If you’re not on a diet, a potato chip just could be considered the ultimate snack.
The salty goodness, and variety of seasonings, make potato chips a great addition to an informal dinner or just for general snacking.
Yes, I know there are doctors out there who might read this that will quibble over the nutritional value of potato chips. But, in my own defense, I do limit my intake (as much as I can) and have even figured out a way to make a suitable substitute for the store bought version at home.
My friend, and I use the term loosely; Paula Deen came up with a pretty straightforward method of cooking potato chips at home. Actually, I don’t think Paula actually came up with the idea, but it’s a good one any way.
If you’re thinking you might want to try to make your own potato chips, there is one rule that you must remember: slice the potatoes thinly! The thinner the potato slice, the crispier you can make your chips, and we all know that crunch is key with this wonderful snack.
In Paula’s directions to making your own chips, peanut oil is essential. This kind of oil has a higher burn temperature which means you can get it hot enough to fry the chips without the oil giving off smoke or that weird burned taste to the food.
Peanut oil for frying
Thinly sliced potatoes
Slice potatoes thinly and allow to lay on paper towels to release any liquids before frying. Fill a deep pot no more than half way with oil and heat to 350 degrees. Drop potato slices by small amounts into oil and fry until golden brown (usually about 2 to 3 minutes). Remove from oil to a paper towel-lined dish to drain. Salt to taste.
If you’re looking for a little kick to your homemade chips, just keep in mind the kind of seasonings your family likes. From barbecue, Cajun, and onion flavorings the possibilities are endless. With the money you’ll save by making your own chips you can afford to try several seasonings.
If you want to try a microwave version of potato chips, this one seems to work best.
Homemade Potato Chips
1 russet potato
Non stick spray
Parchment paper or glass plate
Salt and Pepper
Cut a piece of parchment paper to fit the inside of your microwave. Carefully slice1/3 of a potato into paper-thin slices using a mandolin, vegetable peeler, or sharp knife. You don’t want to cut any more than this because any extra slices lying around waiting to be cooked will turn pink in color. Completely coat the parchment paper with non-stick spray and place the potato slices in a single layer. Spray the potato slices with non-stick spray and lightly sprinkle with salt and pepper. Turn off the rotating option on your microwave and cook for 4-5 minutes. Cooking times will vary based on the strength and power of your microwave. Some chips may turn very dark brown. Ideally you want them light and golden. Repeat the process until you’ve used your entire potato.
Experiment with seasonings like Parmesan cheese, garlic powder or a variety of spices mixed together.
Remember if you’ve got an idea you’d like to see here, just leave me a comment below in the comment section or give me a call at 867-4876.