Golden brown, crisp and crunchy and they taste like potato chip heaven—homemade potato chips can’t be beat! They are certainly worth the effort.
Homemade Potato Chips 10 to 12 servings
5 pounds potatoes, unpeeled
Vegetable oil, for frying
Seasoned salt
- Scrub the potatoes under water until totally clean.
- Use a mandolin to slice the
potatoes as thinly as possible. (1/8" is the thickness most recipe call for but Barry used a 1/16" cut).
Barry used an antique cabbage slicer to cut 1/16" potato slices. - As you slice them, submerge them in cold water and set aside. Let sit for at least 30 minutes or up to 2 hours. Note: add white vinegar to water if desired (about 1/4 cup per 3 cups water).
- In fryer or heavy Dutch oven, heat some vegetable oil to 375° (use a thermometer to check temp in Dutch oven).
- Add a few of the sliced potatoes to the basket of a salad spinner and spin. (Or, lay the potatoes on a baking
sheet lined with paper towels, and blot them with more paper towels to dry
completely.)
The salad spinner quickly dried the potatoes and got rid of the moisture. - Lower batches of potatoes into the oil using a spatula (do not overload or the temperature will fall and chips will not be crisp). Fry for 3 to 4 minutes (more or less); remove with a slotted spoon when they're golden and crisp.
- Transfer to a cooling rack and immediately sprinkle on the salt or seasoned
salt.
We set the cooling rack down inside a pan. - Repeat with the rest of the
potatoes. Note: chips will crisp more as
they cool.
Potato Chips are ready for my class reunion -- we did about 18 pounds of chips for 40 people. That's LOTS of chips.
Simple Seasoned Salt Mix
Mix together the following . . .
2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
¼ teaspoon kosher salt
¼ teaspoon kosher salt
Recipes without photos . . .
Homemade Potato Chips 10 to 12 servings
5 pounds potatoes, unpeeled
Vegetable oil, for frying
Seasoned salt
- Scrub the potatoes under water until totally clean.
- Use a mandolin to slice the potatoes as thinly as possible. (1/8" is the thickness most recipes call for but Barry used a 1/16" cut,)
- As you slice them, submerge them in cold water and set aside. Let sit for at least 30 minutes or up to 2 hours. Note: add white vinegar to water if desired (about 1/4 cup per 3 cups water).
- In fryer or heavy Dutch oven, heat some vegetable oil to 375° (use a thermometer to check temp in Dutch oven).
- Add a few of the sliced potatoes to the basket of a salad spinner and spin. (Or, lay the potatoes on a baking sheet lined with paper towels, and blot them with more paper towels to dry completely.)
- Lower batches of potatoes into the oil using a spatula (do not overload or the temperature will fall and chips will not be crisp). Fry for 3 to 4 minutes (more or less); remove with a slotted spoon when they're golden and crisp.
- Transfer to a cooling rack and immediately sprinkle on the salt or seasoned salt.
- Repeat with the rest of the potatoes. Note: chips will crisp more as they cool.
Simple Seasoned Salt Mix
Mix together the following . . .
2 teaspoons garlic salt
2 teaspoons paprika
2 teaspoons black pepper
¼ teaspoon kosher salt
¼ teaspoon kosher salt
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