← Back to Search Results
frying
Homemade Potato Chips Recipe-4228

Photo by:
Comments: 0
 

Recipe

For extra-special occasions, take the time to fry up a batch of potato chips. (For a rainbow of chips, make the carrot, parsnip, and beet variations too.) Here are a couple tips for chips: First, be sure to use starchy brown-skinned potatoes, the bigger and older the better. Second, do not try to cut the chips by hand—a mandoline or a similar slicer is imperative. And, finally, don’t salt the chips until just before serving, as the salt could wilt them.

Yield: Makes 4 to 6 servings

Ingredients

  • 1 ½ pounds large baking (russet) potatoes, peeled
  • Vegetable oil for deep-frying
  • Salt to taste

Directions

1. Using a mandoline or plastic vegetable slicer, cut the potatoes into paper-thin rounds, less than 1/16 inch thick. As they are cut, place in a bowl of cold water. Let stand while you heat the oil.

2. Place a wire cake rack on a jelly-roll pan. Line a roasting pan with crumpled paper towels. Pour enough oil into a deep Dutch oven to come about 3 inches up the sides. Heat the oil over high heat until a deep-frying thermometer reads 350°F.

3. Drain the potatoes well. Line a work surface with paper towels and spread one layer of potatoes on it. Cover with paper towels and continue layering, separating each layer of potatoes with more paper towels. Pat the potatoes completely dry.

4. In batches, without crowding, deep-fry the potatoes, stirring often with a wire-mesh skimmer to separate the chips, until they are golden brown, 2 to 3 minutes. Using the skimmer, transfer the chips to the wire rack to drain briefly, then move them to the crumpled paper towels to remove excess oil. Separate each layer of fried chips with more paper towels.

5. As soon as all the chips have been fried and drained, serve or transfer to a large roasting pan to store. The potato chips will crisp as they cool. Store uncovered, and serve within 6 hours.

6. Just before serving, sprinkle with salt.

Carrot Or Parsnip Chips Using a mandoline or plastic vegetable slicer, cut carrots or parsnips lengthwise into strips less than 1/16 inch thick. Soak, drain, dry, and deep-fry as for potato chips.

Beet Chips Rub your hands lightly with vegetable oil to keep the juice from staining your skin. Peel the beets. Using the mandoline or plastic vegetable slicer, cut crosswise into rounds less than 1/16 inch thick. Soak, drain, dry, and deep-fry as for potato chips. (If deep-frying a variety of chips, fry the beets last, as their juice can color the oil.)

Notes

Make-Ahead: The chips can be prepared up to 6 hours ahead.


© 2002 Rick Rodgers
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6 and includes 1/2 teaspoon of added salt.

169kcal (8%)
14mg (1%)
22mg (37%)
0mcg RAE (0%)
472mg
26mg
2g
1g
2g
20g
0mg (0%)
201mg (8%)
1g (3%)
9g (15%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
big-fat-cookies Big Fat Cookies
by Elinor Klivans
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?