Updated: Aug 30
There are 101 potato chip brands out there, everything from thin and thick ones, to wavey ones. What's one thing 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 don't get nearly enough!
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 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 the oil to be 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
When you read the recipe below, you'll also notice the step to wash the potatoes repeatedly. This process will help to get rid of the starch in the potatoes. Removing the starch 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 them in oil until they stop bubbling, and let the oil drip off. Oh, and don't forget that you 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 more interesting. Completely optional, but we recommend you give it a try!
Without further wait, read the recipe below and get cooking!
"The Flying Chef"
Lemon Parmesan Potato Chips
Yield: 4 Cups
Prep Time: ~15-20 Minutes Inactive Time: ~15-20 Minutes Total Time: ~30 Minutes
1. 1 Large Russet Potato
2. 2-3 Cups Vegetable Oil
4. 1/4th Cup Grated Parmesan
5. 1 Lemon
1. Peel the potatoes and slice them very thinly using a mandolin. Set the potato slices in a bowl and fill it with cold water. Let it sit for 10 minutes.
2. Drain the water and continue to fill the bowl and drain until the water is clear.
3. Pat the potatoes dry with a kitchen cloth or paper towel- you want as little moisture as possible!
4. Heat the vegetable oil to 350 degrees Fahrenheit in a heavy bottom pan or Dutch oven. Place the slices in the oil in batches; you want to cover the oil with the potatoes in one layer. Fry till the potatoes are golden brown and no longer bubble around the edges.
6. Place the cooked potatoes on a cooling rack. Sprinkle with salt, parmesan, and a small amount of lemon.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
Be careful with the amount of lemon you use- it can be reasonably strong.
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.