Home cooking: Hand cut chips at home using Cold Oil Cooking Method (1 Feb 2022)

Crispy hand cut chips at home

Using the Cold Oil Cooking Method (which we first discovered in 2010), olive oil and Spudlite potatoes these have so far been the most successful crispy hot chips the Mrs has cooked at home. So yummy. It's amazing of the result considering all you have to do is place your homemade hand cut potato chips in cold cooking oil, turn on the heat to high and watch them cook until golden brown. Take them out when they look good and drain on potato towel and season. Not quite sure how it works but it does.

Home Cooking: Sweet Potato Fries using cold oil cooking method (4 August 2010)

How sweet it is

After cooking and taste testing the McCain Sweet Potato Superfries I wondered how easy (or hard) it would be to just slice up and cook my own sweet potato fries. So in my cooking repertoire I used the newly discovered Cold Oil Cooking Method and gave it a go with some rustically cut sweet potato. It ended up taking about 25-30 minutes I think until the fries were visually browned and cooked enough to my satisfaction. They're probably not the most good looking chips but they ended up having more crispiness than what I could achieve with the packaged chips. Leaving some of the skin on was a bonus because it added some fine layers of crunchiness due to crisping up really well.

SNAPSHOT REVIEW:

PROS: No nasty oil splattering when cooking with this method, Easy recipe to cook sweet potato chips

CONS: Keep watching and moving the chips from time to time so they don't stick to the bottom of the pot

MUST TRY: Use the cold oil cooking method to avoid deep frying splatters

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Deep fried sweet potato fries, Chef Leong :-)

Home Cooking: Cold Oil French Fries (28 June 2010)

Cooking with cold oil

This is one of the most simplest and safest ways I've come across in cooking hot chips at home. I've always thought that it had to be hot oil when you cook potato chips but apparently not after first reading about this cooking method on The Stone Soup. A further Google search revealed a couple of other blog links of Domestic Agenda and RV Goddess that have used the Cold Oil method as well. Simply cut your potato chips, place in a pot, cover with cold cooking oil, then turn on the heat and watch them cook until golden brown. Drain on paper towel and serve with your favourite sea salt or seasoning. You can sift the oil after it's cooled, store in a glass bottle and reuse later.

SNAPSHOT REVIEW:

PROS: No nasty oil splattering, Simple recipe which seems to work

CONS: Chips can stick to the bottom of the pot, Not as crispy and crunchy as perhaps other methods, Can make your home smell like oil and chips if you don't have a kitchen exhaust

MUST TRY: Remembering to get some Peanut Oil to try

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Cut your chips and place in a pot

Cover your chips with cold oil. I used vegetable oil but I think I should try it with peanut oil as I believe it has a higher burning point which might be a lot healthier.

Turn the heat on full and watch your chips cook

Be sure to turn your chips. They started sticking to the bottom of the pot so you have to possibly loosen then a bit.

Watch them brown up and take them out when cooked to your liking

Drain your chips on paper towel and sprinkle with sea salt