Chefs share their expert tips on how to make frozen chips crispy every time, and avoiding them going limp and soft even after cooking
Chefs share their expert tips on how to make frozen chips crispy every time, and avoiding them going limp and soft even after cooking(Image: Ilia Nesolenyi via Getty Images)
Frozen food offers a brilliant way to speed up meal preparation, particularly if you are rushing home after work or simply lack the energy to cook something from scratch. Frozen food should not be dismissed, especially when you are attempting to keep costs down while feeding several people at once.
One popular frozen food staple is chips, eliminating any need to prepare potatoes while recreating those you would enjoy at the chippy or a restaurant. Yet, a frequent problem when cooking frozen chips is that they can sometimes fail to deliver that coveted crunch and fluffy texture.
On occasion, frozen chips can turn out limp and lacklustre, even after they have been cooked in the oven. To help home cooks avoid disappointingly soft chips, several chefs have shared their own tips with us that can be applied at home.
When attempting to achieve the best results from your frozen chips, there is one step you must not overlook. Here is how you can make frozen chips extra crispy without too much fuss.
Mark McShane, chef, food nutritionist and food safety expert: Soak the chips
For Mark, who operates as a HACCP and food hygiene consultant, home cooks ought to consider soaking their frozen chips before doing anything else. He said: “Submerging frozen chips in room-temperature water for up to one minute washes away excess surface starch and triggers a rapid temperature shock upon cooking.
“Draining and vigorously shaking the damp chips roughs up their softened edges to form a starchy paste that develops an extra-crisp, textured crust.
“For optimal results, cook the single-layered chips at 400°F (200°C) and agitate them halfway through the cycle.”
Chef Kim Woodward of Coal Shed London & Brighton: Dry the chips
Kim, who was the first-ever female head chef in the Savoy Grill’s 126-year history, recommended a slightly different method that produces a “real difference”. Rather than soaking, she suggested eliminating the excess moisture from the chip’s exterior.
She said: “My top tip for getting frozen chips extra crispy is to remove as much surface moisture as possible before they go into the oven. Give the frozen chips a good pat-down with kitchen paper to remove any frost or excess moisture.
“It’s a simple step, but it makes a real difference: less moisture means less steam, allowing the outside of the chip to brown properly and develop that crisp, golden crust, while the centre stays light and fluffy.”
Chef Tom De Keyser of The Chalk Freehouse, Chelsea: Shake the chips
A somewhat more hands-on technique, Tom’s secret lies in roughening up the chip’s surface, not entirely unlike what you’d do with a roast potato.
He shared: “My tip is to give the chips a good heavy shake around in a colander (with a cloth over the top so they don’t jump out – the holes in the colander help rough up the surface of the chips) before going into hot fat (preferably animal fat such as duck or beef, which will give them a nice colour quicker) to ruffle up the edges to create more surface area for better and more effective crispiness.”
Casey Bumpsteed, Chef & Food Stylist: Coat chips in oil
Casey, food writer at The Calculator Site, said: “Frozen chips need extra fat, not extra moisture. Before they go into the oven, toss them with a very light coating of neutral oil, around one to two teaspoons for every 500g of chips. You only want them to look slightly glossy. If they look wet or greasy, you have used too much.
“Keep the chips completely frozen while you do this. Most frozen chips have already been blanched and partially fried before they are packaged, so some of the work needed to create that crisp exterior has already been done. The thin coating of oil helps heat reach the surface more evenly and encourages better browning, so you get a drier, crisper outside while the moisture inside turns to steam and keeps the centre fluffy.”
How to make frozen chips perfectly crispy
Mark Schomberg, Head of Culinary at Nomad Foods, which includes Birds Eye, Aunt Bessie’s and Goodfella’s Pizza, shared an expert-approved and simple method for elevating frozen chips. He said: “Getting perfectly crispy chips at home doesn’t have to be complicated. A few simple tweaks to how you prepare and cook frozen chips can make all the difference, so here are my top tips for getting a golden and crispy finish every time.”
Crank the oven up
Always ensure your oven is thoroughly preheated before the chips go anywhere near it. Starting with a blazing hot oven helps the chips develop that irresistibly crispy exterior right from the outset.
Give the chips room to breathe
Arrange your chips in a single, even layer, ensuring they are not crowded together and certainly not piled on top of one another. Allowing each chip sufficient space enables the heat to circulate properly and crisp up every surface, resulting in a far superior finish.
Ditch the baking paper
For the crunchiest results, cook your chips directly on the baking tray rather than lining it with baking paper. It may mean a little extra washing up afterwards, but the additional crunch makes it entirely worthwhile.
Shake things up halfway through
Remember to give your chips a thorough shake or toss midway through cooking. Redistribute them so that the chips on the outer edges of the tray get their turn in the centre and vice versa.
This ensures every chip cooks evenly and turns a gorgeous golden colour.
Make the most of Birds Eye’s special coating
Birds Eye Crispy Straight Cut Chips feature a unique coating specifically developed to keep them delightfully crispy straight from the oven, so once they’re ready, serve them up immediately and savour that satisfying crunch at its finest.
