Homemade Potato Chips
Once you've fried your own homemade potato chips, there's no going back to store-bought bags. Golden brown and crunchy, they're a tastier, crispier, more customizable way to snack.
Prep time:
Cook time:
Serves: 8
Calories per serving: 82
Ingredients:
Cook time:
Serves: 8
Calories per serving: 82
7 unpeeled medium potatoes (about 2 pounds)
2 quarts ice water
5 teaspoons salt
2 teaspoons garlic powder
1 1/2 teaspoons celery salt
1 1/2 teaspoons pepper
oil for deep-fat frying
Directions:
Using a vegetable peeler, metal cheese slicer or mandoline, cut the potatoes into very thin slices and place them in a large bowl. Cover them with ice water and add the salt. Soak the slices for 30 minutes.
Drain the potatoes, place them on paper towels and pat them dry. In a small bowl, combine the garlic powder, celery salt and pepper. Set the seasoning aside. Editor's Tip: Make sure the potatoes are well-dried before you fry them for peak crispiness.
In a cast-iron or other heavy-bottomed skillet, heat 1-1/2 inches of oil to 375°F. Working in batches, fry the potatoes until they're golden brown, about three to four minutes, stirring frequently. Editor's Tip: Don't overcrowd the skillet! Frying the potatoes in batches ensures they'll crisp up evenly.
Remove the chips with a slotted spoon, then drain them on paper towels. Immediately sprinkle the hot chips with the seasoning mixture.
Source: tasteofhome.com
Drain the potatoes, place them on paper towels and pat them dry. In a small bowl, combine the garlic powder, celery salt and pepper. Set the seasoning aside. Editor's Tip: Make sure the potatoes are well-dried before you fry them for peak crispiness.
In a cast-iron or other heavy-bottomed skillet, heat 1-1/2 inches of oil to 375°F. Working in batches, fry the potatoes until they're golden brown, about three to four minutes, stirring frequently. Editor's Tip: Don't overcrowd the skillet! Frying the potatoes in batches ensures they'll crisp up evenly.
Remove the chips with a slotted spoon, then drain them on paper towels. Immediately sprinkle the hot chips with the seasoning mixture.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.