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Homemade Potato Chips

Posted by Hallee on Apr 21, 2011 in Hallee's Galley, Recipes, sides, Snacks |

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.

INGREDIENTS:

 

potatoes
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)
sea salt

SUPPLIES:

mandolin
frying pan
slotted spoon
paper towels

PREPARATION:

 

Wash your potatoes really well.  I keep the skin on mine.

DIRECTIONS:

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.

NUTRITION: ~*~
Very high in vitamin C
High in vitamin B6
High in potassium
High in dietary fiber
Very low in saturated fat
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

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?

Hallee


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