Homemade Potato Chips


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There are 101 potato chip brands out there, everything from thin ones, thick, wavey, and everything in between. What's one thing do they have in common? Well, that simply comes down to the lack of chips! The bags are filled with so much air to prevent the chips from getting crushed that you genuinely don't get that many!


Rather than paying $4.00 for a bag of potato chips, this recipe will use just one large russet potato and get you roughly the same amount of chips as a standard bag.


This recipe is truly a marvel, but there is no need to limit yourself to just potatoes. Any root vegetable will do. Thinly slice some carrots, beets, or my favorite, parsnips, and follow the same guidelines.


The most important thing to monitor here is the temperature. You'll want a quick reading digital thermometer for this recipe, or indeed any recipe. The day of thermometers with the classic round dial is over. They are harder to read and need to be calibrated constantly. But back to the temperature. We want around 350F when you put the chips in. Yes, when we put the chips in, the temperature will decrease, but it will come up to 350F once more. This slow increase will help ensure the chips are crisp.


We should also mention what will happen when the temperature gets too high. Whenever your oil starts to splatter everywhere and make a mess, it's far too hot. Simply turn down your temperature. They market all these splatter screens to fix this issue, but the fix is free- turn down your stove.

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When you read the recipe below, you'll also notice washing the potatoes over and over. This process will help to get rid of the starch in the potatoes. Removing the scratch helps to obtain a crisp chip. Skip this step, and you'll have a chewy potato chip.


This recipe is straightforward, no-nonsense, and near foolproof. Wash the potatoes, fry in oil until they stop bubbling, and let the oil drip off. Oh, and don't forget that you get to control the thickness and saltiness! Simple, delicious, and cheaper than a bag half full of chips.


We've even added some grated parmesan and a squeeze of lemon to make the chips a little more interesting. Completely optional, but we recommend you give it a try!


Without further wait, read the recipe below and get cooking!


Cheers

Chef Olson

"The Flying Chef"

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Chef Notes:

- Be careful with the amount of lemon you use- it can be reasonably robust.

- When putting the chips on a drying rack, I like to put a pan underneath to help catch any oil dripping off it- a little easier cleanup.

- If you are frying the potatoes and have oil splattering everywhere, your oil is TOO HOT! There is no need to buy a splatter screen- just turn down your burner.

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