Homemade Potato Crisps Recipes

HOMEMADE POTATO CHIPS

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.

POTATO CRISPS WITH GOAT CHEESE AND OLIVES

Steps:

• For the crisps: Fill a medium saucepan with 1/2 inch of vegetable oil. Heat over medium heat until the oil reaches 350 degrees F on a deep-fry thermometer. Slice the potatoes 1/8-inch thick, using a Japanese mandoline. Working in batches so as not to crowd the pan, fry the potatoes until crispy and golden brown, about 4 minutes per batch. With a spider or slotted spoon, remove the potatoes to a paper-towel-lined tray and drain well. Season with a few grinds of black pepper.
• For the goat cheese: Using a rubber spatula, mix the goat cheese, mascarpone and orange zest together until well combined and smooth. Set aside at room temperature.
• For the olive spread: Add the olives, capers and rosemary to a food processor. Pulse until finely chopped. Add the olive oil and pulse to puree; the finished spread should still have a little texture but be cohesive.
• To assemble: Place a dollop of the goat cheese mixture on each potato crisp and top with a spoonful of the olive spread.

AIR-FRYER POTATO CHIPS

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.

SWEET POTATO CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

HOMESTYLE POTATO CHIPS

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.

POTATO CHIPS

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.

HOMEMADE POTATO CRISPS

Steps:

• Pour the vegetable oil into a plastic sandwich or freezer bag. Add the potato slices, and toss to coat.
• Coat a large dinner plate lightly with oil. 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.
• If you want salt and vinegar; soak the raw potatoes in vinegar (cider/malt/red wine vinegar - all work well and produce different flavours) for 15-20 minutes for the best flavor. The potatoes may start to turn brown, but don't worry - they'll turn brown after they cook anyway.

EASY ROASTED POTATO CRISPS

Steps:

• Use a roasting pan with a drip rack. Spray the pan, line it with tin foil, insert rack, spray the rack and interior tinfoil.
• Wash potatoes, then slice thinly lengthwise. Place potatoes (skin side down for end pieces) flat on drip rack, spray lightly with butter flavored fat-free cooking spray, then sprinkle generously with McCormick Grill Mates Salt-Free Steak Seasoning. Roast in 400 degree oven for 1 hour until wedges are tender and crispy. (Note: If McCormick's Salt-Free Steak Seasoning is too spicy for you, substitute Mrs. Dash Grilling Blend Steak Seasoning)
• Serve with grilled turkey-burgers (using McCormick's Salt Free Steak Seasoning) on wheat buns, and no salt added ketchup on the side if desired.
• You can also wrap these in tinfoil and cook on your grill if desired.

OVEN-BAKED POTATO CRISPS

Steps:

• Preheat the oven to 375 degrees. Use a vegetable peeler to cut the potatoes into long, thin strips. Press between paper towels to dry. Place in large bowl and toss with the olive and chili oils.
• Oil 2 baking sheets well. Arrange as many potato strips as possible on the pans, keeping them in a single layer. Rotate the trays halfway through cooking if your oven heats unevenly. Bake until browned and crisp, about 10 minutes. Repeat until all of the strips are baked. Sprinkle with salt just before serving.

SALT & VINEGAR CRISPS

Steps:

• Wash the potatoes and slice thinly. It's tricky to get slices of the right thickness: either use a knife, slicing as thinly as you can without breaking, or a mandolin if you have one. Put the slices in a dish, cover with the vinegar and 1 tsp sea salt, and leave for 20 mins. Heat oven to 180C/160C fan/gas 4.
• Drain the slices, pat dry gently with a tea towel and put them in a plastic food bag. Add the olive oil and 1 tsp sea salt. Jiggle the bag gently, then arrange the slices on two baking trays. Bake for about 30 mins, but check after 15 mins: you might need to swap the trays' positions or turn them around if one side is browning too quickly.
• While the potato slices are cooking, butter the bread and spread half the slices with a thin layer of ketchup. When the crisps are beautifully golden, remove from the oven, lay them on kitchen paper and sprinkle with more sea salt. Pile the crisps onto the ketchup-ed slices of bread in a double or triple layer. Add the top layer of buttered bread, cut off the crusts and eat immediately.

HERBED POTATO CRISPS

Steps:

• Pre-heat the oven to a high temperature.
• Cut the unpeeled potatoes into 1/4 inch slices.
• Place the potato slices on well-greased oven trays.
• Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
• Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
• Sprinkle with combined salts and serve.