Prep 35 mins
Cook 10 mins
This is supposedly the way that potato chips were first made, by George Crum in Saratoga New York, around 1850. With all the types and variety of chips available today, they certainly have "come a long way baby, to get where they got to today"! nt
- 4 large oval idaho potatoes
- black pepper
- peanut oil (for frying) or vegetable oil (for frying)
- ice water
- 1⁄2 cup smoky barbecue sauce (optional)
- brown paper (bags)
- paper, toweling
- Pare potatoes and slice thinly and evenly (a mandolin works well for this).
- Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed.
- Heat oil in a large kettle or fryer to 375°F.
- Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry.
- Fry potatoes in small batches, until golden.
- Drain potatoes and place on clean brown paper, and season to your liking.
- Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary.
- Serve chips with smoky barbecue sauce.
We discovered these chips at Montgomery Inn in Cincinnati. My spouse loves them so much that I wanted to try these at home. I made these along side of some slow cooked ribs and they were just fabulous. Thanks for posting!
These are featured along with baby back ribs at Montgomery Inn in Cincinnati. The chips are great! Thanks Sue!!
Updated 10/29/07: I just had to give an update of this recipe. I just tried this recipe using sweet potatoes. I sliced one sweet potato with my mandolin slicer following the instructions in this recipe. I fried the potato slices in two batches. After each batch, I put the potatoes on a plate lined with a paper towel and sprinkled the chips with a cinnamon/sugar mixture. These were AWESOME. I couldn't stop eating them and finished off the whole plate. I think I just found my new favorite snack food. This is a great chip recipe. I like potato chips, but I live alone and can never finish off a big bag of chips. I usually end up throwing away over half a bag. Now whenever I am in the mood for chips, I can just make my own. I cut the recipe in half and still had a lot of chips. I had the chips with an Italian sub and some French onion chip dip. From now on, unless I have friends over, I am only going to use one large potato. I will be making this recipe often. Thanks for the great chip recipe and for helping me save money.