Prep 5 mins
Cook 5 mins
My significant other bought me some new kitchen gadgets and a Wolfgang Puck food processor was one of them - was playing around making scalloped potatoes and one of the potatoes got a little thin cut - and then came the idea homemade potato chips! Enjoy.
- If you have a food processor set your slicing blade to 1/4" this seemed to be the best slice size, or of course you could use the mandolin, slice your potatoes skins on (well scrubbed of course).
- Immediately submerge in a large bowl of water that contains 4 cups of ice and 2 cups of cold water. Allow the potatoes to rest in the cold water for 20 minutes.
- On a large towel place each potato slice on the towel and blot dry.
- Heat your oil to fry temp just over 320°F and under 370°F gives the best results. Being careful not to over crowd the pot place 6-8 potatoes into the oil and cook to golden brown flipping as you go.
- With a slotted spoon or a spider remove your chips from the oil and place on paper towels to drain any excess oils.
- Sprinkle with salt - or be adventurous and add anything you think you might like as a flavor.
Mmm.. crunchy home made potato chips! DH kept eating them even while I was still draining them on paper towels and wasn't ready to serve it yet. I was weary about using my mandolin as I cut myself before nor did I use the processor as I didn't feel like looking for that bladed part. Instead, I used the vegetable peeler in slicing them thinly using small potatoes. Works for me! So delicious! Thanks once again for an easy fabulous recipe, V!
Much healthier than what they sell us in the stores, no matter what they say on the package! Great idea and I am going to do plantains too! Jelly :)
Fabulous and crunchy thank you. Both my girls enjoyed this a lot. I sprinkled with some garlic salt.