Make It Yourself--potato Chips-ci |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Another of my why buy and non recipe recipes! It's 2 ingredients(four if you stretch it), and it's easy. I highly recommend a mandolin for the slicing, though, and use either a large pot and thermometer for the frying, or a deep fryer. Ingredients:
6 large russet* potatoes |
peanut oil for frying |
2 large bowls water |
1/4 cup sea or kosher salt |
'various seasonings, if desired, ie dry ranch dressing, dry bbq seasoning, lemon pepper, salt and black pepper, cayenne or chili, dill, etc |
*i have tried yukon gold for these, but they didn't work as well for me...they didn't get as crispy, which is our preference |
Directions:
1. Slice unpeeled potatoes very thinly preferably using a mandolin or similar gadget
2. Immediately put sliced potatoes in a large bowl of water.
3. Rise and repeat a few times til water is clear.
4. Drain water and refill with very cold water(even add ice, if you'd like) and 1/4 cup salt.
5. Let stand about an hour. Keep cold by adding ice or keeping in the fridge.
6. Heat oil (about half full)in large dutch oven til oil hits between 375-400-make sure it doesn't go below 350, for sure, and don't let it go over 400), or use a deep fryer set between these temps.
7. Drain potatoes well between 2 kitchen towels and drop them in small batches into oil.
8. Fry them, turning frequently until evenly golden brown(about 3 minutes or so)
9. Drain immediately on paper grocery sacks
10. Sprinkle with salt and any seasonings, from above.
11. These can be stored in paper lunch bags for a few days, but change bag out for new as small grease spots are observed to help keep them crispy!
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