I’ve tried to make homemade potato chips several times in my life, and they were always soggy. I could never figure out what I was doing wrong. Recently, I decided to try again. With my buddy Cameron by my side, I pulled the chips out of the grease after a couple of minutes like I had always done. I walked back inside to grab the salt, and when I returned, Cameron said he thought they needed to fry a little longer. By that time the oil temperature was back up to 350 degrees when I dropped them the second time. After a minute or two, I pulled them again, and they were perfect! We found the secret to crispy homemade potato chips. If you really want to wow your Friday friends, serve these chips alongside some Best Onion Dip. They will not be disappointed!
Homemade Potato Chips
Ingredients:
Russet potatoes
White vinegar
Peanut oil for frying
Salt
Directions:
This recipe works best if you have an outdoor deep fryer or a small indoor fryer like a Fry Daddy. An hour or two before cooking, slice your potatoes as thin as possible. I use the slicing attachment to my mixer. Rinse the sliced potatoes several times to get as much starch off as possible. Soak the potatoes in cold water with some white vinegar added. Depending on how many chips you are making, I add about 1 cup of vinegar to about a gallon of cold water. When you are ready to fry, heat the oil to 350 degrees. Drain the water off the potatoes and shake to remove as much moisture as possible. Drop the potatoes into the hot oil cooking about 2 minutes. Pull the chips out of the oil allowing the oil temperature to return to 350 degrees. Once it does, drop the potatoes again cooking an additional minute or two. Drain well and transfer to a paper lined cooking sheet to dry. Salt the chips pretty generously. Store in an air tight container until use.
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