Me too! There's something about that fold in a crispy chip - it's double the crisp in one bite they're usually the ones I pick first from a plate! If it takes 50 - 60 seconds, then your oil is at the right temp, 350 - 365 degrees! If it takes longer than 60, then your oil still needs to heat up a little, and if it takes only 40–50 seconds, then the oil is 365 to 380 degrees. No instant-read thermometer? No problem! A great way to test to see when your oil is at temp that I learned from Cuisine at Home is that you can drop a little cube of bread into the oil and then set a timer to see how long it takes to turn golden brown. Use a slotted spoon to move those chips around and then remove them from the pan and drain on a paper towel-lined plate to drain the excess oil. Add those potatoes to a bowl and repeat with the rest of the potatoes.īe sure to get your oil to about 350-365 degrees (we love our Instant-Read Thermometer for this), and then add a batch of potato slices to the pan to cook, stirring them frequently.Use a paper towel to pat the potatoes dry.Line a large casserole dish with a terry cloth kitchen towel.Step 3: Also key to ultimate Homemade Potato Chip crispiness - drain the potatoes and pat dry.īy removing all of the moisture from the potatoes, this is what will truly ensure that your chips'll be super crispy! To do this: This will also aid in preventing the potatoes from sticking together so that when you fry them, you will get individual homemade chips and not chip lumps. This is a very important step to ensure that you have the crispiest potato chips! By soaking the potato slices in ice-cold water, not only does it pull out the excess starches but it also helps the cells seal up which results in a crispier chip. Step 2: Soak the potatoes in an ice bath.
Both sizes make deliciously crispy chips! Not only can you make zoodles, but then you can also crinkle cut for bread and butter pickles!įor these homemade chips, I prefer them as thin as possible - the very first notch on the setting which is about 1/16 of an inch thick, but you could also go as thick as 1/8 of an inch, too. They're really not terribly expensive, you can get one for $40 here and trust me, you won't regret it. Ok seriously, one of my favorite kitchen tools is a mandoline. Step 1: Get a mandoline and then slice your potatoes super thin! They're lower in starch and higher in moisture and they hold their shape when cooked, which is why they're perfect for potato salads, but not necessarily what you want in your potato chips. Potatoes that don't work right for homemade chips are waxy potatoes like Red Bliss or Fingerlings.
Plus, they crisp up and change color when fried to that nice brown color that you want in a crispy potato chip! These potatoes are high in starch and low in moisture. The best potatoes to use for homemade chips are Russets or another starchy potato-like Idahos or Sweet Potatoes. I'll continue to say it in every language if I need to, to be able to emphasis that homemade chips only require three simple ingredients: Potatoes, Oil (for frying), and salt! Best Potatoes for Chips However, I will also be honest in saying that it's 100% worth the time and that homemade potato chips are the absolute best chips! Ingredients Needed I'll be honest, making your own potato chips from scratch does take a lot longer than opening a bag. Well, be warned when you return there may not be any chips left. And then if you walk away and leave me with that bag/bowl. But offer me a potato chip? Yes, please always yes. Is there anything better than the crunch of freshly fried Homemade Potato Chips? I'll easily say "no thank you," to ice cream, chocolate, or any other sweet. Next, try our Homemade Salt and Vinegar Chips!Ĭrispy.
FRENCH FRY POTATO SLICER HOW TO
It may take a little bit of time, but once you know how to make your own potato chips, you'll know it's worth the extra work! Making your own Homemade Potato Chips from scratch is easier than you think and so rewarding.
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