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Make restaurant-style chips at home


Time and again your homemade chips just don’t seem to measure up to the taste and texture of chips served in restaurants. Experts have not reveled the secrets of restaurant chefs the consistently deliver crispy and tasty chips.

The results are achieved not by frying but by oven roasting chips and achieving that crispy on the outside but soft and fluffy inside effect.

The appropriate ingredient and technique are critical to success.

1. Use classic Russet potatoes – the ones with dark brown skin and few eyes.

Russet potatoes
Russet potatoes

2. Slice the potatoes to a quarter of an inch thick. If they’re too thin then they’ll burn on the outside before they’re cooked on the inside.

3. Pat them dry to remove excess water and sprinkle each potato with a tablespoon of cornstarch, which they say is the secret ingredient. Apparently it absorbs more moisture, which helps the chips get extra crunchy.


4. Sprinkle each potato with one or two tablespoons of olive oil, ensuring they are evenly coated.

5. Spread them evenly on the baking tray, ensuring that they aren’t too close together or overlapping.

6. The crucial temperature for perfect french fry is 450 Fahrenheit (230 degrees Celsius).

7. Cook them for around 20-25 minutes and make sure you flip them halfway through.


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