Quick Recipes and Easy

Quick And Easy Way to Make Homemade Potato Chips

Oh, how I ADORE potato chips. Ever since I can remember, I hoarded the potato chip bag and could hardly manage to share. Yes, how self-absorbed ! So, to get over my selfishness, I chose to share my passion for potato chips by always having a supply on hand – without having to run to the store every 3 or 4 days!

At any rate, I may convert you to a snack-aholic with these beyond belief homemade potato chips that are simple to make and you’ll never want to go back to the bagged, store-bought kind again. Trust me, you’ll like them!

Are you the creative type? How about making your chips of the mixed variety? Make them not just with Russet potatoes, but try making some of your chips from Finnish yellow or Peruvian purple potatoes.

Just be aware that each kind of potato has its own moisture content. So, you’ll need to fry up batches individually. Once finished, you’ll have a lovely mix of homemade delicacies – no longer everyday, but splendidly done potato chips.

Making your own potato chips doesn’t have to be a chore. Delight in frying up fresh batches and sharing them with your family and friends. The freshness makes such a huge difference and the people you share with, will like you for the small bit of extra effort.

What you’ll need:
- 4 large russet potatoes
- large bowl of ice water
- 2 quarts of peanut oil
- sea salt to taste
- Electric fryer

First, scrub, your potatoes thoroughly. Get all that earthy stuff off of them until they are as clean as they’ll get. Then, with a sharp knife, thinly slice the potatoes, or use a vegetable slicing machine. Place the slices in a the bowl of ice water and soak for 1 hour.

With your electric deep-stout fryer or deep-stout fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn’t come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-stout thermometer to gage the temperature.

Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain.

Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain ancient potato chips a face lift. But go simple! A small seasoned salt goes a long ways.

You can serve these gorgeous chips either warm (absolutely my favorite way) or cold. Or, just store them in an air tight container. Certainly make sure you have more on hand than you reckon you’ll need, because these yummy potato chips will disappear quicker than you can say, “Potato Chip Heaven!”

Sara Gray is an avid lover of appetizers and has made a fantastic website called simple-appetizer-recipes.com Simple Appetizer Recipes where you can find tasty thoughts for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip thoughts, and appetizer soups.

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