I Tested 3 Ways to Make Chips…The Winner Shocked Me
In this video, I’m putting CHIPS (or fries) to the ultimate test.
Three methods. Three effort levels. One Potato Queen 👑
From EASY shop-bought chips, to my INTERMEDIATE go-to method, all the way up to an EXPERT fine-dining, chef-level chip…I cook, taste and rate them all to see which one is actually worth your time.
Are microwave chips really that bad?
Is the extra effort worth it?
And can a fine-dining chip really beat my classic?
Let’s find out 👀🍟
🎥 What’s inside this video:
– Easy shop-bought chip test
– My classic intermediate chip method
– Expert fine-dining, restaurant-style chips
– Full taste test and final verdict
Whether you’re a self-obsessed chips or fries lover, a home cook wanting better results, or just here for potato content (same), this one’s for you.
👉 Get the EXPERT chip recipe here:
👉 Or try my INTERMEDIATE classic chips:
💬 Let me know in the comments:
Which chip method are you choosing – EASY, INTERMEDIATE or EXPERT?
If you love potatoes, chips, fries or brutally honest food testing…
Subscribe for more potato goodness 🥔✨
#PoppyCooks #Chips #Fries #PotatoQueen #FoodChallenge #CookingTips
18 Comments
What about the chip shop method? Peel, cut, transfer to barrels of water add a very generous glug of 40% acid white non brewed condiment. Leave for a few hours or overnight then fry (some places fry once other fry twice, choice of fat used varies). Obviously the size of the fryers gives them a massive advantage which cannot easily be replicated at home as the temperature does not drop when the chips are added but you can get close cooking small batches.
The best fries are best eaten.
To be honest you could par boil your intermediate chip in stock with herbs and single fry them, I’m sure they’d come closer to the expert with one fry less ❤❤
I’ve done different versions French fries, chip shop style chips with beef drip, crinkle and zigzag fries but the one I’m proud of doing even if it’s not fries crinkle cut slices inspired from McCain.
I have no idea what brands you have available in England, but there are good frozen fries. Never tried in the microwave, but here in the USA we definitely have fries that you can just throw on a baking sheet and toss in the oven for a few minutes, and they are good. I think that would be a better "beginner" level than those sad things you had.
Might be worth experimenting with different cuts from really fine shoestring fries, perhaps use a spiraliser ir an electric potato peeler to create really long strands, boat cut are great for dipping into things if you can find a simple way to make them, spirals (easy if you have garnishing tools), waffle cut etc…
Each shape should have a different mouth feel and texture. Some best as they are others better suited to dip into things.
Meanwhile I just use your airfryer recipe 160° depending on the size the time varies, and then 180 – 200 to finish
congratulations
Congrats and welcome back!!!
Have you tried starting the potatoes in cold oil?? America’s Test Kitchen had an excellent recipe for that method. Very simple, excellent results.
should get your hubby (or wifey IDK) to do the taste test.
Curious as to why not fry the frozen ones? I'm gonna try that next week. After the American obesity festivals (Super ball US football thingee and those Olympics) are over I get to cool actual food again
Huh. I basically cook mine the same way as you cook your expert ones, minus all the bougie flair. YAY I'M AN EXPERT!
So did you have a potato prince or a potato princess? Congrats on the little tater tot either way!
17:10 FLY! CALL THE HEALTH INSPECTOR!
Beginner imo is frozen oven chips in air fryer. It's basically the same steps at the microwave one.
There has to be something wrong with young people's colour perception. Those "golden" chips looks bland and underdeveloped…which might explain your comment that they were "plain" … but then being an old codger I guess I'd throw your "toast" (pale dehydrated bread) back too 🙂
[on a less cantankerous old duffer note, I never parboil but do double fry batches]
too much faffing about. I use Nigella's cold oil method. Cut the chips. put them into cold oil. Turn on the heat at maximum. When they turn brown they're done. Drain and enjoy.
and you ALWAYS have to peel the potatoes!