Tips for perfect homemade chips this International Fry Day

The potato is an almost perfect vegetable, and one of its greatest advantages is that it gave birth to chips. These potato bites are known and loved all over the globe. On International Fry Day, which falls on 13 July, we give you tips on preparing crispy and tasty chips in your kitchen.

Chips are seemingly a simple dish — sliced potatoes fried in oil. However, those served in fast-food restaurants have a specific taste that can be replicated with a simple trick. This way, you can prepare crispy chips at home that do not differ in taste from those from your favourite chain, and their preparation is inexpensive and easy.

Belgian chips are the most valued, but fast-food chips also have loyal fans. For a long time, rumours circulated that they are made from processed potato mass, not real potatoes. However, the secret of their perfect crunchiness lies in proper preparation. Specialized equipment and advanced technologies significantly impact the taste of these iconic chips. But you don't need a laboratory at home. Just use potato starch, and the result will be just as perfect, maybe even better.

However, remember to choose the right type of potatoes – the best are type C and floury. After cutting the potatoes into thin sticks, it is good to soak them in water to remove excess starch, making them more crispy. Adding vinegar to the water helps maintain the firmness of the potatoes. It is also essential to dry them well.

1. To make homemade chips like McDonald's, forget about thick Belgian sticks. The key is thin potato sticks and the right coating. Soak the chips in cold water with white vinegar (in a 1:10 ratio) for about 30 minutes.
2. After soaking, transfer the potatoes to a paper towel and dry them thoroughly. Then, coat them in a thin layer of cornstarch (about 1 tablespoon per kilogram of potatoes).
3. These prepared chips are ready for frying. It is essential that the oil is well heated and that you do not put too many chips in at once, as it lowers the temperature of the fat. This causes the potatoes to boil instead of fry, losing their crunchiness.