• Upgrades have been completed! Including conversations, 😁😎🏀⚾⚽ Emojis and more.. Read more



Sw chips

#3
Well the first two times I made them I tried to fluff em with no joy they still came out shrivelled and sogey so then I tried not boiling them as much and still couldn't get em right
 
#4
What potatoes are you using? That could be your problem, you need to use a floury type potato.

What temp are you cooking them at?

What sort of oven are you using?

Also how often are you opening the oven? If you keep opening it too much to check how they are doing it will let the heat out and the result may equal soggy chips. They only really need turning over once in their cooking time of approx 40 mins at 200c or 400f.

Hope you are not offended by the questions, just trying to figure out the problem for you :).

This is my post off my blog on how I do mine the majority of the time, much quicker too:

http://www.slimmingeats.com/blog/quick-crispy-potato-wedges
 
#5
I found that when i par-bolied it was easier to use kettle water. I boil the kettle then time exactly 5 mins on full heat, drain and give them a good shake. I pat them dry to as it makes them crisper, spray then sprinkle a little sea salt on. I make my roasties exactly the same or sometimes cut up 'tiny' roasties and sprinkle with rosemary for a twist!!! :) xxx
 
#6
This is the order that I make my chips in:

Set a pan of water to boil.
preheat oven to 200c -i have a fan oven, so if its non fan put it higher. don't know the gas no sorry.
i put the baking tray into the oven while its preheating.

I use maris piper potatoes, cut them up into good size chips, put them into the boiling water for 4/5 mins depending how thick they are.

Drain them in a colander and leave them to steam off for as long as you can - i leave mine for at least 5 mins, 10 mins if I can. Shake them regularly so that the chips move around.

Spray fry light over the baking tray and spread the chips out as much as possible. season with salt and pepper and then spray the chips with the fry light and pop in the oven.

After 10-15 mins turn chips over (I tend to check at 10 mins to see how they are looking). Cook for another 10-15 mins or until crispy.

Whenver you open the oven, close the door after you to keep the heat up.

Hope that helps.
 
#7
I use a special basket / tray from Poundland. It's like a baking tray but it's made of a mesh that let's the heat get right round all the chips. It's specially made for cooking chips and roast potatoes in the oven. Best £1 I've ever spent.
 
#8
I have one of those and still getting poor results , I have a fan oven that's only 2 yes old it must be the pots I'm using. Went and bought a teal actifry yesterday and boy was I disappointed!
I guess you can try and disguise low fat chips all u like but at the end of the day it is what it is.
Hmmmm
 
#9
I have one of those and still getting poor results , I have a fan oven that's only 2 yes old it must be the pots I'm using. Went and bought a teal actifry yesterday and boy was I disappointed!
I guess you can try and disguise low fat chips all u like but at the end of the day it is what it is.
Hmmmm
To be honest I think they are amazing! Ok they aren't chip shop chips, but they are nicer than frozen oven chips anyday! Even my boyfriend said that they were really nice and he loves anything that's been smothered in oil!

What potatoes are you using? I'm using maris pipers. Make sure you give them a good shake to roughen up the edges otherwise they will never be crispy.

Also, how much fry light are you putting on them? The first time I made the chips I didn't put much on and they didn't crisp up but now I give them a decent coating and it seems to be doing the trick.

For me, making sure that they are as dry as possible before I put them in the oven is important otherwise they will be soggy.

Keep trying as honestly, I'd have been down the chippy by now if it wasn't for these bad boys!!
 
#10
Agree with above. Need to make sure they aren't damp from the par boiling. Rough them up a bit whilst still warm but let them stand until cold and dry before putting inthe oven. Has to be floury potato
 
#11
Try doing wedges first as these tend to be thicker than chips, I don't par boil mine just give them a real good spray with fry light and throw on s&p, chilli flakes, oxo cubes whatever you fancy and keep them in the oven until you like the look of them.
 
#12
I think SW chips are much nicer than oven chips - I find that they work best for me if I cut them not too thin, and then make sure I time about 6 minutes after the water with the potatoes in has come to the boil again, rather than timing it from the moment I've put the potatoes in the boiling water. Then I drain and shake to fluff the chips up and bake in my fan oven for 25 mins at 225 degrees. That makes them go nice and crispy on the outside - and they stay lovely and soft on the inside. Yum!
 

Janeasetler

This is my year!
#13
I could never make SW chips either, so I invested in the Actifry, this has been my life saver. So simply, peel, wash and towel dry 3 maris piper spuds, chip them and throw them in the actifry spray light and cook for 23 mins....DONE to perfection.

No par boiling necessary

xxxxx
 
#15
I love my actifry its as simple as stated above they are quite expensive though mine was £130 xx
 
#16
Might have to treat my self I do the sw chips but they take so long in all about 40-45 mins so never a quick tea but if they only took 25 mins easy thanks x
 
#18
I never par boil. I just cut the spud into wedges. Spray with oil grind salt and black pepper and throw in the oven. It does take about 45 min but as there is no hassle of boiling them first I don't mind.
 


Similar threads