Frozen “oven chips” (fries) vs frying chips. Is there really a difference?

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@Johnny_L.A

I’ve considered trying ‘oven fries’ (or whatever Ore-Ida style ones are). I don’t mind making beer batter for fish ,and frying them up. The chips are a little bit of a process. After slicing, you fry them until they’re limp. Then you take them out onto a rack and let them cool to room temperature. Then you increase the temperature of the oil. Then you fry them until they’re golden brown and delicious. Then you put them back on the rack and into the oven to stay hot until the fish is done.

Popping frozen chips/fries into the oven sounds much easier.

Actually the “par-frying” I spoke about earlier is basically that initial frying and cooling- the frozen fries are fully cooked, but they’re not crisped up yet.

So you really have two options- bake them or fry them.