Is it better to deep fry or shallow fry chips? The ultimate comparison

January 7, 2026 •

4 min read

Food science reveals that during deep-fat frying, steam is rapidly produced from the food's moisture, which prevents excessive oil from soaking in. For home cooks, this means that the choice between deep frying and shallow frying can dramatically impact the final texture, flavor, and even the health profile of your chips.

Quick Summary

This article explores the fundamental differences between deep frying and shallow frying chips, analyzing how each method influences crispiness, flavor, oil absorption, and overall results. It details the process, required equipment, and pros and cons of both techniques, providing a clear comparison for home cooks.

Key Points

Deep frying delivers superior texture: By fully submerging chips in hot oil, deep frying creates an evenly crisp exterior and a fluffy, soft interior, which is difficult to replicate with shallow frying.
Two-stage frying is key for deep-fried chips: Professional results are often achieved by frying chips twice: once at a lower temperature to cook the interior, and again at a higher temperature to crisp the exterior.
Shallow frying is more convenient but less consistent: This method uses less oil and is easier to manage, but requires careful flipping and often produces a less uniform texture with some sides crispier than others.
Oil absorption is a myth if done correctly: When deep frying at the proper high temperature, the rapid evaporation of moisture creates a barrier that prevents excess oil absorption. Undercooking or low temperatures can lead to greasy results in both methods.
Healthier alternatives exist: For those seeking to reduce oil intake, cooking chips in an air fryer or oven is the healthiest option, though the resulting texture and flavor profile will differ from traditional fried chips.
Safety precautions are crucial for both methods: Handling hot oil requires caution, but deep frying carries a higher risk due to the larger volume of oil. Always use proper tools and be prepared for potential splatters.

Deep Frying: The Path to Perfection?

Deep frying involves fully submerging food in a large amount of hot oil, typically maintained at a consistent high temperature. This technique is a favorite among professional chefs and chip shop owners for a reason: it delivers uniformly cooked, golden-brown, and exceptionally crispy results. The secret lies in the even, all-around heat distribution, which quickly forms a sealed, crispy outer crust, while the interior is cooked by trapped steam.

For the best deep-fried chips, a two-stage process is often recommended. The first stage, or blanching, involves a lower temperature fry to cook the potato through. After cooling, a second, higher-temperature fry achieves the perfect golden, crispy exterior. This double-frying method is the secret to achieving that coveted fluffy interior and robustly crunchy outer layer.

The Deep Frying Process

Preparation: Peel and cut potatoes into uniform chips. For extra crispiness, rinse them under cold water to remove excess starch. Pat them completely dry before frying.
First Fry (Blanching): Heat oil to a lower temperature (around 130°C/265°F). Fry the chips in batches for about 8-10 minutes, or until cooked through but not browned. Drain and cool on a wire rack to prevent them from becoming soggy.
Second Fry (Crisping): Reheat the oil to a higher temperature (around 180°C/355°F). Fry the cooled chips in batches for 3-4 minutes until they are golden and perfectly crisp. Drain again and season immediately.

Shallow Frying: The Home Cook's Alternative

Shallow frying, or pan frying, uses a much smaller amount of oil—just enough to partially submerge the food. Since the chips are only partly in contact with the oil, they must be turned periodically to cook both sides evenly. This method is less messy and requires less oil, making it a more accessible option for many home kitchens.

While shallow frying can still produce delicious, crispy chips, the results are typically less uniform than with deep frying. The sides of the chips that make direct contact with the pan can develop a deeper crust, while other sides may remain softer. To combat uneven cooking, it is crucial to avoid overcrowding the pan and to ensure the oil temperature remains consistent. Some cooks start chips in cold oil for a more gentle, even cook that softens the interior before crisping the exterior.

The Shallow Frying Process

Preparation: Slice potatoes and rinse well to remove starch. Pat completely dry with a kitchen towel.
Frying: Heat enough oil to cover about half the thickness of the chips in a heavy-bottomed skillet over medium-high heat.
Cook in Batches: Add a single layer of chips to the hot oil, ensuring they are not touching. Cook for several minutes per side, turning occasionally, until golden and crispy.
Finish: Transfer the cooked chips to a wire rack to drain and season while still hot. Cook remaining batches, allowing the oil to reheat between additions.

Deep Fry vs. Shallow Fry: The Verdict on Chips


Feature	Deep Frying	Shallow Frying
Texture	Uniformly crispy exterior, fluffy interior.	Less uniform; crispy on some sides, softer on others.
Flavor	Richer, more intense fried flavor due to full oil immersion.	Lighter flavor; can develop a distinctive pan-seared note.
Equipment	Deep-fat fryer or heavy, deep saucepan.	Standard frying pan or heavy-bottomed skillet.
Oil Usage	Requires a larger quantity of oil upfront.	Uses significantly less oil per batch.
Oil Absorption	Less oil absorption if done correctly at high, stable temperatures.	Can absorb a similar amount of oil to deep frying, especially if crowded or fried too cool.
Evenness	Cooks evenly and quickly from all sides simultaneously.	Requires frequent flipping and attention to prevent uneven cooking.
Safety	Higher risk due to large volume of very hot oil.	Lower risk, but still requires care to avoid splattering and burns.
Cleanup	More involved cleanup and oil disposal.	Less messy, easier cleanup.

For the definitive, classic British chip—with a crispy, golden exterior and a beautifully fluffy, light interior—deep frying is the superior technique. The consistent, all-over heat ensures the best texture and flavor. However, shallow frying remains a perfectly viable, and more practical, option for many home cooks. It uses less oil and is less of a fuss, delivering a satisfying, if slightly less uniform, result.

The final decision depends on your priorities: a purist might insist on deep frying for the best possible chip, while others may prefer the convenience and lower oil volume of shallow frying. For those focused on reduced fat, an air fryer or oven baking is an even healthier alternative. Both deep frying and shallow frying can produce great chips, but the deep-fried variety holds the edge for its unmatchable texture and restaurant-quality finish.

For a professional chef's take on the definitive chip, the BBC's food section details the importance of using the right potato and the classic double-fry technique for optimal results.

Conclusion

While shallow frying is a practical and less demanding method for making chips at home, deep frying is unequivocally the better method for achieving the classic, universally-adored chip. The ability to completely submerge the potato ensures an even, consistent cook that results in a superior crispness and a fluffy interior. For the best flavor and texture, deep frying is worth the extra oil and effort. Ultimately, the right method depends on your kitchen setup, desired outcome, and appetite for fried perfection.

Frequently Asked Questions

Not necessarily. While shallow frying uses less oil overall, if the temperature is not maintained properly or the pan is overcrowded, the chips can absorb a similar amount of oil to deep frying. The key to controlling oil absorption is proper temperature and technique, not just the volume of oil.

It is best to use an oil with a high smoke point, such as vegetable, sunflower, or canola oil. These oils can withstand the high temperatures required for frying without breaking down or burning. Avoid extra virgin olive oil, which has a lower smoke point.

To achieve maximum crispiness, use a two-stage frying process: a first fry at a lower temperature to soften the potatoes, followed by a second fry at a higher temperature to crisp the exterior. Ensure your chips are completely dry before frying and do not overcrowd the pan.

Yes, soaking rinsed and cut potatoes in cold water helps to remove excess starch. This step contributes to a crispier, more golden-brown chip by preventing the starches from browning too quickly during frying.

Yes, you can reuse frying oil, especially deep-frying oil, as long as it has not developed an off-smell or turned murky and dark. Strain it to remove food particles and store it in a cool, dark place. Repeatedly heating oil can lead to the formation of harmful compounds.

The best way to drain excess oil is by placing the chips on a wire rack over a baking sheet. Using paper towels is a common practice, but a rack is superior as it allows air to circulate, preventing the bottom of the chips from becoming soggy.

Floury potato varieties like Maris Piper or Russet are often recommended for chips due to their high starch content. They result in a fluffy interior texture that contrasts perfectly with a crispy exterior.