This is the ULTIMATE Air Fryer Chips recipe! These Air Fryer Triple Cooked Chips have a crispy exterior and are soft and fluffy inside .
These home cut chips are easier to make than the original version. Perfect as they are or as a side to your favourite meal!
Dunk them into this sour cream and chive dip !
You can easily make triple cooked chips without a fryer!
I should add here that when I say “chip”, I mean the British potato chip or what is known as “fries” in America.
Triple cooking chips really is the ultimate way to prepare the humble potato. These three steps ensure your chip is as crispy outside and fluffy inside as it can be.
I think of them as the Tom Cruise of chips. The best of the best.
If you have the will power to actually wait through three steps, your reward is so worth it.
What are triple cooked chips?
Triple cooked chips are a type of potato chip (French fries) that are cooked three times , resulting in a crispy exterior and a fluffy interior. They were developed by English chef Heston Blumenthal.
The first step involves blanching the potatoes in hot water until they are soft but not fully cooked. Then they are removed and allowed to cool down.
This process allows for small cracks to develop in the surface in which oil can cling to make the potato extra crunchy. A bit like the process of roasting potatoes.
The second step is where the partially cooked chips are fried at a lower temperature . Once done, they are removed and the heat of the oil is increased to fry again.
This stage allows for a rigid outer layer to form to allow the chips to withstand the high temperatures of the final fry. Simply frying once does not remove all of the moisture from the interior of the chip and leads to soggy exteriors.
The final step is to fry the chips at a higher temperature to give them a final crispiness and golden brown colour. They are then drained, seasoned and served hot.
Triple cooked chips are typically served in high-end restaurants and require more time and effort than traditional chips.
The result is a deliciously crispy and fluffy chip that is worth the extra effort.
So, what are air fryer triple cooked chips?
Air Fryer triple cooked chips are chips that are air fried rather than deep fried. The initial step of blanching the chips remains the same but then the double fried process all happens in the air fryer.
These chips are similarly crispy outside and soft inside but without the excess fat from the oil. I find them easier to make and safer than worrying about standing by a deep fat fryer filled with hot oil.
The taste will not 100% replicate the deep-fried version but as far as Air Fryer Chips recipes go, I think this version comes close.
They resemble Air Fryer Chunky Chips but have better texture thanks to the recipe method.
I often use my air fryer for Air Fryer Garlic Fries , Air Fryer Sweet Potato Fries , Garlic Air Fryer Smashed Potatoes and these Indian Masala Chips/Fries
Ingredients for Triple Cooked Chips
Potatoes
For the best results, use potatoes high in starch. In the UK, use King Edward or Maris Piper. US readers can go for russet potatoes.
You can get away with using all rounder potatoes too.
Whether you choose to peel is totally up to you. I have peeled my potatoes.
Be sure to cut the potatoes as evenly as possible so that they all cook at the same rate. You want to cut in chunky chips shape .
Cooking oil spray
I prefer cooking oil spray over normal oil simply because its easier to use. However, another oil such as sunflower or vegetable would work just as well.
Salt – salt is adding during the blanching stage and for seasoning.
Best potatoes for chips
The best potatoes for making homemade chips are high-starch potatoes such as Russet or Maris Piper potatoes. These types of potatoes have a low moisture content, which helps them to crisp up well during frying. This results in a crispy exterior and fluffy interior.
Avoid waxy potatoes as they have a higher moisture content and a lower starch content. This can result in a less crispy texture.
When selecting potatoes for making chips, choose firm, unblemished potatoes that are uniform in size to ensure even cooking. It’s also important to wash the potatoes thoroughly before cutting them into chips to remove any excess starch.
Ultimately, the best potatoes for making chips will depend on personal preference and availability.
I sometimes use all rounder potatoes as they are much cheaper and easier to get hold of and the results are not bad.
How to make triple cooked chips in air fryer
I have used my Instant Pot Pro Crisp but you can use any air fryer brand.
First, prep your potatoes.
Wash well and peel the potatoes.
Cut into thick cut chips with a sharp knife. Ensure the potatoes are cut evenly. I went for 1cm wide or basically chunky chips size.
Place the cut potato chips as you cut them in cold water to prevent the potatoes going brown
Next, boil the chips before air frying (first cook)
You can use any large pot here.
Place the chips in a saucepan with plenty of cold salted water. Bring the water to a gentle boil and cook until the potatoes are partially cooked but still firm.
To check, prick the potatoes with a knife – the knife should meet a little resistance.
Drain the potatoes and let them cool completely on a wire rack or place in the fridge for 30 minutes.
Preheat your air fryer to 140°C (280°F). Second Cook
Once preheated, carefully add the potatoes in a single layer in the air fryer basket. Add a generous coating of cooking oil spray or brush with oil.
Air fry for 8-10 minutes or until a crust forms but there is no colour on the chips.
Remove the chips temporarily from the air fryer basket.
Third cook – Now, preheat the air fryer to 170°C (340°F) and carefully add the chips again, cooking them for a further 5-10 minutes, until they are crispier and golden-brown.
Adjust the temperature so that they do not burn too quickly at the edges.
Sprinkle the chips with salt or flavoured salt to taste while they are still hot.
Serve the triple cooked chips immediately, with your choice of dipping sauce or as a side dish for your favourite meal.
Pro Tips
- Use potatoes that have high starch content for crispier chips.
- Ensure to cut all the chips approximately the same size.
- Blanch the potatoes until they are soft but not totally cooked through.
- You may have to adjust the timings, temperature based on your air fryer model and type of potato.
- Do not overcrowd the air fryer basket – this leads to steaming rather than air frying.
- Shake the air fryer half way and add more oil.
Serving Suggestion
I love chips as they are with a bit of salt and vinegar but after all this effort, it is worth making them into a whole meal.
I like to pair chips with a delicious protein like these Sundried Tomato Chickpea Cakes .
For a fusion meal, Tawa Burger and chips go great!
You cannot beat a Vegan Cornish Pasty with these chips and lashings of gravy. Vegan Curry Puffs with a Thai filling are a good alternative.
For a pizza and chips meal, try these Air Fryer French Bread Pizza which you can customise with your own toppings.
Go chip shop style with homemade chip shop style curry sauce using curry masala powder .
For weekend comfort, go for a vegetarian pie and a simple side salad.
Use in this Chinese takeaway salt and pepper chips recipe .
Storage
These chips are best eaten immediately after cooking when they are at their crispiest.
If you are not planning on eating them immediately, you could complete step 2 (air frying at low temperatures) and keeping in the fridge. Then, air fry on high heat and serve.
You can store leftovers in an airtight container and keep in the fridge for 3-4 days. You can reheat them in the air fryer until hot through.
I have not tried to freeze these chips once cooked but you could freeze them after completing step 2 then air fry the last step from frozen.
Air Fryer Potato Recipes
Baked Potato in Air Fryer (Microwave first)
Air Fryer Cheesy Potatoes . These Mexican flavoured potatoes make a great side
Air Fryer Indian Potatoes . Aka Bombay Potatoes
Sliced Potatoes in Air Fryer Our readers favourite!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Triple Cooked Chips
Equipment
- 1 Air fryer Instant Pot, Tefal, Ninja, Philips, Tower
Ingredients
- 4 potatoes Maris Piper, Kind Edward, Russet or All rounders
- 1 tbsp cooking oil Or other oil such as sunflower or vegetable oil
Instructions
First, prep your potatoes.
- Wash well and peel the 4 potatoes
- Cut into thick cut chips with a sharp knife. Ensure the potatoes are cut evenly. I went for 1cm wide or basically chunky chips size.
- Keep them in cold water.
Next, boil the chips before air frying
- You can use any large pot here.
- Place the chips in a saucepan with plenty of cold salted water.
- Bring the water to a gentle boil and cook until the potatoes are partially cooked but still firm.
- To check, prick the potatoes with a knife – the knife should meet a little resistance.
- Drain the potatoes and let them cool completely on a wire rack or place in the fridge for 30 minutes.
Air Fry Chips
- Preheat your air fryer to 140°C (280°F).
- Once preheated, carefully add the potatoes in a single layer in the air fryer basket. Add a generous coating of cooking oil spray or brush with 1 tbsp cooking oil
- Air fry for 8-10 minutes OR until a crust forms but there is no colour on the chips.
- Remove the chips temporarily from the air fryer basket.
- Now, preheat the air fryer to 170°C (340°F) and carefully add the chips again, cooking them for a further 5-10 minutes OR until they are crispy and golden-brown.
- Adjust the temperature so that they do not burn too quickly at the edges.
- Sprinkle the chips with salt or flavoured salt to taste while they are still hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Triple Cooked Chips
Equipment
- 1 Air fryer Instant Pot, Tefal, Ninja, Philips, Tower
Ingredients
- 4 potatoes Maris Piper, Kind Edward, Russet or All rounders
- 1 tbsp cooking oil Or other oil such as sunflower or vegetable oil
Instructions
First, prep your potatoes.
- Wash well and peel the 4 potatoes
- Cut into thick cut chips with a sharp knife. Ensure the potatoes are cut evenly. I went for 1cm wide or basically chunky chips size.
- Keep them in cold water.
Next, boil the chips before air frying
- You can use any large pot here.
- Place the chips in a saucepan with plenty of cold salted water.
- Bring the water to a gentle boil and cook until the potatoes are partially cooked but still firm.
- To check, prick the potatoes with a knife - the knife should meet a little resistance.
- Drain the potatoes and let them cool completely on a wire rack or place in the fridge for 30 minutes.
Air Fry Chips
- Preheat your air fryer to 140°C (280°F).
- Once preheated, carefully add the potatoes in a single layer in the air fryer basket. Add a generous coating of cooking oil spray or brush with 1 tbsp cooking oil
- Air fry for 8-10 minutes OR until a crust forms but there is no colour on the chips.
- Remove the chips temporarily from the air fryer basket.
- Now, preheat the air fryer to 170°C (340°F) and carefully add the chips again, cooking them for a further 5-10 minutes OR until they are crispy and golden-brown.
- Adjust the temperature so that they do not burn too quickly at the edges.
- Sprinkle the chips with salt or flavoured salt to taste while they are still hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You can make the creamiest Caramel Mousse with 2 ingredients ! In this easy mousse recipe , you need just caramel and heavy cream.
A super simple egg-free, gelatine-free, gluten-free and no-cook dessert.
- Ingredients
- Salted Caramel Mousse Recipe
- Dulce de Leche Mousse Recipe
- Chocolate Caramel Mousse
- With condensed milk
- How to make Caramel Mousse
- Serving Suggestion
- Storage
Caramel Mousse is a creamy dessert made with whipped cream and caramel sauce. It is light, airy and just the right amount of sweet.
My recipe is super simple as the whipped cream creates the airy mousse finish without needing eggs or gelatine to stabilise. You do not even need agar agar.
I follow the same method for my Eggless Mango Mousse , Peanut Butter Mousse , 2 ingredient White Chocolate Mousse and 3 ingredient Eggless Chocolate Mousse
It is so easy to prepare yet is big on flavour! Perfect for beginners in the kitchen!
You can serve it in big bowl so that everyone can help themselves or spoon into small jars/bowls for individual desserts.
You can use this mousse for Caramel Mousse Cake or use it as a tasty fruit dip.
If you’re looking for another easy dessert with only few ingredients, try my 3 ingredient eggless mug cake .
Ingredients
Caramel
I have used tinned nestle carnation caramel dessert filling for this recipe. You can usually find something similar in the baking aisle of most supermarkets.
It may be labelled as dulce de leche.
You can use any caramel sauce available to you.
Heavy cream
UK – use whipping cream or double cream
Cream is what makes this dessert so light and airy.
Ensure your cream is fresh and in date.
Optional:
Icing sugar aka powdered sugar or confectioner’s sugar. It contains corn starch which provides extra hold for the mousse. You only need a bit as the caramel is already sweet.
Variations – add a teaspoon of instant coffee to make this a caramel coffee mousse
Salted Caramel Mousse Recipe
Salted Caramel is so popular right now!
In replacement of caramel, buy a salted caramel sauce – it is easily available in supermarkets and online.
You may wish you make your own salted caramel sauce at home (external link).
Optionally, you can top this caramel mousse recipe with flaky sea salt for the same irresistible flavour.
Dulce de Leche Mousse Recipe
Caramel and Dulce de Leche have differences. Caramel is made from simmering water and sugar until it caramelizes. Dulce de Leche is made by reducing milk and sugar until it reduces and caramelizes.
In the case of this recipe, the caramel in the UK (nestle carnation) is the same as Dulce de Leche so this recipe can basically be called dulce de leche mousse.
However, if you are making your own sauce, you can choose to either use caramel sauce or dulce de leche.
Chocolate Caramel Mousse
To make this mousse chocolatey, you can add chocolate flavourings.
- Add some cocoa powder with the caramel, or
- You can also add chocolate sauce in with the caramel, or
- Drizzle chocolate sauce on top
With condensed milk
To make this recipe with condensed milk, you need to make caramel sauce from a jar of condensed milk.
- Remove the label from the can of condensed milk.
- Place the can in a large pot and fill the pot with enough water to completely cover the can.
- Place the pot on the stove over high heat and bring the water to a boil.
- Once the water is boiling, reduce the heat to low and let the can simmer in the water for 2 to 3 hours. Be sure to keep the can fully submerged in water at all times to avoid any potential explosions.
- Use tongs to carefully remove the can from the pot and let it cool for at least 15 minutes before opening it.
- Once the can has cooled, open it with a can opener and use a spoon to scoop out the dulce de leche. It should be a caramel-coloured and thickened.
- Store the dulce de leche in an airtight container in the refrigerator for up to 2 weeks.
How to make Caramel Mousse
In a mixing bowl take double cream, whip the cream using a wired whisk or electric mixer until soft peaks form.
Add the caramel and whip again until stiff peaks form.
At this point, you can also add in the powdered sugar if using.
Optionally, you can whisk the caramel in a separate bowl until it is smooth and fold it into the cream gently. (The caramel from the carnation tin is quite thick so I prefer to whisk it with the cream)
If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.
You could serve this straight away as an instant dessert or place in the fridge to firm up.
Refrigerate for at least 1-2 hours before serving.
Pro Tips
Do not overwhip the cream as it will turn grainy. Once you reach soft to stiff peaks, stop whipping.
Keep the mousse chilled until just before serving.
To get a thicker mousse which sets similar to using egg, add in a tablespoon of icing sugar (powdered sugar in US). The corn starch in the sugar helps the mousse to set and stabilise.
Serving Suggestion
Caramel Mousse can be served in a large bowl for sharing or in individual serve ware like jars, small bowls, martini glasses, cups or ramekins.
Mousse is best served chilled.
It can be enjoyed after a meal or as a decadent treat for special occasions, holidays or celebrations.
Topping suggestions include:
- extra whipped cream
- drizzle over caramel sauce
- drizzle chocolate sauce
- top with chopped fruit
- sprinkle over chopped nuts such as hazelnuts or almonds
- chocolate shavings or sprinkles – use white, milk or dark
- crushed cookies or mini pretzels
I love it alongside these Easy Puff Pastry Apple Tart
Storage
Leftovers can be stored in the fridge in either an airtight container or cover your bowl/jar with plastic wrap (cling film).
If preparing in advance, keep refrigerated until just before serving.
I do not recommend freezing mousse
Other Egg free Dessert Recipes
- Turkish Semolina Helva
- 2 ingredients Chocolate Truffles
- Air fryer Donut Holes
- Grilled Pineapple in Air Fryer
- Tapioca Pudding
- Baked yogurt with Orange Syrup
- Air Fryer French Toast Sticks
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Caramel Mousse (2 ingredients, easy)
Equipment
- 1 Bowl
- 1 Whisk or hand blender
Ingredients
- 1 cup heavy cream double cream
- ½ cup caramel dulce de leche
- 1 tablespoon powdered sugar icing sugar (optional)
Instructions
- In a mixing bowl take 1 cup heavy cream .
- Whip the cream using a wired whisk or electric mixer until soft peaks form.
- Add the 1/2 cup caramel
- Mix in 1 tablespoon powdered sugar if using.
- Whip again until stiff peaks form.
- If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.
- You could serve this straight away as an instant dessert or place in the fridge to firm up.
- Refrigerate for at least 1-2 hours before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
