A Guide to Chipping & Treating Chips
Posted by Stelios on 21st Jul 2023
In this guide, we present two methods for preparing and treating chips, each yielding excellent results. Whether you follow the standard method or opt for the concentrated, fast soak method, you'll achieve great-tasting chips.
Standard Method (Recommended)
This is the most widely used and recommended preparation technique for chips.
| Dosage | 1g/Litre |
| Soak Time | 15 Minutes |
- Chip the potatoes into a chip barrel filled with water and agitate the chips to remove starch. Drain the water and repeat this process until the water runs clear.
- In a ten-litre bucket, add 10g of Chip Preparation Formula and mix it thoroughly. Pour this solution over the chips, ensuring that they are fully covered. Repeat until the chips are covered.
- Let the chips soak in the solution for 15 minutes, then drain the solution and allow the chips to dry for at least 1 hour. For optimal results, store the prepared chips in cool and dry conditions. This will keep the chips dry, white, and ready to fry.
- At the end of the shift, cover the chip barrel and store it in a cool, dry room.
Concentrated Fast Soak Method
| Dosage | 5g/Litre |
| Soak Time | 90 Seconds |
- Place a wire mesh basket in a barrel filled with clean water.
- In another barrel, combine 50 liters of water and 250g of Chip Preparation Formula. Stir the solution well.
- Chip the potatoes into the wire mesh basket immersed in water, and agitate the chips to remove starch. Lift the chips and let them drain for a moment.
- Dip the chips into the preparation solution for 90 seconds, ensuring they are fully soaked.
- Drain the solution and allow the chips to dry.
- For optimal results, store the prepared chips in cool and dry conditions.
This will keep the chips dry, white, and ready to fry. Both methods provide excellent results. Choose the one that best suits your preferences and needs. Enjoy your delicious chips!
Chipping FAQ's
| Question | Answer |
| Why is it essential to remove starch? | Removing excess starch from the potatoes enhances the quality of the cooked chips. Additionally, it extends the lifespan of the frying oil. To learn more about removing excess starch read this article. |
| Why do you refer to starch as excess starch? | Potatoes are predominantly composed of starch. Removing all starch would mean there are no chips left. Therefore, the focus is on removing only the excess starch. |
| Will there be any residue left on the chips? | No, if the chips are dry when they enter the hot oil, the Chip Preparation Formula will evaporate along with the steam. |
| Does Chip Preparation Formula ruin my frying oil? | No, the Chip Preparation Formula does not ruin the frying oil. However, if you fry wet chips with the solution, it may adversely affect the oil. |
| What is best to do with leftover treated chips at the end of my shift? | At the end of your shift, if you have the space, place the dry chips in a large poly bag, remove all the air, and store them in the fridge. |
| Why do my chips fry brown? | There could be several reasons, but the most likely cause is that the potatoes have been exposed to cold temperatures. To remedy this, rinse the chips and soak them in hot water for 30 minutes, then treat them with the Chip Preparation Formula. |
| Can I treat my chips and leave them in water until needed? | No, the Chip Preparation Formula protects the chips when they are dry. Leaving them in water would counteract this protection and would be counterintuitive. |
| Where should I store the Chip Preparation Formula? | It is best to store the Chip Preparation Formula in a dry area to prevent accidental contact with water. Always keep the bottle lid securely closed when not in use. |
| Can I use the chip preparation formula my way? | Ideally, it is not recommended to deviate from the specified method. If you have any questions or uncertainties, please reach out for assistance. |
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