Homemade Potato Chips
Homemade Potato Chips
My son Scott loves potato chips. Since potatoes are in the “dirty dozen“, I try very hard to just get organic potato chips. But, organic potato chips are SO EXPENSIVE. It doesn’t seem worthwhile to even buy that little tiny bag. Recently, Scott brought me a potato and said, “Can you make me some potato chips?” I love the fact that he deduced that potato chips come from potatoes, and that he was confident I could produce them. Which I did. They were amazing. Kaylee came home from softball practice and ate the leftovers, then asked if I would make them for her the next morning for her lunch. I will never purchase bagged potato chips again.
oil (I used canola oil – please make sure your canola is organic because of GMO’s. You can use any kind of oil – safflower, peanut, olive — whatever your frying oil of preference is, use it)
Wash your potatoes really well. I keep the skin on mine.
Using the mandolin, slice your potatoes really thin. My thinnest setting is ⅛ inch. I’m sure there are people out there with the knife skills to do this without a mandolin – I’m not one of them.
Heat your oil to 375° degrees F (190° degrees C).
Gently slide the sliced potatoes into the oil, one slice at a time.
The oil is going to immediately bubble all around the slice. As it cooks, it’s going to curl up and start to crisp.
Once it curls up, try to turn it over (some don’t make it over – that’s fine) and keep cooking until they start to brown.
Remove them from the oil and place on a paper towel. I immediately sprinkle them with sea salt.
Try to keep the kids from eating them all before they all get cooked.
|Very high in vitamin C
High in vitamin B6
High in potassium
High in dietary fiber
Very low in saturated fat
You can store these in a tightly covered container – they are best fresh and start to stale very quickly.
I keep my oil in a tightly covered container in the refrigerator and mark it “potatoes”. This way, I can use the same oil several times before having to replace it.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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You can crisp up stale chips agan by putting them on a cookie sheet in one layer and then baking them in a fast oven for 5-15 minutes. Watch them closley, though, or they’ll burn. I use this method on a lot of things (I used it on cherios just this week), and it works like a charm!
Thank you for that tip!
I now need a mandolin… :D love them!!
Could I use coconut oil for these?
You should be able to. I haven’t, because my thought was that the oil would cling to the chips and make them extra greasy. It’s worth a try, though.
Organic canola is way more expensive than olive oil. I heard grapeseed is good, too.
Hmmm….I didn’t think of that. I fry almost exclusively in coconut oil anymore, so I don’t keep canola oil on hand. I didn’t even know that one COULD get a non-GMO canola oil. Do you get that at the health food store? I’m a little too cheap to fill up a pot with my olive oil and fry in that! :-)