Monday, September 10, 2012

Homemade Kettle Potato Chips

We decided the other day to try the homemade version of a classic; the potato chip!  I rarely even eat potato chips, but sometimes it’s just fun to do a little experimenting in the kitchen. And though it took some trial and error, potato chips we made. They’re easy to spruce up by adding herbs and flavorings of your choice, and they’re crunchy as can be!  Here’s the how-to …
potato chips

Homemade Kettle Potato Chips
** Inspired by The Food Lab and Food Network **
  • 6 large potatoes
  • Extra virgin olive oil (enough to fill up to about two inches in large stock pot) or if you have a fryer, use it!
  • Sea salt, to taste
  • Pepper, to taste
  • Herbs and seasonings of choice (we used some fresh ginger and freshly chopped garlic cloves)
  • Wash potatoes in cold water, and thinly slice with a mandolin (or by hand if you do not have one).
  • Place sliced potatoes into a bowl full of ice to prevent them from browning and also to remove excess starch.
  • Pour olive oil into your stock pot, along with herbs and/or seasonings of choice and on your stovetop, heat to about 325 degrees at medium low heat.
  • While oil is heating up, pat dry your sliced potatoes using a kitchen towel or paper towels.
  • Fry in small batches until chips are golden and crispy. Drain the chips, dry on a paper towel, and season with salt and pepper. 

potoato chips 2 copyThe chips got great reviews from some taste tester friends, and it was fun to make something out of the ordinary that didn’t involve the usual dinner item or baked good. Yum, yum!


1 comment:

Thanks for stopping by!

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