How can I get SW chips to brown?

[Annya]

OK, I've had them in the oven on the hottest setting for well over half an hour and my chips still looked anaemic.

Whenever you see them in the magazines or on the SW site they always look crisp and golden, but mine always look soggy and in need of a transfusion.

Where am I going wrong? Any tips from successful chippers out there?

 

[Charmel]

Have you sprinkled them with anything? Salt draws the moisture out, although I like spices on them which zing them up AND make them brown

 

[frankied]

Did you boil them for 15 minutes before?

 

[WelshCake]

I put the oven on pop in an oven tray sprayed with frylite, slice a jacket spud into thick chips washed them then pop into a pan of boilin water for 4 mins, drain and shake the chips lay them on the hot baking tray, spray with frylite, add salt/pepper/chip sprinkle etc, pop back in a hottish oven after 15-20 mins turn the chips and back in for another 15-20, never fails for me

 

[Annya]

Frankied - I always give them a good 15 minutes then drain and shake them around the pan to make them rough (which is supposed to help them brown!), but all to no avial :sigh:

Charmel - I don't usually put anything on them in the way of seasoning apart from a good few twists of ground black pepper. I really hate the taste of salt and find most of the "shakey-type" seasonings VERY salty. I might try some ground coriander for colour and a bit of flavour next time though......... thanks for that

Thank you both for your thoughts

 

[Shelski]

I find the same. My solution is to sprinkle paprika over them. Doesn't affect taste much surprisingly but adds colour. Also have oven on hottest setting

 

[beckyblue]

Always make sure they are properly dry! X

 

[Annya]

Some great ideas here - thank you all

 

[nixterjoe]

thanks for the tips mine always stay soggy and White

 

[kerry2285]

Not sure if it makes a differemce, but what kind of potatoes do u use? I find Maris piper turns out nice and brown. All I do is peel, cut, fry light on the try and cook for 20-25 mins. Never part boil anymore either.

 

[BrightonMark]

Instead of a standard baking tray I always use something I picked up in a pound shop, its like a tray but its made of a sort of wire netting, it allows the heat at the chips from all angles! failing that I suppose you could use a pizza tray with the holes in, TBH I gave up on SW chips with potato and moved onto the sweet potato chips which you dont have to parboil, saving time, effort and making a nice change! x

 

[Flark]

Only other tip I can add is to not be tempted to turn them too quickly. I find mine get good colour on the bottom through being in contact with the tray I suppose?

Good luck!!

x

 

[~*~Louisa~*~]

plenty of fry light absolutly coat them

and keep them long enough before turning then re coat them

I have had such problems with SW chips lol

 

[Shirleen]

Use Maris Pipers, make sure they're completely dry...drain in a colander put the colander on top of the empty saucepan and over the heat to dry them out.

Also ALWAYS make twice as many and when cold pop them in a ziplock bag in the fridge, or if you want to store them longer pop them in the freezer. Perfect for those extra hungry moments!

 

[trinity_bleu]

I use any white potato, wedge them (unpeeled), spray tray, put wedges on skin side down, spray wedges, bung into oven on 220 (no parboil, cold and normal baking tray), leave for 45 mins, turn onto sides, cook for 15 mins. Done.

 

[lentil2]

I use any white potato, wedge them (unpeeled), spray tray, put wedges on skin side down, spray wedges, bung into oven on 220 (no parboil, cold and normal baking tray), leave for 45 mins, turn onto sides, cook for 15 mins. Done.

Same here.....perfect chips!

Sounds like you just need to leave you chips in the oven for longer to brown!

 

[mrsthunderbolt]

I've not attempted the chips but I am obsessed with wedges. I pop a jacket spud in the microwave for 7 mins, wedge it, cover it with frylight & perhaps some seasoning. They are lovely & fluffy inside. Also if you put them skin side down you don't even need to turn them. I cut them really big, 6/8 wedges per spud.

 

[sheepy19]

OK, I've had them in the oven on the hottest setting for well over half an hour and my chips still looked anaemic.

Whenever you see them in the magazines or on the SW site they always look crisp and golden, but mine always look soggy and in need of a transfusion.

Where am I going wrong? Any tips from successful chippers out there?

same here, been making them for 4 weeks and they're still really pale! Don't mind though cos they still taste good

 

[kim63]

I find another good way is to chop the raw potato into chip shapes, pop into a plastic bag, pour on 1tbsp olive oil (HexB/6 Syns), shake, season & cook in a hot oven......baby new pots are the best.....Jerseys even better!!!

 

[*EB*]

Maris pipers chip and rinse off- pat dry and then put in my Phillips Airfryer for 20 mins! Sorry I am a huge cheater!!!! Xxx