooked through. If they're not, cook for a further 5 mins. Season well.

AIR-FRYER POTATO CHIPS

Steps:

• Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

AIR FRYER CHIPS

Steps:

• Peel your potatoes. Use a potato chipper and by slicing the potatoes in half first they take just seconds to chip.
• Rinse the chips in cold water. Pat them dry on a clean towel or using kitchen towel.
• Season the chips with flour and salt & pepper. You may not need the quantities I have mentioned, these are just for guidance.
• You can I add herbs or a chopped chilli if you want a kick. Chinese Five Spice is a wonderful way to boost the flavour of these air fryer chips with minimal effort.
• Cook the air fryer chips for 12 minutes at 160C.
• Then turn the air fryer up to 200C for a further 10 minutes. Keep an eye on them, and shake up, at least twice, during this time as depending on the size of your chips they may need as little as 5 minutes. This is the ideal method to make air fryer chips that are crisp on the outside but fluffy inside.
• If you want air fryer chips that are even crisper then add a little spray oil to the fries when you turn up the temperature. I transfer them to a bowl to do this, to shake them and ensure even coverage.

TRIPLE-COOKED CHIPS

Steps:

• Cut the potatoes into thick chips about 6cm/2½in long and 1.5cm/⅝in thick. Rinse them in cold water to remove as much starch as possible, then put them in a large saucepan - make sure the chips have plenty of room so you can take them out easily.
• Cover the chips with lots of cold water (as much as you can get in the pan without it boiling over) and slowly bring to the boil. Simmer gently for 20-25 minutes, until the potatoes are knife tender and lines and cracks start to develop. Using a slotted spoon, carefully remove the chips from the saucepan - don't tip them into a colander, or they will fall apart. Drain on kitchen paper and gently pat dry.
• Half-fill a deep-fat fryer or a large saucepan with oil and heat it to 130C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the chips in a couple of batches, until they have developed a crust but not taken on any colour - this will take about 5 minutes. Remove each batch when it's ready and set aside.
• Now heat the oil to 180C. Return the chips to the pan, again in a couple of batches, and fry for 1-2 minutes until they are very crisp and deep golden brown. Drain on kitchen paper, sprinkle with salt and serve immediately.