Love potato chips? Who doesn’t?
Ever since they were invented – by accident – in upstate New York in 1853, they’ve quickly and enduringly become an American favorite.
But all potato chips aren’t created equal. Homemade bread and cookies are far better than store-bought varieties. In the same way, potato chips you make yourself are the best you’ll ever have. If you have never had a homemade potato chips your missing out. Although not for long try making your own potato chips by following the below instructions. Here’s how:
Enjoy variety – Get creative, experiment with the many different varieties of potatoes, including Yukon Golds, Yellow Finns, Russian Red Fingerling. Or try blue or purple potatoes for fun colors. Choose firm potatoes without green spots or sprouting.
Slice ‘em – Scrub the potatoes clean – or peel them. Leaving the skin on adds texture and nutrition. Then slice them about 1/8 inch thick – a mandoline is the easiest way. Make sure they’re sliced evenly, so each chip fries evenly.
Soak ‘em – This is the key. Soak your sliced chips in cold water for about 30 minutes. This gets rid of their residual sugar and starch, which helps fry up crispy. This also helps ensure they have a nice color, stopping them from oxidizing and turning brown.
Dry ‘em – Next, you need to dry them thoroughly, either with towels or paper towels. That’s important because getting the water out, allows the oil to get in. And oil makes potato chips tasty. Also, water causes oil to splatter, which makes a mess and can cause burns. Drying your chips will make them fry up quickly, evenly, and deliciously!
Fry ‘em – Next up, time to fry. Put about ½ inch of oil in a heavy pan or pot – a pot is best because the high sides reduce splattering. Put your chips in at about 200 degrees, then raise it to 350 degrees. Starting low and going slow helps cook out water – and let oil in. At 350 degrees, the chip should sizzle firmly – but not violently. Cook them about 1 ½ minutes per side, then flip. After each batch, repeat and fry up another.
Dry ‘em – again – After each batch is done, use a slotted spoon or tongs to remove chips. Put them on towels or a drying rack to rid any excess oil. You’ll then want to season immediately, to ensure flavors are absorbed.
Season ‘em – variety is the spice of life, and seasonings are where you can add real flavor – and fun – to your chips. Your chips can be as varied and creative as your imagination. Ideas include salt, pepper, parmesan, cayenne, or fresh herbs such as rosemary. Also try seasonings such as garlic, BBQ, and Cajun.
Enjoy! Potato chips crisp up as they cool down, so let them cool down to room temperature before enjoying. To enjoy later, store in an air-tight container at room temperature, and enjoy within two days for best crispiness.
This is a guest post by Mark Lynch. Mark recommends reading more about delicious dishes, recipies, and information about culinary arts school on Chefs.edu.
