Homemade potato chips
There is no doubt that potato chips are easiest to just buy. But the uniformity of the factory made I find unattractive. So when it is gin-tonic Friday in the small home, it is time to bring out the homemade chips. And the homemade guacamole. And salsa fresca.
- 4 Baking potatoes
- 2-3 liters/quarts of oil or fat for the deep fryer
- Salt, to taste
Cut the potatoes into slices about of about 1-1½ mm (0.04 inches) in thickness.
Let them soak in cold water for about 10 minutes to remove as much starch as possible.
Drain the potatoes.
Dry them of with a cloth or towel.
Deep fry them at 160°C (320°F).Fry them for about 7 minutes in at least 4 portions. Keep an eye on them. They turn brown really fast at the end.
You got to use a mandolin cutter for this. Unfortunately, it is impossible to slice them properly with a knife. They must be completely uniform in order to be consistent enough and finished simultaneously.
You can do it with the vegetable chopper in a food processor. There are just not many models that you can use to slice a complete baking potato, so the chips will be very small.
If they are too thick, they cannot become crisp. Think of French fries. They are only crisp on the surface.
If they are too thin they are either too greasy or they get burned.
Think of Goldilocks. They should be just right. If you put them on a black baking pan you should just be able to see the roasting pan through them. Then they are just right.
After the soak it is important that they become as dry as possible. Firstly, it prevents spattering fat all over you. Secondly, water lowers the temperature of the deep fryer if too much water is added at once.
I usually fry in lard for the best flavor, but tasteless seed oil is also fine.
Grind the salt as finely as possible.
Protip: Deep fry some sprigs of fresh rosemary until they stop sizzling, then crumble them over the finished chips for flavor.
Sweet potato chips
You can use the exact same recipe with sweet potatoes. They are actually even better.
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