vovatn.blogg.se - Homemade potato chip slicer

To remove the chips from the oil, use a metal slotted spoon! Then let the oil cool before throwing it away or storing it.

A mandolin will ensure evenly sliced, thin chips as well! Try to cut them around to 1/16th of an inch up to 1/8th off an inch for a thicker chip. We have a slicer at home so we used that to make the slicing go fast. To do this, you can use a mandolin or a sharp knife and a steady hand.

Thinly Slice the Potatoes! Before frying, you will want to thinly slice the potatoes into potato chips.Serve with your favorite dipping sauces or my homemade ranch. Transfer & Salt: Transfer chips to a paper towel lined plate.I like to use the handle of a wooden spoon. Be careful when stirring not to break up the chips. Turn heat to high and cook for 10-12 minutes, stirring occasionally. Fry up the Potatoes: Add the oil and potatoes into a medium saucepan.This ensures the salt with stick to the potatoes. Salt: A course salt like kosher salt or sea salt is great for a little added texture! Make sure to add the salt immediately after the potatoes come out of the hot oil.Peanut Oil: I like to use peanut oil here, but if you or anyone in your family is allergic to peanuts, you can use vegetable or canola oil.Russet Potatoes: Whenever I am frying potatoes, I like to use Russet potatoes due to their lower moisture content.These homemade chips only use 3 ingredients for salty-snack heaven! Here’s what you’ll need: You can dip these chips just like fries into your favorite dips like ketchup, mayo, or ranch! This recipe is awesome because you don’t need a thermometer, there is no soaking involved and no double frying! This recipe could not be easier! As the oil warms up the potatoes start to become tender and as the oil gets hotter the potatoes start to brown and crisp up. Simply add the sliced potatoes and COLD oil to a medium saucepan and turn the heat to high. Making potato chips at home couldn’t be easier! I used the same frying method as I did with my homemade French fries.

Once you try your own homemade potato chips, you will understand why the effort it totally worth it! There is something so special about them being slightly warm out of the oil instead of grabbing them from a bag you bought at the store! Using fresh potatoes and course kosher salt, I think I have officially perfected the potato chip. Perfectly crispy and salty is exactly how I want my potato chips. Save The Absolute BEST Homemade Potato Chips