101 Cooking For Two - Everyday Recipes for Two: How to Make Potato Chips

Thursday, June 27, 2013

How to Make Potato Chips

How to Make Potato Chips from 101 Cooking For Two
Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures.

You only need  a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.


Rating

Notes:
1) I used Yukon Gold potatoes just because that is what I had. Russets or about any potatoes should work.
2) I used Peanut oil which is also what I happened to have. Any vegetable oil should be fine.
3) I cut about 1/16 inch with a mandolin. You can use a potato peeler if you don't have a mandolin. If you have crazy ninja knife skills then you can cut the slices. But if you have those knife skills, you probably don't need this tutorial.
4) The temperature of the oil is very important. Try for 375 plus or minus 25 degrees. The temp will drop when you put in the potatoes so start on the high side of the range. Once you get the potatoes in the oil, increase the burner a little to keep the temp up.
5) Thicker chips will take longer and thinner shorter time than what I state in the recipe.
6)  "Don't crowd the pan" meaning you can cook batches about the size of the surface of the oil. The chips can overlap a little but not piled up.
7) Drain on paper towels. Add the salt while they are still hot and oily.

Start with 1 small to medium potato per person (Scale to amount needed). Here are three small Yukon Golds. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.
 Scrub well under running water and cut out any bad spots.
Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you're that good. Put the slices in cold water.
 Rinse the potatoes and drain several times until water is clear.
 Spread the potato slices on a towel and pat dry with a paper towel.
Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350.
Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.
Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil. Each small potato was about one "batch".
Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.
How to Make Potato Chips from 101 Cooking For Two



How to Make Potato Chips


Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures. You only need a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.
Ingredients
  • 2 medium potatoes russet or Yukon gold preferred (Scale to amount needed)
  • 3-4 cups vegetable oil
  • salt to taste
Instructions
1) Start with 1 small to medium potato per person. This is a good time to start the oil heating. Use 3-4 cups of vegetable oil over medium heat to start. I used 4 cups of peanut oil but almost any vegetable oil should be fine.2) Scrub well under running water and cut out any bad spots.3) Cut thin with a mandolin. I used the extra thin setting. My $25 mandolin is earning its keep. You could use a vegetable peeler or cut with a knife if you're that good. Put the slices in cold water.4) Rinse the potatoes and drain several times until water is clear.5) Spread the potato slices on a towel and pat dry with a paper towel.6) Get the oil temp to about 375. Use an instant read or candy thermometer. Try to stay under 400 and above 350. 7) Add slices one at a time rapidly. Add enough to approximately equal the surface are of the oil. They can overlap a little but you do not want a pile up.8) Allow to cook for about 2 minutes until starting to brown some. Then flip and stir occasionally until nicely brown (about 2 minutes more). Time will vary greatly depending on thickness of potatoes and exact temperature of the oil.9) Spread over a paper town covered tray. While still hot and oily, sprinkle with salt and any other flavoring you want.
Details
Prep time: Cook time: Total time: Yield: 2 servings

Updated

June 27 2013

Dan Mikesell

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6 Comments:

At June 28, 2013 at 3:57 PM , Blogger Coleens Recipes said...

I loved your tutorial almost as much as I loved those photos!! I really want to try this. I am the kind of person who looks for the darker potato chips in the bag (I love them), so this is a fun way to make a whole batch of "darker" chips. Thanks for sharing.

 
At June 28, 2013 at 10:33 PM , Blogger Doug DeFrees said...

Having cut myself using a mandolin without using the guard (but only once), your photo makes me nervous.

 
At June 28, 2013 at 10:41 PM , Blogger Dan Mikesell said...

We had a brand of chips here that did darker chips and advertized it. Very good. In this recipe, they need to be that brown or they are not crispy.

 
At June 28, 2013 at 10:45 PM , Blogger Dan Mikesell said...

I use the guard about half the time, usually when doing something other than potatoes that seem to go well for me. My guard is a pain in the a_s. Maybe I should get a better mandolin.

 
At June 30, 2013 at 8:50 AM , Blogger Charlene said...

I made home made potato chips a couple of weeks ago--a bit batch of them--that's all I cooked, so we could eat all we wanted. I didn't do the water rinse, though, maybe I'll try that next time.

 
At June 30, 2013 at 2:05 PM , Blogger Dan Mikesell said...

The rinse removes starch and will help make them crispier.

 

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