Homemade Potato Chips

  I re-read the sentence again…cold oil method?  This method uses less oil, less chance of oil splattering when the potato is added and less oil is absorbed.  Yesterday mother nature decided we needed more snow and with blizzard conditions outside, I was housebound.  I thought about Irvin’s post and decided a snow day would be the perfect homemade chip day or crisps as my hubby calls them.  I had two potatoes lingering in the fridge in need of rescuing.  Irvin recommends using Yukon Gold potatoes but I had red potatoes…the outcome was quite good.  Homemade potato chips are relatively easy to make, taste amazing and you can season with your favorite sea salt or other herbs and spices.

2 or 3 medium-sized potatoes, thinly sliced (a mandoline works well for even slices)
canola oil

1. Place potato slices in a Dutch oven or other heavy pot (aluminum or cheap stainless steel pots are not recommended as they don’t hold the heat well) and pour oil over the potatoes making sure they are completely covered (at least an inch above). Stir a bit just to make sure the potatoes aren’t sticking to one another.
2. Turn on burner to high and bring oil to a boil. Once the oil is bubbling let the potato cook, undisturbed for 5 minutes. Then, using heatproof tongs, stir the potatoes to make sure none are sticking to the bottom of the pan.
3. Continue frying at a high heat for another 5 or so minutes or until golden brown. Remove with a wire skimmer or slotted spoon and place on a wire rack to drain (paper towel underneath). While still warm, season with sea salt or favorite toppings.

The Culinary Chase’s Note: An average-sized potato yields about 10 to 15 chips, although amounts vary based on the size of the potato and how thinly you slice it.  You can use the same method for cooking french fries, adjust cooking time 20 – 25 minutes.  Enjoy!

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