Fry em’ up hot: Homemade Potato Chips

We made Homemade Potato Chips both fried and baked last week.  Which one do you think was better?

You’re so smart!

Fried Potato Chip Recipe from this cookbook: Jam it, Pickle it, Cure it and Other Cooking Projects

  • 1 lb Russet Potatoes (about 3), scrubbed & dried
  • 2-4 cups vegetable oil
  • Kosher Salt

Most important Tools: Food Mandolin & Frying Thermometer

Platform Mandolins range from $20-$200.  They are a great investment for slicing vegetables, fruits, and other foods with expert precision and speed.  We actually have a cheaper version and it works really well.  Be careful not to slice your fingers off!

—-> to Recipe

Directions:

Slice the potatoes to about 1/16th inch using your mandolin.  Let them soak in cold water for 1-2 hours before frying.

Drain and dry the slices thoroughly.  Use a deep skillet with a frying thermometer attached on the side.  Heat at least 2 inches of oil on medium-high heat to maintain a temperature of 375-395F.  Cover cookie sheets with old brown paper bags or towels.  When the oil is to the proper temerature and the potatoes are completely dry, add a single layer of potato slices to the oil.  Fry for 4 to 7 minutes flipping many times with a wooden spoon or metal tongs.  When the potatoes are brown on both sides, remove them from the oil and let them drip over the pan.  Then place the fried potatoes on the lines cookie sheets.

Put the fried potato chips into plastic bags that can be closed airtight and add salt to taste.  The bags of chips can be kept in an air-tight container for up to 1 month.  Enjoy!

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