Are you ready to take your chip game to the next level? Say goodbye to your standard, run-of-the-mill fries and hello to a culinary delight that will have you coming back for more! Triple cooked chips are about to become your new go-to side dish, and the best part? You don’t even need a fryer to make them! Buckle up and get ready for a fun and exciting culinary adventure as we dive into the world of homemade triple cooked chips.

First off, what exactly are triple cooked chips? Unlike traditional fries that are simply fried once, triple cooked chips are, as the name suggests, cooked three times. This unique method creates a chip with a crispy exterior and a fluffy, pillow-like interior – the ultimate combination of textures that will have you hooked from the first bite.

Now, onto the fun part – making your own triple cooked chips at home! But before we get started, here’s a quick rundown of what you’ll need:

– Potatoes (the starchy kind, such as Maris Piper or Russet)
– Vegetable or sunflower oil
– Salt
– Optional: herbs and spices for seasoning

Got everything? Great, let’s get cooking!

Step 1: Prep your Potatoes
Start by selecting your potatoes. It’s important to choose the right kind – starchy potatoes, such as Maris Piper or Russet, work best for triple cooked chips. Peel the potatoes and cut them into evenly sized chips. Rinse the chips under cold water to remove excess starch, then pat them dry with a clean kitchen towel.

Step 2: First Boil
Place the potato chips in a large pot of cold, salted water. Bring the water to a boil and let the chips simmer for about 8-10 minutes, or until they are just starting to soften. Be careful not to overcook them at this stage – you want them to be firm, but with a slightly softened exterior.

Step 3: The Cooling Off Period
Once the chips are parboiled, carefully remove them from the pot and transfer them to a baking tray lined with parchment paper. Spread them out in a single layer and let them cool completely. Now, here’s where the magic happens – pop the tray into the freezer for at least 1 hour. This step is crucial for achieving that perfect, crispy exterior.

Step 4: Second Boil
After the chips have been chilled in the freezer, it’s time for round two. Fill a clean pot with your vegetable or sunflower oil and heat it to 160°C. Carefully lower the chips into the hot oil and let them cook for around 5-6 minutes, or until they are golden and crispy. Be sure not to overcrowd the pot – you may need to work in batches to ensure even cooking.

Step 5: The Final Fry
The moment we’ve all been waiting for – the last fry! Heat your oil to 180°C and carefully lower the partially cooked chips back into the pot. This final fry will give the chips their signature golden brown color and ultimate crispiness. Cook for another 3-4 minutes, then carefully remove the chips from the oil and let them drain on a paper towel.

Step 6: Seasoning and Serving
Once your triple cooked chips are hot out of the oil, season them with a generous sprinkle of salt and any other herbs or spices of your choice. Want to spice things up? Try adding a sprinkle of paprika, garlic powder, or even a pinch of parmesan cheese for an extra kick. Serve your chips hot and crispy alongside your favorite burger, fish, or enjoy them on their own with a side of tangy aioli for dipping.

Congratulations, you’ve just mastered the art of making triple cooked chips without a fryer! Not only are you now armed with an impressive culinary skill, but you’ve also got a tantalizing side dish that will leave your friends and family begging for more. So go ahead, get creative, and enjoy the mouthwatering results of your newfound chip-making prowess. Happy cooking!