Homemade Potato Chips
A few years ago, when I first started really cooking from scratch, I attempted to make homemade potato chips. Although Isabelle loved them (she was the only child old enough to eat them at that time), Eric and I weren't too thrilled with them. They were oven-baked and just didn't have that crunch we were after.
But ever since then, Isabelle has been begging me to make them again. So it's been on my to-be-tackled list for a long time.
When I was putting together my appetizer plans for the Bloggy Progressive Dinner, I decided that homemade potato chips would be a nice addition to my list.
I love making homemade corn tortilla chips in hot oil, so I decided I would use that method for the potato chips this time. And it worked beautifully!
Homemade Potato Chips
- Very thinly slice 3 large Idaho potatoes. You can do this by hand or with a grater or mandoline. I used the ruffle cut section of my box grater.
- Quickly add the slices to a large bowl filled with cold water. This prevents the potatoes from browning and also helps them get crispier when cooked.
- If you have a fryer, I'm sure that would be the easiest option. However, we do not have a fryer, so I just used a medium-sized saucepan filled with 2 c. of oil. Heat oil until hot. (Honestly, I know I should have better directions, but I was just winging it. Plus, I don't have a working thermometer at the moment. The best I can tell you is that I waited until bubbles formed around the wooden handle of a mixing spoon that was submerged in the pot. Sorry!)
- Using about 15 slices at a time, place on a clean kitchen towel. Fold towel over and pat dry. Once potatoes are completely dry, add to the hot oil. Let the slices cook for about 45 seconds, then turn over with a metal spoon. Cook for another 45-90 seconds, until brown and crispy.
- Drain potato chips on a plate with paper towels or cheesecloth. Season with salt while still hot. Repeat the process until done.
- Then, serve the yummy potato chips with this amazing Bacon-horseradish dip. It may just be the best thing you've ever eaten!
For more tummy-tempting recipes, stop by Blessed With Grace.
For more kitchen tips, stop by Tammy's recipes.
And for more tackles, stop by 5 Minutes for Mom.
15 comments:
Yum. I am so impressed that you made them from scratch. Remember to leave a comment at mine and Lana's sites to be entered in the giveaway.
These look great, and I have -got- to try that bacon horseradish dip!
thanks for sharing! they look yummy!!!
I've been wanting to make homemade potato chips, after all it'll be cheaper than when I buy them. I've just had a hard time getting them light n crispy!
That is something I would love to try out some time. I'll have to bookmark your post so that I come back to it. Thanks!
What a yummy tackle:-)
yes! the dip sounds awesome! and the chips from scratch! oh!
OMG. Do you know that even with all the sweets going around right now, I would take these chips over all of it. I am such a salty snacker. And that dip sent me over the edge!!!!!!!!!!!!!!
Yummy! Great tackle! I'll have to try this sometime.
Those look yummy!
Looks really good. I also really like the new look of the blog!
They look great. Idaho potatoes, though, might be a bit difficult to find here in Australia!
YUM! I've thought about making homemade potatoe chips, but I was going to use my dehydrator to make them healthier. Haven't done it yet. These do sound delish though, maybe I'll try your recipe too.
You never cease to amaze me in the things that you cook. I would have never thought about making homemade chips. I will have to try this.
those sound amazing, I will have to try and make these for my husband. ;o)
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