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.
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
HOT GARLIC POTATO CHIPS
From the Union Square Cafe cookbook. I've made these and they are addictive. These can be made several hours in advance. Store in tightly closed container and reheat at 350 degrees until hot Toss with garlic butter at the last minute.
Provided by DonnaColorado Johns
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- With mandoline or sharp knife, slice potatoes about 1/16 inch thick. You should have about 6 cups. Place potatoes in large bowl and rinse with cool water until the water runs clear. Thoroughly dry potatoes, first in a salad spinner, then on paper towels. (Any moisture left on potatoes will cause the oil to spatter).
- Pour oil into 6-quart heavy bottomed saucepan, 8 to 10" in diameter. The oil should be about 1 1/2 inches deep. Heat the oil to 315 degrees F.
- Gently fry the potatoes in two or three batches until light brown and crisp. Stir with slotted spoon to ensure even cooking. Each batch should take 15 minutes to cook. If the potatoes brown faster, the oil is too hot.
- As you remove each batch of chips, place them on a cookie sheet lined with paper towels. Place the chips in a large mixing bowl.
- Over medium flame heat butter and garlicin a saucepan, without allowing garlic to brown. Drizzle butter mixture over potatoes, add parsley, salt and pepper, and mix thoroughly with a rubber spatula. Serve hot.
Nutrition Facts : Calories 2090, Fat 223.9, SaturatedFat 31.9, Cholesterol 15.3, Sodium 438, Carbohydrate 25.4, Fiber 3.2, Sugar 1.1, Protein 3.1
HOT GARLIC POTATO CHIPS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.
HOT POTATO CHIPS WITH BLUE CHEESE SAUCE
Steps:
- Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
- Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
- Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.
SWEET POTATO CHIPS RECIPE BY TASTY
Here's what you need: large sweet potato or yam, olive oil, salt, pepper, dried thyme
Provided by Robin Broadfoot
Categories Sides
Yield 1 serving
Number Of Ingredients 5
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!
Nutrition Facts : Calories 710 calories, Carbohydrate 55 grams, Fat 54 grams, Fiber 8 grams, Protein 4 grams, Sugar 17 grams
HOT POTATO CHIPS
Steps:
- Pour the milk into a small saucepan and bring to a simmer over low heat.
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
- Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
- Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
- Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.
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