I have to admit, when I first heard about ‘triple cooked chips’ I had no idea what they were. I could hazard a good guess, of course, but what went into making them and most importantly, why they were cooked three times were questions I needed answers to. If you’re wondering the same then you have definitely come to the right place, as this is what triple cooked chips are all about.
Whether you make your own, or you decide to indulge in some McCain Triple Cooked Chips, there is no denying that as far as chips go, these are some of the very best. With triple cooked chips, you are guaranteed a fluffy, soft, moreish middle, all inside a crunchy exterior. In short, they are the ultimate chips. We’ve all experienced the disappointment of a bad chip – the kind that’s too soggy and limp, perhaps, or that isn’t cooked properly in the middle so it’s still hard, despite looking golden and gorgeous on the outside. With these perfect chips, that disappointment is over.
The great thing about triple cooked chips is that they go with everything. How about a yummy veggie burger and chips and they can even be a great meal on their own – just add ketchup. You can add spices and herbs as you’re cooking them too, if you want to make them even better. Plus, you can go ahead and make a massive batch of these fantastic potato snacks because they freeze (or you can buy the frozen version if that’s easier). So just how are triple cooked chips… cooked?
Firstly, you need the right potatoes. They should be a variety such as Maris Piper or Dutch agria – it needs to be something that holds its shape when added to water. Once you have the right potatoes, peel them and cut then into strips. They then need to be steamed for up to 20 minutes (how long exactly will depend on the potatoes themselves, but they need to be just soft) and then put them in the freezer until they harden up again.
When they are frozen, heat up some oil to 150 degrees and blanch the chips for about 15 minutes, until they are golden and then allow them to rest. Then it’s back to the oil – at 180 degrees this time – for just four minutes to ensure that beautifully crispy coating. That’s the third and final cooking and your chips should be just right.
Buying the frozen variety is a much easier method, of course and they taste just as good, so it will all depend on whether you are a lover of cooking and you’ve got all the right tools, or whether you just like the end result without any of the mess and fuss.
Whichever method you choose, enjoy those triple cooked chips – you’re going to love them.
Collaborative guest post, provided by a brand. Photo by Angelos Michalopoulos on Unsplash.