Overcrowding the Tray: The One Cardinal Mistake Ruining Your Crispy Frozen Chips
There is a single fault that spoils your frozen chips every time, whether you bake them in the oven or fry them in an air fryer: overcrowding. When you heap too many chips onto one tray, heat can't circulate. They steam instead of roast, leaving soggy edges and uneven cooking. Chef David Nayfield of Che Fico says restaurant-quality results begin with space — give each chip room to breathe and the crisp will come on its own.
In This Article:
Space to Crisp: Give Your Chips Room to Breathe
The biggest mistake home cooks make with frozen chips is crowding too many pieces onto a single tray or into an air fryer basket. With chips packed tight, air can't circulate. They steam instead of roast, resulting in pale edges and soft centres. Nayfield is clear: ample space is key. When chips have room, heat surrounds them and the edges crisp up.
Preheat It Right: The Simple Ritual That Stops Soggy Fries
Preheating matters. A cold start can ruin the crisping process; don't assume the oven will be hot enough on its own. A practical tip is to preheat your oven or air fryer to around 200°C before you add the chips. Skipping this step is a common mistake, and it’s a major reason chips come out soggy or uneven.
Air Fryer vs Oven: Which Tool Gives You Crispiest Chips?
For the chip debate, many chefs favor air fryers for speed and safety. Celebrity chef George Duran, from New York City, calls using an air fryer a fast-track to crispy heaven. Not only is air-frying faster, but it also avoids the dangers of handling scalding oil associated with deep frying. Still, both methods can yield great results when you respect space and temperature.
