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DE-STARCHING YOUR CHIPS

May 18th, 2020 Reading Time: 2 minutes
DE-STARCHING THEM CHIPS

Potatoes are underground tubers that grow on the roots of the potato plant. Common potato-based foods and food products include french fries, potato chips, and potato flour.

Aside from being high in water when fresh, potatoes are primarily composed of carbs and contain moderate amounts of protein and fibre — but almost no fat for now.

Potatoes are primarily composed of carbohydrates, mainly in the form of starch. The carbohydrate content ranges from 66–90% of dry weight.

When a potato is peeled, it develops a sticky white coating on its surface, which is the potato starch leaking out. Peeling exposes more starch than an unpeeled potato, as it increases the potato’s surface area, even more so when it is cut up into chips.

The sticky white coating that accumulates on your fingers, knife, peeler and chipper as you peel or cut potatoes is starch. A quick rinse under cold water can wash away much of the surface starch. More starch is removed from a cut potato than a whole peeled potato because a greater surface area is exposed on cut potatoes.

The key here is to have a proper de-starching process; you cannot be too obsessed with this in our view. 

✅ De-starching your chips will give you a crispier chip. 

✅ De-starching will give you a better-looking chip; you don’t want a chip that’s too brown and sweet.

❌ If you don’t de-starch your chips properly, your chips will likely clump together when frying. 

❌ If you don’t de-starch your chips properly, sugar will build up in your oils and will compromise the oil quality. De-starching will keep your frying oil in better for longer.

✅ After chipping into water, agitate your chips, when the water is cloudy, let the water out and repeat this process three times until the water is clear. 

‼️ If you have a batch of potatoes with a high level of starch and you can’t send them all back right away, then you can de-starch as above, and you can fill the barrel of chips with hot water and leave for half an hour. Rinse and treat as per your standard method. 

Make sure you treat your chips with antioxidant this will stop them from spoiling when out of water.

How you fry them is up to you, you can blanch, cook straight through or even crinkle cut. This guide will not instantly create the best chips, but it is a step closer.