Recipe: Perfect Potato Chips - Free All-Recipes

Recipe: Perfect Potato Chips

Potato Chips. All the Flavors You Crave, in a Superfood. Learn the Benefits of Almonds Now! Traditional, Bold, Honey Roasted & Oven Roasted Flavors Available.

Potato Chips A mandoline would make slicing the potato into paper thin slices a breeze. Potato chips (often just chips), or crisps (in British and Irish English), are thin slices of potato that have been either deep fried or baked until crunchy. They are commonly served as a snack, side dish, or appetizer. You can cook Potato Chips using 4 ingredients and 10 steps. Here is how you cook it.

Ingredients of Potato Chips

  1. Prepare 4 of Russet Potato, Large.
  2. You need 4 Tablespoon of Salt.
  3. Prepare To Taste of Seasoning of Choice.
  4. You need 1 of Vegetable Oil for deep frying.

The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors. A food processor with a slicing attachment is very helpful. Eat 'em plain or dunk them in your favorite dipping sauce! Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices.

Potato Chips instructions

  1. Scrub and clean potatoes.
  2. Slice as thinly as possible. I used a food processor with a slicing attachment..
  3. Soak in a large bowl of water and the salt for 30 minutes..
  4. Remove from bowl and rinse..
  5. Preheat deep fryer (with vegetable oil in it) to 375°F.
  6. Spread potato slices onto a clean surface.
  7. Sprinkle both sides with favorite spices. I used KC Masterpiece Barbecue Seasoning and salt..
  8. Optional: transfer to a bowl and shake well to coat, and make frying easier..
  9. Drop into preheated oil and fry in small batches until golden brown..
  10. Transfer to a paper towel to absorb the extra oil, serve and enjoy!.

Place in a large bowl; add ice water and salt. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt. Around that time, an entrepreneur from California named Laura Scudder began selling chips in wax paper bags that were sealed with a warm iron in order to reduce crumbling while keeping the chips fresh and crisp.

Leave a Comment