POTATO CHIPS
Steps:
- Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
- While the oil heats, line a large mixing bowl with paper towels.
- On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.
AIR FRYER POTATO CHIPS
These crunchy air-fryer potato chips are a salty, satisfying snack that's a cinch to cook up. A mandoline makes fast work of slicing the potatoes paper thin. Rinsing the sliced potatoes before cooking will remove most of the natural starch and prevent the chips from sticking together--don't skip this step.
Provided by Food Network Kitchen
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 3
Steps:
- Thinly slice the potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a couple paper towels. Dry the bowl as well.
- Add the dry potatoes back to the dry bowl and toss with the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
- Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are deep golden brown around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a large bowl and continue cooking the remaining pieces.
- Season the chips with a pinch of salt. Serve immediately or let cool and store in an airtight container for up to 2 days.
OVEN-FRIED POTATO CHIPS
Steps:
- Preheat the oven and prepare the baking sheet: Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
- Soak the potato slices, then pat dry: Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.
- Put the slices on a baking sheet, then brush with butter: Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
- Lower the temperature and bake: Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
- Sprinkle with salt and serve: Remove from the oven and sprinkle with salt to serve.
Nutrition Facts : Calories 430 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 8 g, Protein 9 g, SaturatedFat 7 g, Sodium 211 mg, Sugar 4 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
HOMEMADE POTATO CHIPS
Forget buying a bag of potato chips at the grocery store when you can make these at home. This quick and easy recipe will delight everyone in the family. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes Snacks
Time 1h
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Nutrition Facts : Calories 176 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 3g fiber), Protein 3g protein.
AIR-FRYER POTATO CHIPS
After I received an air fryer for Christmas, I discovered how simple it is to make potato chips in it. Good chips are an essential, crispy side for lunch. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 148 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
POTATO CHIPS
Make your own potato chips using your microwave. A tasty and easy alternative to store-bought potato chips (not to mention economical)! A mandoline would make slicing the potato into paper thin slices a breeze.
Provided by Jessica
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
- Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
- Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Nutrition Facts : Calories 80.2 calories, Carbohydrate 11.6 g, Fat 3.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 294.5 mg
HOMESTYLE POTATO CHIPS
Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Provided by ALMALOU
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
- Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g
CAJUN OVEN-FRIED POTATO CHIPS
This recipe comes from a Gourmet magazine way back in the 80's, and I still make them often my family loves these! If you want you can omit the Cajun seasoning! If you are lucky enough to own a mandoline, then use it to slice the potatoes. Your oven must be at 500 degrees to create a crispy potato slice! You could reduce the recipe to half if desired but why would you want too, you won't be able to stop eating these, they are that good, so better make the full amount!!!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Pat the potato slices dry using paper towels.
- Arrange the potato slices in one layer on two buttered cookie sheets pans.
- Brush the slices with melted butter.
- Bake in a 500 degree oven for 15-20 minutes or until the edges are golden brown.
- Sprinkle lightly with Cajun seasoning and coarse salt.
Nutrition Facts : Calories 354.3, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 126, Carbohydrate 49.6, Fiber 6.2, Sugar 2.2, Protein 5.9
OVEN-FRIED POTATO CHIPS WITH THYME
Categories Potato Side Bake Quick & Easy Fall Thyme Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Brush 2 large baking sheets well with some oil.
- Peel potatoes and with a mandoline or other hand-held slicing device cut length-wise into 1/8-inch-thick slices. Immediately arrange potatoes in one layer on baking sheets and brush with remaining oil.
- Bake potatoes in middle of oven until golden, 12 to 15 minutes, and while still warm transfer with a metal spatula to racks. Sprinkle with thyme and salt to taste. Chips may be made 3 days ahead. Cool chips completely and keep in an airtight container at room temperature.
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Estimated Reading Time 1 min
- Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
- Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
- Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
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