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How To Make Triple Chips | GoodToEat
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21/03/2025
Here's how to make triple cooked chips but chef Chantelle Nicholson, from Tredwell's restaurant.
Category
🛠️
Lifestyle
Transcript
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00:00
Hello, I'm Chantal 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.
00:11
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.
00:22
So once the potatoes are peeled we're going to trim them up and chop them into
00:31
long chips about 14 millimetres in diameter.
00:36
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,
00:47
so they cook all evenly at the same time for about 8 to 12 minutes to start with,
00:52
then we're going to test them.
00:54
So keep checking the chips part way through
00:57
until your knife goes through without any resistance, then they're ready.
01:06
Drain off as much of the water as you can
01:09
and we're going to pop them into a container and freeze them.
01:16
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.
01:27
So we've got our frozen chips which we're going to blanch in hot oil,
01:30
150 degrees, 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.
01:40
Just be careful with the hot oil.
01:42
So after 8 to 10 minutes in the oil at 150, they're ready to come out
01:46
and we'll pop them in the fridge again to dry out just a little bit further.
01:58
So our chips have had their second cook,
01:59
now it's on to their third cook to make them triple cook chips.
02:03
The oil we've turned up to 180 degrees, so a bit hotter this time,
02:07
So as you can see they're really golden now and maybe super crispy.
02:11
So we're going to take those out, pop them to absorbent paper
02:14
and it's important to season them straight away so that the
02:17
salt sticks to them whilst they're still hot.
02:23
So we've got our chips ready to go,
02:24
we're going to pop them in the fridge again to dry out just a little bit further.
02:27
So after 8 to 10 minutes in the oil at 150,
02:30
they're ready to come out and we'll pop them in the fridge again to dry out just a little bit further.
02:34
So there we have our triple cook chips.
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