Best 2 Triple Cooked Chips Recipes

Embark on a culinary journey into the realm of Triple-Cooked Chips, a symphony of crisp textures and addictive flavors. This extraordinary dish, with its captivating name, is a testament to the transformative power of culinary dedication. Prepare to elevate your chip-eating experience with a trio of recipes that cater to diverse preferences and skill levels. Dive into the Classic Triple-Cooked Chips, a fundamental rendition that yields golden-brown delights with a satisfying crunch. For those seeking a tantalizing twist, the Spiced Triple-Cooked Chips infuse each bite with a harmonious blend of paprika, garlic, and cayenne pepper. And for those with a penchant for culinary exploration, the Triple-Cooked Sweet Potato Chips offer a vibrant twist, showcasing the natural sweetness of sweet potatoes complemented by a subtle hint of cinnamon. Each recipe unravels a unique narrative, inviting you to savor the symphony of flavors and textures that define this remarkable dish.

Here are our top 2 tried and tested recipes!

TRIPLE-COOKED CHIPS

Triple-Cooked Chips image

Provided by Heston Blumenthal

Categories Potato Vegetable Side Root Vegetable Deep-Fry

Yield Serves 6

Number Of Ingredients 3

Ingredients

1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Sea salt

Steps:

Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.
Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).
Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least 1 hour to remove more moisture.
Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10cm) to 130°C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.
Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don't want to cook and serve immediately, the chips can be kept in the fridge for 3 days.)
Heat the oil in the deep-fat fryer or deep pan to 180°C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.

BEST OF BRITISH BURGERS WITH TRIPLE-COOKED CHIPS

Best of British burgers with triple-cooked chips image

Serve up beef burgers and golden crispy chips with fluffy insides - then stack them high with bacon, cheese, gherkins and tomatoes

Provided by James Martin

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 17

Ingredients

4 large potatoes (we used Maris Piper), cut into chunky chips
2l vegetable oil , for frying
sea salt , to serve
500g beef mince , best quality you can afford
4 shallots , finely chopped
2 tsp English mustard
1 large egg yolk
25g breadcrumb
1 tbsp vegetable oil
4 rashers smoked streaky bacon
4 large sesame-seed buns , halved
4 tbsp tomato ketchup
8 slices red leicester
1 large handful lamb's lettuce
2 gherkins , sliced lengthways
2 vine tomatoes , sliced lengthways
coleslaw , to serve (optional)

Steps:

Put the potatoes in a large pan of salted cold water and boil for 6-8 mins or until tender. Drain well, return to the pan and shake with the lid on to fluff up the edges. Take care not to break up the chips too much.
Heat the oil in your largest saucepan to about 150C, when a little piece of potato should just start to sizzle. Fry the chips for 5-8 mins until crisp but not brown. Dry thoroughly on kitchen paper and leave to cool.
In a large bowl, mix together the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins (you can prep these up to 2 days ahead).
Heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 mins, turning regularly, until cooked through. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
Reheat the oil so that it's really hot - about 180C - and again cook the chips for 5 mins or so until golden. Drain and sprinkle over sea salt. Spread ketchup over the toasted buns and fill each with the burgers and other ingredients. Serve with the chips and some coleslaw, if you like.

Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium

Tips:

For the best results, use a high-quality potato such as Maris Pipers or King Edwards.
Cut the potatoes into even-sized chips so that they cook evenly.
Soak the chips in cold water for at least 30 minutes before cooking. This will help to remove excess starch and prevent the chips from sticking together.
Fry the chips in hot oil in batches. Do not overcrowd the pan, or the chips will not cook evenly.
Cook the chips in three stages. This will ensure that they are crispy on the outside and fluffy on the inside.
Season the chips with salt and vinegar or your favorite seasoning.

Conclusion:

Triple-cooked chips are a delicious and indulgent snack that is perfect for any occasion. They are crispy, fluffy, and full of flavor. With a little time and effort, you can easily make triple-cooked chips at home. So next time you are looking for a special treat, give this recipe a try.