Homemade Potato Chips March 14 is national potato chip day. Try you hand at some homemade chips. The key is the thickness.
Servings: 8
Prep time: 40 min
Cooking time: 20 min
Directions Fill the mixing bowl full of cold water. Heat deep fryer to 365° F. Peel the potatoes and put into the cold water. The key to good chips is the thickness and hot oil. An adjustable mandolin slicer works the best, if not use the thinnest disk on your slicer. Slice the potatoes and immediately put the sliced potatoes in cold water. Drain into colander. Refill the mixing bowl with ice cold water and the salt, return the potatoes, very gently stir with your hand to sperate the slices. Let the potatoes stand in the salt water 30 min or more. Drain and rinse, turn out on a tea towel to absorb the excess water. Start frying in small batches, depending upon the size of your fryer. When the start to turn brown remove to paper towels, spread in a thin layer on the towels to cool and drain. Sprinkle lightly with your choice of seasoning. Use caution - potato chips have a lot of water in them and will cause the hot oil to splatter intensely, make sure there are no open flames near. Alternative Recipe Ideas
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