My kids have this crazy internal clock that gets them oh-my-god-i’m-so-hungry about 90 minutes before an actual meal. While we generally steer them towards fruits, vegetables, cheese and yogurt during these onsets, occasionally I will throw together a special treat for them all to enjoy.
Recently, as the sharks were circling, I was inspired to whip up a batch of homemade potato chips. They were so much less work than I thought – and they disappeared quicker than I could make them!
Part of the fun of homemade potato chips is you can use any type of potato you like. Yukon Golds, Sweet Potato, Russian Red Fingerling, even purple. Choose firm potatoes without any green spots or sprouting.
Homemade Potato Chips
Ingredients:
Potatoes! I used 1 per person
Vegetable oil, for frying
Sea salt, for seasoning
Preparation:
- Scrub potatoes clean. Then slice evenly and as thinly as you like with a sharp knife.
- Rinse potato slices and then soak them for about half an hour in cold water. This removes excess starch and will help them fry up crispy.
- Drain potato slices and dry them with layers of paper towels.
- In a large heavy pot heat about 1/2 inch of vegetable oil to about 350 degrees F, over Medium-High heat.
To test, just drop a dried slice of potato in the oil, if it sizzles immediately but gently, the oil is the right temperature. - Add a single layer of potato slices to the oil. Fry potato slices until they are golden brown on both sides, about 3 minutes per batch.
Use a slotted spoon or tongs to transfer the potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain. - Sprinkle with salt or other seasonings, and let cool completely before eating (they crisp up as they sit).
I also made homemade potato chips, I just call them buffalo chips, after the ones I used to eat at Mr. Greenjeans at the Eaton Centre about a million years ago.
I wish I was brave enough to conquer the deep fryer, but until then, here is my recipe for a baked version of your:
Slice 1 potato per person as thin as possible, aim for about 1/4cm.
Some will be thicker. Some will be thinner. That’s cool.
Put in a bowl and mix with 1 tsp of olive oil, & 1/2 tsp each seasoning salt and rosemary per potato.
Spread out on a cookie sheet (its ok if they’re overlapping a bit) and bake at 425 for 15 min. Flip them over and bake for another 15 min or until they are getting brown and a little crispy
Yum. I like chips.
This looks delicous. I’m going to try it.
Really???!! That’s all there is to making the yummy goodness in your photo? My kids are potato freaks, so I’m going to try this one out and be their hero.