I follow the Potato Council's advice for traditional chips:-
Place chips in a pan of cold, bring to the boil then simmer for 2 minutes (allumettes) or 3-4 minutes for thicker chips. Drain them and leave them to cool.
Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain.
To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately.
And yes, this produces perfect chips!
The average temp. is usally 390 degrees.
at about 250 degree centigrade
you don't, you eat them.
There isn't an "average" temperature to cook it at really. Just use boiling water and let it cook till the noodles are soft or if it has no noodles then heat it until it's a temperature you feel comfortable eating it at.
Bigger surface area.
It won't kill you just don't eat chips every day!
You cannot cook an egg at room temperature.
Chips were first invented by a angry cook because a customer kept saying his potatoes were not cook all the way so he cook them a little too much and the customer loved them and got more and more and more then more people came and came and came and then they started calling them potaoto chips that's how potatoe chips were invented!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
you cook it in the frying pan, the same place as the chips.
It tastes better
6-8 minutes.
Really it depends on whether you are cooking home made chips or frozen and if you are cooking them in a oven or a fat frier. Cook until golden brown. Do not leave fat on the cooker unattended.
You can fry or bake them. Fried potato peels are like potato chips. Ensure they are clean before you cook them.
200 C or 400 F worked well for us tonight, timing depends on thickness of fries/chips - keep an eye on them through the window! A, T & t
You can cook it at 350 for almost an hour.