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Week Something In the Kitchen

July 9, 2010

Homemade Potato Chips

Brian will be the flashy, glitz and glam, recipe poster, and I’ll take care of the more “meat and potatoes” side of things.

-3-4 decent sized Yukon Gold Potatoes

-an oil that has a high smoke/flash point. I like canola, but vegetable or sunflower or anything light will work. You’ll need enough so that you chips will float.

-whatever seasoning you want. I think ground rosemary would be good, but salt and ketchup is my “go to”. 🙂

The first trick to deep frying your own potato chips is to hard boil the potatoes. So first thing, get a pot of water on the stove and bring it to a rolling boil. Clean the dirt off the potatoes and plunk them on in and let boil for 8 minutes. You want to boil them long enough to remove the starch but keep the skins. If the skins start to come off, you’ve boiled them too long. No big deal, they’ll still be good. After you’ve boiled them for 8 minutes, drain the water and let potatoes sit on cutting board to cool for a bit. They’re kind of hard to handle right out of the boiling water. If you have a mandolin, this is a great opportunity to use it. If not, this is a great opportunity to practice some knife skills.

For easier cutting, I slice the potatoes in half, then put the cut side down. This way it stabilizes the potato while you’re pushing down with the knife. You want to slice the potatoes as thin as you can. They’ll be good sliced a little thick, but I like mine really thin so they have a nice crispy crunch when they come out of the oil.

While you’re cutting, put your oil in a deep pot and turn the heat to medium to medium high. You need to keep a good eye on the oil. If it starts to smoke, remove the pot from the eye and let cool, and bring the heat down a couple notches. When you put the potatoes in, there will be some steam, and that’s OK, but smoke is not your friend. You need the deep pot because when you put them in the oil bubbles and rises. That’s OK, but don’t let it boil over.

While you are slicing, toss one chip in. If it sinks, your oil isn’t hot enough. Once it floats, you’re ready to go. Slowly add your chips. You want to add as many as possible but at the same time all the chips need to be submerged and not up and out of the oil. Probe and move around the chips and once they feel pretty crisp go ahead and take them out. If they start to turn brown, I don’t think the flavor is as good. Take them out and put them in a big metal bowl. Toss in some spices to taste, toss and enjoy. I’ve found these to be a big hit if your are entertaining, but that involves being really hot over the stove at your party. Your call though. Good luck and please be careful.

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