Name: Saratoga Chips
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 large oval idaho potatoes; salt; 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

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Recipe by PalatablePastime

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Saratoga Chips created by Crafty Lady 13

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

Ready In:: 45mins
Serves:
Units:

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ingredients

4 large oval idaho potatoes
salt
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

directions

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.

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RECIPE MADE WITH LOVE BY

@PalatablePastime

Contributor

@PalatablePastime

Contributor

"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"

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review by ARathkamp

12/13/2009

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!

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review by Greg Barrow

6/11/2009

These are featured along with baby back ribs at Montgomery Inn in Cincinnati. The chips are great! Thanks Sue!!

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review by Crafty Lady 13

8/17/2008

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.

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photo by Julie Bs Hive

2/2/2008

1

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review by Julie Bs Hive

2/2/2008

Another childhood memory. I remember making these with my best friend and after taste-testing my GD Carly asked "why do we buy chips when these are so much better?" - out of the mouth of babes! I sliced mine on a #2 because we favor a heavier chip and a darker one too. I did put out some extra salt and BBQ sauce but we all preferred the plain ones. Made for the Aussie Swap and so glad I did.

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