Does anyone make their own potato chips? I have a turkey fryer and a couple of mandolin slicers, so I figured I'd give it a shot. My thought was to slice them on the mandolin and put them in some salted water before frying in peanut oil. What is a good temp to fry at and thickness to slice the chips. I'm looking for something similar to the thicker kettle cooked chips. Thanks for the help.
Potato Chips
- Thread starter Gerry D.
- Start date
K Kruger
TVWBB 1-Star Olympian
I am partial to Yukon Golds for chips. Make sure they (or whatever potato you choose) are firm and free of green or eyes.
A good thickness for kettle-cooked style is 1/8-inch. Use your mandoline. No need to salt the water. Rinse your slices then soak in cold water to cover for 30 min. (If pressed for time you can cover with water, swish, drain, repeat once more, draining well.) Dry the slices well.
I prefer 375? for chips. For oil, I like refined peanut. Don't dump them in all at once. When your oil is at temp put them in a handful at a time, one handful after another, but don't excessively crowd the pot. Stir them as they cook so they don't stick together. Figure about 4 min, give or take several seconds. Scoop out with a spider or large slotted spoon, draining over the pot, then drain well on brown paper bags, paper towels, or on a rack set over a sheet pan. Season; serve.
A good thickness for kettle-cooked style is 1/8-inch. Use your mandoline. No need to salt the water. Rinse your slices then soak in cold water to cover for 30 min. (If pressed for time you can cover with water, swish, drain, repeat once more, draining well.) Dry the slices well.
I prefer 375? for chips. For oil, I like refined peanut. Don't dump them in all at once. When your oil is at temp put them in a handful at a time, one handful after another, but don't excessively crowd the pot. Stir them as they cook so they don't stick together. Figure about 4 min, give or take several seconds. Scoop out with a spider or large slotted spoon, draining over the pot, then drain well on brown paper bags, paper towels, or on a rack set over a sheet pan. Season; serve.