Monday, June 1, 2015

Potato Chips

There are so many prepackaged potato chips so why making my own? Just to test it out and see if I can really make my own potato chips.

The one thing about deep-frying is using the oil wisely. Cooking oil can be really expensive. Recently, I switched the safflower oil to sunflower oil. I read that sunflower helps in reducing seasonal allergy reaction. But one bottle of sunflower oil is almost four dollars. So using oil wisely means to use it more than one time.

I usually deep-fry something sweeter like my puff rice or sopapilla. I'd use the same oil to deep-fry potato chips. I even use the same oil to make something savory like my chicken wings before I throw it out.

A few things to keep in mind before making potato chips. Be sure to buy organic potatoes. Yes, potatoes are one of the dirty dozen. If you want to keep the potato skins on, be sure to scrub them clean. I use a mandolin as it's easiest way to slice potato thinly. This is a must. If the potato is too thick, it would take too long to cook in order to achieve the crunch. Another tip for making potato chips is to put them in cold water to prevent browning. Plus, the water takes away starches, making the chips crunchy.

Potato Chips
make as much as you like

organic russet potatoes
cooking oil for frying, like safflower or sunflower
sea salt to taste
  1. Place about 2-inch deep of cooking oil in a heavy bottom pot.
  2. Attach a frying thermometer and heat the oil to 350F degree.
  3. While the oil is heating, place cold water in a large bowl. Place a wiring rack on top of the baking pan. Set both of them aside.
  4. Using a mandoline, slice the potato thinly, putting the sliced potatoes in a cold water to prevent browning.
  5. Once the oil is at the right temperature, drain potato slices. Then using a clean towel, dry them off.
  6. Place the dry potato slices into the oil. TIP: Frying them in batches to prevent the oil temperature to drop.
  7. Fry the potato slices until golden brown, about 2-3 minutes total.
  8. Using a slotted spoon, place the potato chips on a wiring rack, allowing the oil to drain.
  9. Sprinkle deliberately with sea salt. Enjoy them as a side dish or for snack.
STORING: Because these potato chips are fried, it's best to eat them after they are fried.

Allergy Info: These potato chips are free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts, and fish.

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