No matter which side of "the Pond" you've grown up on, you've enjoyed potatoes prepared as finger food. Thick English "chips" are the equivalent of American French fries and restaurants are replacing the prepared potato chip with the "chipper" made on site. Although the nomenclature may be confusing, homemade chippers, whether in strings or slices, are easy to make, both in their fried version and in a slightly healthier baked variety. Add this to my Recipe Box.
The Basics
Chippers may be long or flat, fried or baked. The critical part of preparation is removing the surface starch so that the potatoes can brown properly. Russet or sweet potatoes can be cut into long, square chipper fries by machines that force them through sharp-edged grids similar to apple sectioners. Thin chip chippers require a mandolin (a long board with a blade across the middle). A sharp knife can also be used if chip chippers are cut 1/8 inch thick or less so chipper fries end up evenly-sized. Most recipes suggest blotting chippers with a paper towel or soaking in water. Some specify soaking pieces in cold water and then blotting. A third method blanches cut potatoes, dropping them in a pot of boiling water for a minute or two, dipping them out when the water returns to a boil and drying them on paper towels. Any method removes surface starch, which can also discolor potato pieces if not removed.
The Fried Chipper
Fry washed and blotted chippers, a batch at a time, in a few inches of peanut oil or other oil that smokes only at high temperatures. Oil is heated to 325 degrees Fahrenheit in a deep pan allowing several inches above the oil---the oil will bubble when potatoes are added. Thin chip chippers take about 3 to 4 minutes and chipper fries take about twice that time. Both cook until light brown. They are then removed with a slotted spoon and placed on paper towels to drain until cool. The secret to crispy chippers is to heat the potatoes a second time. This can be accomplished by cranking up the cooking oil to 350 degrees and popping them in again for a minute or two until they puff up. A second method spreads the chippers on a tray and puts them in a hot (400 to 450 degrees) oven for about 5 minutes until they puff up and crisp around the edges. In both methods, potatoes are removed, drained on paper and served immediately.
The Baked Chipper
The baked chipper requires considerable attention to task. Chippers are spread on oiled baking sheets and basted with oil before baking to aid browning. Chippers sit on the center rack in a preheated oven at 450 to 500 degrees for up to 10 to 15 minutes until browned lightly then removed and drained. The potatoes keep cooking inside when they are removed from the oven. The still warm-on-the inside chippers are returned to the oven for a few minutes, which causes them to bubble under the surface as it browns. Again, thick chipper fries will take longer to cook than thin chip chippers. Some recipes suggest using butter on the baking sheets and for basting; although butter browns nicely, it also burns (and smokes) at high temperatures. Because of the need for constant observation, many restaurants choose to at least start their chippers in the fry basket.
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