Potato Chips Without The Hips Recipes

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.

SALT AND VINEGAR POTATO CHIPS

Steps:

• Put potato slices in a large bowl. Pour enough cold water over the potatoes to cover completely. Soak potatoes, gently agitating every 10 minutes, for 30 minutes; drain.
• Spread potatoes slices onto paper towel; pat dry with more paper towels.
• Mix vinegar and 1 cup cold water in the large bowl; add potatoes. Cover bowl with plastic wrap and refrigerate for 30 minutes, stir gently, and continue chilling at least 30 minutes more.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, use a slotted spoon to remove potato slices from vinegar mixture and gently add to the hot oil. Fry potatoes until golden brown, 5 to 7 minutes per batch. Remove chips to a bowl lined with paper towel to drain.
• Use the paper towel to lift chips from the bowl and put them into a separate bowl; season with salt. Spread the salted chips onto paper towel to further dry and cool completely.

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 CHIPS WITHOUT THE HIPS

Steps:

• Preheat the oven to 350°F
• Thinly slice the potatoes on a mandolin or in a food processor. They should be no more than 1/8 inch thick. Blot the potato slices dry on paper towels.
• Lightly spray two nonstick baking sheets with spray oil. Arrange the potato slices on top in a single layer and spray the tops with oil. Season with salt and pepper.
• Bake the chips until golden brown, 15 to 20 minutes. Transfer the chips to a cake rack to cool.

NO-FRY OVEN CHIPS

Steps:

• Preheat the oven to 200 degrees.
• Slice each potato into equally sized wedges, until they are the desired thickness.
• Put the wedges and a pinch of salt into a pan of lightly boiling water for approximately 4 minutes, then drain them and dab them with kitchen towel to remove excess water.
• Coat the wedges in olive oil and place on a baking tray.
• Lightly season wedges with the salt and pepper, chop thyme and sprinkle over wedges.
• Place wedges in oven for 15 minutes, take them out and turn. Place them back in for approx 10 minutes, until lightly browned, or until crisp.

POTATO CHIPS WITHOUT HIPS

Steps:

• Preheat the oven to 350°F
• Thinly slice the potatoes on a mandoline or in a food processor. They should be no more than 1/8 inch thick.
• Blot the potato slices dry on paper towels.
• Lightly spray two nonstick baking sheets with spray oil.
• Arrange the potato slices on top in a single layer and spray the tops with oil.
• Season with salt and pepper.
• Bake the chips until golden brown, 15 to 20 minutes.
• Transfer the chips to a cake rack to cool.