Monday, April 07, 2008

Home Made Potato Chips

Are really too bleeding simple not to do. They are also far, far better. They taste like potatoes, they taste like food. Plus, they look like this:



Scrub your russet potatoes very well, pat them dry. Use a mandoline, or a box grater's slice tooth. A food processor will chop them up too much, a knife, even in the hands of a master will take too long. I don't peel mine, the added flavor and added texture from leaving the peels on is something I enjoy, but if you want to peel, be my guest. As soon as you get your slices made place them in an ice water bath for at least two hours. If you don't put the bath in the refrigerator, keep checking the ice and keep that baby cold. This is what will give you the total crisp texture. Drain the potato slices well, dry them thoroughly when you're ready to cook.

Heat an ample amount of oil. I use peanut oil in a cast iron saucepan, but any good light vegetable oil will do. Temperature is important, we are wanting 290°, not too hot, but certainly not a slow cook. Slow cooking will give you greezy chips. We don't want greezy.

Put the chips into the hot oil, taking care not to spalsh yourself. I have a chinese bamboo handle basket that works great for dipping them out of the hot oil when they are floating on the top and the bubbles have almost quit. You want a light, golden brown color, the chips will continue to cook after you remove them from the oil. Dust them lightly with salt, use sea or kosher salt here, after all, you've gone to the trouble of cooking your own chips, use the top line salts.

You won't need to gussy up with flavors and crap like this. The potato flavor, the brilliant texture will jump in your mouth without a lot of distraction.

Give this a try, it's easier than you think, and way better than you can imagine.

3Beez

12 Comments:

Anonymous tata said...

How do you feel about sweet potatoes done this way?

8:35 AM  
Blogger seventh sister said...

another advantage is that you can use organic ingredients and with potatoes, that is kind of a big deal now days.

10:01 AM  
Blogger BadTux said...

Ever try to bake potato chips to get rid of the grease? While I love fried foods, neither my waist nor my blood pressure like them :-(.

- Badtux the Rotund Penguin

3:01 PM  
Blogger Lisa said...

7th sister,

Admirable quest that, but they're all going to be GMO soon, right?

MB: have you ever baked your potato chips? This one food is ranger's favorite, BTW.

5:46 PM  
Blogger The Minstrel Boy said...

i've never baked my chips, but i'll do some digging and some asking around and see if i can find something. then i'll test it and report back to ya'll.

6:45 PM  
Blogger Lisa said...

Excellent, thanks.

7:28 PM  
Blogger maurinsky said...

I saw a recipe recently for baking potato chips, darned if I can remember where, though.

8:50 PM  
Blogger seventh sister said...

lisa, if we don't do something soon, everything will be gmo. That is why they are saving seeds in Norway. All the cross pollination is messing up everything. The danger is that a blight of some kind could wipe out a whole plant species if all the strains were related.

9:11 PM  
Blogger pissed off patricia said...

What is this cooking you speak of? Is that what's supposed to happen in the room with the big cold container and the once turned on, hot appliance?

5:19 AM  
Blogger pogo said...

PoP, it's what they do in the back of restaurants.

8:26 AM  
Blogger Lisa said...

7th sister,

It is worrisome. How come Monsanto gets to impose their seed-buying protocol upon agribusiness?

9:40 PM  
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3:56 PM  

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