chips

I have a Morphy Richards fryer.......I twice cook my chips....130c for about 6-8 minutes so they get soft in the middle and not colour then a second fry at 190 for a couple or three minutes so lovely fluffy inside and crisp on the out side.......must add I don't use the fryer that often lol....

Sorry, I didn't read the posts properly. Ignore my post.

If they were reconstituted mashed potato, would oven chips not be a consistent size and shape? The ones I have used have been much the same as if they had been through a chipper at the fish and chip shop. Doesn't make them taste any better though!

I love chips, homemade in the chip pan, and admit, shamefacedly, that I eat way too many of them, hence the size that I am. But why change now, at my age it just doesn`t matter any more, I eat what I like, and leave what I don`t like.

Happy days!

Thank goodness!

Moving on I think you will also find that butter/cream and salt isn't bad for you either.

I enjoyed watching it more than I would eating the chips

I appreciate the link to the youtube video and for being so willing to admit you were wrong. What more can I say other than THANK YOU Tricia

Thanks TriciaF I enjoyed that!!

not that I eat them but DH does

But I still think the texcture of the content of an oven chip is mushy, almost unrecognisable as from a potato.

OK - looks like I was wrong:
www.youtube.com/watch?v=3D7yx27yTOs

We use a deep fat fryer, filled with Sunflower oil and place it underneath the extractor fan with the window open, the kitchen door shut and that seems to help with the smell.

Tried oven chips and hated them. It's just not the same and DH grumbles about how expensive they are compared to potatoes.

OMG why would oven chip makers go to all the trouble to mash up the potatoes and RESHAPE them?? And the story about the manky potatoes in the barn is just one of those tales that goes around. We have McCains Oven Chips and they are delicious and I intend to continue using them come what may!!

I remember reading in a magazine quite a few years ago that someone had spotted a pile of 'reject, manky looking' potatoes in a barn on a farm. These were going to be used for frozen chips.

As I wrote earlier, I read that oven chips are made from cooked mashed up potatoes with additives (?flour?) then reshaped into chips.

tidyskate I think some oven chips have a coating on them which contains gluten that is why there was a discussion about gf.

Sorry, the thread had returned to chips by the time I posted. As you were.

I assume you are talking about non-coeliac gluten intolerance, SAAK?

The beauty of expansion.

To get back to chips of course, In the pan every time.

To get back to mcem's snide remarks... go do one

Going by similar rubbish posts on other threads it's way past wine o'clock in the saak household.
I'm off. Line of Duty seems very simple compared to some of these posts!

I thought this was supposed to be a thread about chips, not a bitch-in about whether or not gluten-free is a fad. That's a whole other ball game!

And to get back to chips - have none of you got an extractor fan? we maybe have them once a month, parboiled then double fried in the wok, in the absence of a chip pan, and they are fantastic, though I say so myself! I wouldn't touch oven chips with a barge pole.

SAAK, Do tell. Gluten makes ggd very sickly.

Sorry - could you explain your last post to us very simply so that we can understand it?

indeed!