Best 2 Chip Truck Fries Recipes

**Crispy, golden-brown chip truck fries, a Canadian delicacy, are a symphony of flavors that tantalize the taste buds. Perfectly seasoned with salt and vinegar, these fries are a harmonious blend of tangy and savory notes. Immerse yourself in the delightful crunch of the exterior, leading to a fluffy and tender interior. Elevate your culinary journey with three irresistible variations: classic, garlic parmesan, and chili cheese. Classic fries exude a timeless charm, while garlic parmesan fries add a savory twist with a sprinkle of grated parmesan cheese and a hint of garlic powder. Chili cheese fries take indulgence to a new level, adorned with a rich and flavorful chili con carne and melted cheese, creating a symphony of textures and flavors.**

Let's cook with our recipes!

GOOD OLD FASHIONED ENGLISH CHIP-SHOP STYLE CHIPS!

Good Old Fashioned English Chip-Shop Style Chips! image

The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar!

Provided by French Tart

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs old potatoes, peeled and cut into chunky sticks
oil (for frying)
salt
vinegar

Steps:

Peel old potatoes and cut into sticks about 1cm thick and 8cm long.
Leave the potatoes in cold water to remove some of the excess starch prior to frying, then drain and dry.
Heat oil or deep fat in a chip pan, put a layer of chips in the bottom of a wire basket and lower into pan.
Fry until the chips are pale golden.
Remove them from the pan and drain on soft kitchen paper. Repeat this with the remaining chips.
Just before serving, re-heat the oil and fry all the chips until they are very crisp and golden
Serve immediately with battered fish (wrapped in newspaper if you like) adding salt and vinegar to taste.

GREATEST CHIPS (FRENCH FRIES) ON EARTH

Greatest Chips (French Fries) on Earth image

I saw this technique in the series Kitchen Chemistry by Heston Blumenthal and thought I'd share it here. Obviously the quantities don't matter just do as many as you want. You'll need a thermometer to do this recipe properly, but for the pre-cook you can just use a meat thermometer and could probably get away with guessing the warm versus hot oil temperature. I personally used bran oil but I think peanut oil would be another good choice but nothing wrong with just using regular vegetable oil either. I used a wok, Chinese scoop and infrared thermometer for the deep frying which is a neat way to deep fry using the more expensive oils because you need less oil in total and don't feel so bad using fresh oil every time. Anyway back to the recipe, the title came from the series and after trying them I think I'd have to agree with Heston. Not as much effort as it sounds and really worthwhile.

Provided by Peter J

Categories Potato

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 2

Ingredients

1 kg potato
oil (for deep frying)

Steps:

Fill a saucepan with plenty of water and bring up the water temperature to 62C (145F).
I found on my electric stove top that medium was a good temperature to start with and as it approached dropping back to low held it there.
Peel potato and cut into chips (French Fries). I think around 12mm (1/2") across is a good size, the recipe wouldn't be well suited to thin ones.
Pre-cook in water at 62°C (145°F) for 30 minutes, drain well and allow to cool to room temperature (takes around 15 minutes).
Deep-fry in warm oil at 130°C (265°F) for 5 minutes, drain and allow to cool to room temperature (takes around 15 minutes).
Deep-fry in hot oil at 190°C (375°F) until golden and done to your liking, around 5 minutes. If doing a lot of chips either cook in small batches or crank up the burner if using a wok when adding so the temperature of the oil doesn't drop too much.

Tips:

Use Russet Potatoes: Russet potatoes are the best choice for chip truck fries because they are low in starch and high in solids, which results in a crispy exterior and a fluffy interior.
Cut the Potatoes Evenly: Cutting the potatoes evenly ensures that they cook evenly. Use a sharp knife and cut the potatoes into 1/2-inch thick slices, then cut the slices into 1/2-inch thick fries.
Soak the Potatoes in Water: Soaking the potatoes in water helps to remove excess starch, which helps to prevent the fries from sticking together. Soak the potatoes in cold water for at least 30 minutes, or up to overnight.
Dry the Potatoes Thoroughly: Before frying the potatoes, it is important to dry them thoroughly. This will help to prevent the oil from splattering and will also help the fries to crisp up.
Use a High-Quality Oil: Use a high-quality oil with a high smoke point, such as vegetable oil or peanut oil. This will help to prevent the oil from burning and will also help the fries to cook evenly.
Fry the Potatoes in Small Batches: Frying the potatoes in small batches helps to prevent them from sticking together and ensures that they cook evenly. Fry the potatoes in batches of no more than 1 pound at a time.
Cook the Potatoes Until They Are Golden Brown: Cook the potatoes until they are golden brown and crispy. This will take about 3-4 minutes per batch.
Season the Fries Immediately: Season the fries immediately after they come out of the fryer. This will help the seasoning to stick to the fries.

Conclusion:

Chip truck fries are a delicious and easy-to-make snack or side dish. By following these tips, you can make perfect chip truck fries at home. Serve the fries with your favorite dipping sauce and enjoy!