رقائق البطاطس المقلية ثلاث مرات

Previously, the traditional practice for cooking chips was a two-stage process, in which chipped potatoes were fried in oil first at a relatively low temperature to soften them and then at a higher temperature to crisp up the outside. Blumenthal's recipe involves simmering the potatoes first in water^[5] for 20–30 minutes until they are almost falling apart and have developed many little cracks across the surface,^[6] at which point they are drained and as much moisture as possible is expelled by placing them in either a freezer^[7] or desiccator machine. This additional stage is designed to achieve three objectives. First, cooking the potatoes gently in water helps ensure they acquire a properly soft texture. Second, the cracks that develop in the chips provide places for oil to collect and harden during frying, making them crunchy.^[8] Third, thoroughly drying out the chips drives off moisture that would otherwise keep the crust from becoming crisp. Blumenthal describes moisture as the "enemy" of crisp chips.^[8]

The second of the three stages is frying the chips at 130 °C (266 °F)^[7] for approximately 5 minutes, after which they are cooled once more in a freezer or sous-vide machine before the third and final stage: frying at 180 °C (356 °F)^[7] for approximately 7 minutes until crunchy and golden. The second stage of low-temperature frying is as essential as the first, according to Blumenthal, as it makes "any starch left in the surface cells dissolve and combine to create a rigid outer layer that can withstand the higher temperature of the final frying".^[8] This second stage is time-consuming, he acknowledges, but must not be omitted. "A single frying at a high temperature leads to a thin crust that can easily be rendered soggy by whatever moisture remains in the chip’s interior."^[8]

Other chefs, such as Joël Robuchon, had previously used such a method of cooking chips in simmering water before subjecting them to a two-stage frying.^[9]

تشمل الاختلافات استخدام الثلاجة لتبريد رقائق البطاطس بين فترات الطهي، واستخدام درجات حرارة مختلفة، مثل 140 درجة مئوية (284 درجة فهرنهايت) للطهي الأول و 200 درجة مئوية (392 درجة فهرنهايت) للطهي الثاني. ^{[ 6 ]} وتُعدّ رقائق البطاطس المطهوة ثلاث مرات في دهن البط اختلافًا آخر. تُستخدم أصناف مختلفة من البطاطس، مثل سيباغو، ^{[ 6 ]} وروستر وماريس بايبر . ^{[ 2 ]}