How To Make Triple Chips | GoodToEat - video Dailymotion

Here's how to make triple cooked chips but chef Chantelle Nicholson, from Tredwell's restaurant.

Transcript

00:00 Hello, I'm Chantelle Nicholson, chef patron of Treadwells in London,

00:03 and today I'm going to show you how to make one of my favourite things,

00:06 triple cooked chips, homemade.

00:08 So we're going to start with our potatoes.

00:13 A Maris Piper or a King Edward or a great chipping potato is what we need,

00:17 something not too starchy but also not too soft.

00:20 So we're just going to start by peeling these.

00:27 So once the potatoes are peeled we're going to trim them up and chop them into

00:30 long chips about 14 millimetres in diameter.

00:34 We want the chips an even thickness so they all cook together at the same time.

00:40 So we need to give these a good rinse to get all the starch off them

00:43 and then we're going to steam them.

00:44 So pop them in the steamer, single layer, so they cook all evenly at the same time

00:49 for about 8 to 12 minutes to start with, then we're going to test them.

00:54 So keep checking the chips part way through

00:56 until your knife goes through without any resistance, then they're ready.

01:01 Drain off as much of the water as you can

01:08 and we're going to pop them into a container and freeze them.

01:12 You want to freeze them until they're solid through

01:18 but they can stay in there for a couple of days no problems.

01:20 What it does is just dries them out so when you fry them off they get extra crispy.

01:24 So we've got our frozen chips which we're going to blanch in hot oil, 150 degrees,

01:31 so not quite as hot as you would normally fry,

01:34 for a bit longer till they get a little touch of goldenness on them.

01:38 Just be careful with the hot oil.

01:41 So after 8 to 10 minutes in the oil at 150 they're ready to come out

01:51 and we'll pop them in the fridge again to dry out just a little bit further.

01:55 So our chips have had their second cook,

02:04 now it's on to their third cook to make them triple cook chips.

02:07 The oil we've turned up to 180 degrees so a bit hotter this time,

02:11 it's just going to take a few minutes to get them nice and crispy on the outside.

02:21 So as you can see they're really golden now and maybe super crispy.

02:25 So we're going to take those out, pop them to absorbent paper

02:27 and it's important to season them straight away so that the salt sticks to them whilst they're still hot.

02:34 There we have our triple cook chips.

02:45 [Music]