In this video, Vickie demonstrates how to make potato chips at home.
“The first time I made a small batch of these chips for Bill and our four children using the potatoes we grew, I ate almost the whole thing myself —still warm. They tasted that good, even with no salt.”
- Potatoes medium, unpeeled and scrubbed 6
- Peanut Oil 4-6 cups
- Sea Salt to taste
- Thinly slice the potatoes on a cutting board with a sharp knife. The slice should be thicker than what a commercial slicer produces. Try to create a uniform slice thickness so the potato chips cook evenly and completely.
- In a heavy pot, heat the oil to 375°F–380°F. Continually check the temperature with a cooking thermometer.
- Drop one potato slice into the hot oil. If the slice begins to cook rapidly, bubbling around the edges, the oil is hot enough. If the oil temperature is too low, the potato slice will absorb the oil.
- Carefully add 1 cup of potato slices to the oil. Stir gently to prevent the slices from sticking together. Cook until golden.
- Remove the chips from the oil with a slotted spoon and drain on a paper towel. Sprinkle with sea salt while still warm. Continue cooking small batches until all potatoes are cooked.
- Serve warm or cooled.
o TIP Make sure to find the right type of potato for your chips. There are many different varieties of potatoes.
Some are grown for table use—boiling, baking, or frying—while others are grown specifically for food processing.
Chip-stock potatoes are low in sugar content and high in dry matter. They are grown to produce “white” potato chips.
Chip potatoes aren’t normally found in the supermarket unless a chip-stock grower has an oversupply. Early crop potatoes, like those in spring and summer, will usually cook to a light golden colour. Unless you prefer dark potato chips, don’t purchase potatoes with yellow or gold-coloured flesh to make potato chips. Try using round white table potatoes.Tags: miss vickie's kitchen, potato chips, sea salt