Comments on: Homemade Potato Chips

By: Deseree

Deseree — Mon, 06 Jul 2009 21:59:35 +0000

Thanks for the tip Shon. I will definitely have to pick one of those up! I love Alton Brown, he has so much useful information.

By: Shon

Shon — Mon, 06 Jul 2009 21:45:13 +0000

If you don’t have space for a fryer, you can still have more than adequate temperature control as long as you KNOW the temperature. Go get a cooking thermometer!!!!! I have a 0-400F thermometer that I use for candies and frying. Ever since watching Alton Brown make really good fish and chips one episode of Good Eats, I have insisted on knowing the frying temperature of EVERYTHING I fry. Now my hush puppies are always crisp and never greasy, and when I make fried taters, they are golden like your chips.

By: Deseree

Deseree — Fri, 19 Jun 2009 20:27:44 +0000

Thanks for your comments Ada. I mentioned that I sliced my chips using a mandolin in the opening of the recipe but I know that not everyone has one so I just noted that the potatoes should be sliced to 1/8″ thickness and then left it up to each cook to decide how to slice them. As far as the deep fryer goes, I wish I could get one! Unfortunately, I have ZERO space for one right now. I hope to get one when I get a bigger kitchen some day, I agree they would help out a lot with temperature guesswork. Thanks for the turmeric tip! I never thought of that. :)

By: Ada Bsiz

Ada Bsiz — Fri, 19 Jun 2009 20:05:03 +0000

Two points:

1. orgot to mention how to slice the potatoes ?? I use an electric slicer with variable thicknesses.

2. Have you not heard of electric deep fryers ?? with a removable wire basket and thermostat ?? That way you don’t need a “skimmer” or whatever ! Electric fryers totally eliminate oil temperature guesswork !

Chips should be washed thoroughly under running water to remove the starch otherwise they tend to stick during frying. Remove excess moisture with a spinning salad bowl before frying.

Add some turmarec to the oil to colour the chips …

By: Deseree

Deseree — Wed, 18 Mar 2009 23:09:12 +0000

Michelle: I totally know what you mean! If Ryan and I buy a bag they are usually gone so fast! But these are great, you don’t have to make a bunch at one time and even if you do, it’s perfectly ok to give into your temptations sometimes ;-)

By: Michelle

Michelle — Wed, 18 Mar 2009 23:02:32 +0000

Oh – a snack right up my alley. I can’t even buy chips for fear of eating them all in one sitting. This is so tempting!
http://oneordinaryday.wordpress.com/

By: Deseree

Deseree — Tue, 17 Mar 2009 20:58:11 +0000

Aleta: Kettle chips are some of my favorite kinds of chips as well, and while I haven’t made them very often at home, I have heard about a couple techniques. First you will want to rinse the chips in cold water to help remove some of the starch. Next heat about 3-3 1/2 cups of oil (Canola or Peanut would be the best) in a dutch oven to about 300 degrees and blanch the potatoes and set aside. After all of the potatoes are blanched increase the heat of the oil to 350 degrees and fry until golden brown. Hope this helps!

By: aleta

aleta — Tue, 17 Mar 2009 14:27:37 +0000

Oh! I’ve been meaning to look this up, in fact. Any tips on boiling them? I like kettle-cooked chips best of all, but I’m not sure if they’re the kind of thing that makes well at home.

By: Deseree

Deseree — Mon, 16 Mar 2009 23:58:52 +0000

Thanks Sara! Yep, I did use a mandolin. I set it to 1/8 inch which I find seems to work the best. If I cut them too thick they are soft when I fry them and if I cut them too thin they actually get a little too oily for my taste.

By: Sara

Sara — Mon, 16 Mar 2009 23:48:21 +0000

The chips look great!

How did you slice the potatoes? Did you use a mandolin?