We have chips at home
Potato Chips
Wash 1-4 Russet potatoes ( the unseen rule is one potato per person)
Big bowl of ice water (water with ice in it)
Deep fryer with oil in it ready to go (or a pot on the stove with oil in it ready to go)
Towel for drying potato slices
Paper town lined bowl, or cooking sheet
Salt, or any seasoning of your choice.
Step 1
Thinly slice your potatoes with a knife or a mandolin. Make sure they aren’t too thin or they will burn quickly. Place the sliced potatoes in the bowl of ice water. I let them soak for several hours (3-4 hours) before I fry them. Or overnight in your fridge. Soaking potatoes removes excess starch. Alternatively you can add salt to make a brine and soak for 4-6 hours before frying.
Step 2
Get your deep fryer ready according to manufacturer’s directions. (Or set up a pan on your stove with oil. When frying on the stove please be careful and fry in small batches.)
Step 3
Once the oil in your deep fryer is ready, place a Towel on your counter, place a single layer of potato slices on half of the towel. Fold the towel over your potatoes and pat dry. Or use two towels and pat them dry. What ever floats your boat.
Step 4
Working in small batches fry them in your deep fryer until golden brown, or lighter it’s really up to you. Once cooked you place in a paper towel lined bowl, shake your seasoning of choice on and toss. Then put on a paper towel lined cooking sheet. Let cool and enjoy.
Enjoy your chaos,
-J
#jssmallcorner #enjoyyourchaos #cooking #chips #ingriedenthouse
Homemade potato chips offer a tasty and customizable snack option that allows you to control the ingredients and cooking process. The key to great chips lies in selecting the right type of potato, and Russet potatoes are ideal because of their high starch content which helps achieve optimal crispiness. Soaking the thinly sliced potatoes in a big bowl of ice water is essential to remove excess starch, which prevents the slices from sticking and burning during frying. For even better flavor, creating a brine by adding salt to the soaking water and soaking for 4-6 hours enhances the taste. Drying the slices thoroughly using towels before frying ensures less oil splatter and helps the chips crisp up evenly. Using a deep fryer or a deep pot with enough oil heated to the correct temperature (around 350°F or 175°C) is crucial. Fry the potato slices in small batches to maintain oil temperature and avoid soggy chips. The frying time usually ranges from a few minutes until the chips turn golden brown or lighter for a softer texture based on preference. Once fried, drain chips on paper towels to remove excess oil and immediately season while hot to ensure the flavors stick well. Popular seasonings include fine salt, paprika, garlic powder, or other spice blends to suit your taste. Let the chips cool on a paper towel-lined sheet before serving to preserve their crispness. Experimenting with various homemade seasonings or dipping sauces can elevate this simple snack to a gourmet experience. Furthermore, these chips are a healthier alternative to store-bought versions as you control the oil quality and avoid preservatives. This homemade chip recipe is perfect for parties, family snacks, or a crunchy side to your meals, allowing you to enjoy the satisfaction of cooking from scratch with simple household ingredients and tools.