Triple Cooked Chips

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Super crispy triple cooked chips are the ultimate comfort food. Season them with flaky salt & your onto a winner!

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triple cooked chips flaky salt

Triple Cooked Chips

In my opinion, chips are the ultimate comfort food and if you want to make them as crispy as possible, you need to be triple cooking them!

This recipe makes chunky triple cooked chips that are soft & fluffy on the inside & insanely crispy on the outside.

What Potato To Use?

For the best possible chips, I would always recommend a Maris Piper potato but you could use a Russet or King Edward potato instead.

How To Triple Cook Chips

Let us break the prep & cooking process down for you!

Prepping The Potatoes

The first step is to peel & wash the potatoes then cut them into chips that are roughly 2cm wide. We don’t want them to be too thin as they might overcook. Next, we need to wash the chips under cold water until the water runs clear then leave them to soak. An hour minimum here or ideally, overnight in the fridge.

raw chunky chips

Blanching

Next, we need to blanch the chips. This is the first cook.

To do this, we place the soaked chips into a large saucepan then cover them completely with water. We then add a small amount of vinegar to the water. This will make the cooked chips crispier & also helps them hold their shape when cooking.

The chips are only blanched until they start to soften. We don’t want to cook them all the way through!

Following this, we drain the chips in a colander then transfer them to a baking tray, leave them to cool then refrigerate for at least 30 minutes.

Fry No.1

The second cook is at a low temperature in oil (130⁰c or your fryer’s lowest setting).

The aim of this cook is to form a crust on the chips but not give them any colour. This will take 6-8 minutes. Once cooked, we cool the chips down again then return to the fridge for another 30 minutes.

At this point, the chips can be stored in the fridge for up to a day before being cooked for the third time.

triple cooked chips second cook

Fry No.2

The third & final cook is in 180⁰c oil.

This is the optimum temperature for crispy chips. It allows us to cook the chips until crispy without worrying about them browning too quickly.

Once cooked, a generous seasoning with flaky sea salt is essential! A splash of malt vinegar works also works well.

Equipment Used

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Triple Cooked Chips

Super crispy chips, seasoned with flaky salt.
The ultimate comfort food.
Prep Time15 minutes
Cook Time40 minutes
Chilling12 hours
Total Time12 hours 55 minutes
Course: Sides, Snack
Cuisine: English
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Saucepan
  • Colander
  • Large Baking Tray
  • Deep Fat Fryer

Ingredients

  • 2.5 kg Maris Piper Potatoes
  • 1 tbsp White Wine Vinegar
  • Vegetable Oil To fill a deep fat fryer or large saucepan

To Finish

  • Maldon Salt

Instructions

  • Peel & wash the potatoes then cut into thick chips, roughly 2cm wide.
    Place the cut chips into a bowl & rinse under cold water until the water runs clear.
    Make sure the chips are fully submerged in water then place in the fridge overnight.
  • The next day, give the chips another rinse then transfer to a large saucepan.
    Cover the chips with cold water then add a large pinch of salt & a tbsp of white wine vinegar. Bring to a simmer over a high heat & cook until the chips are starting to soften but haven’t cooked all the way through, roughly 8-10 minutes.
  • Once blanched, drain the chips in a colander then place onto a baking tray lined with kitchen roll.
    Leave to cool to room temperature then place in the fridge for at least 30 minutes.
  • Next, heat a deep fat fryer to 130⁰c (or your fryer’s lowest setting).
    In batches, fry the chips until they form a crust, without colour, 6-8 minutes.
    Place the cooked chips onto another kitchen roll lined baking tray & leave to cool to room temperature before chilling in the fridge for another 30 minutes.
  • Heat the fryer to 180⁰c.
    Fry the chips for the final time for 5-6 minutes or until crispy & golden.
    Leave to drain in the fryer basket for a minute then transfer to a metal bowl & season with Maldon salt.
    Serve immediately.

Notes

If your blanching the chips on an Aga, use the boiling plate.
  • If your short on time, a 30 minute soak in cold water will work for the chips before cooking – just make sure that the water runs clear (this means that enough starch has been washed off).
  • Make sure to chill the chips for at least 20 minutes in the fridge between cooks – 30 minutes to an hour is best.
  • I’d recommend using a deep fat fryer to fry the chips. Heating a pan of vegetable oil up on the stove would work but make sure to do it carefully!
  • To avoid overcrowding the fryer, it’s best to fry the chips in 2 batches.

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