Post by Loupy on Jul 19, 2013 16:47:55 GMT -7
How to Make Potato Chips
by DrDan at 101 Cooking for Two @ www.101cookingfortwo.com/
Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures. You only need a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.
Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yield: 2 servings
Ingredients
2 medium potatoes russet or Yukon gold preferred
(Scale to amount needed)
3-4 cups vegetable oil
salt to taste
Instructions
1) Start with 1 small to medium potato per person.
This is a good time to start the oil heating.
Use 3-4 cups of vegetable oil over medium heat to start.
I used 4 cups of peanut oil but almost any vegetable oil should be fine.
2) Scrub well under running water and cut out any bad spots.
3) CAREFULLY cut thin with a mandolin.
Be sure to use the guard that came with it.
I used the extra thin setting.
You could use a vegetable peeler or cut with a knife if you're that good.
Put the slices in cold water.
4) Rinse the potatoes and drain several times until water is clear.
5) Spread the potato slices on a towel and pat dry with a paper towel.
6) Get the oil temp to about 375.
Use an instant read or candy thermometer.
Try to stay under 400 and above 350.
7) Add slices one at a time rapidly.
Add enough to approximately equal the surface are of the oil.
They can overlap a little but you do not want a pile up.
8) Allow to cook for about 2 minutes until starting to brown some.
Then flip and stir occasionally until nicely brown (about 2 minutes more).
Time will vary greatly depending on thickness of potatoes and exact temperature of the oil.
9) Spread over a paper town covered tray.
While still hot and oily, sprinkle with salt and any other flavoring you want.
by DrDan at 101 Cooking for Two @ www.101cookingfortwo.com/
Homemade potato chips. How does that sound? Make your own crunchy goodness in just a few easy steps. Come along and let me guide you with pictures. You only need a couple of potatoes, some oil and a little salt to have everybody thinking you are a kitchen wizard.
Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yield: 2 servings
Ingredients
2 medium potatoes russet or Yukon gold preferred
(Scale to amount needed)
3-4 cups vegetable oil
salt to taste
Instructions
1) Start with 1 small to medium potato per person.
This is a good time to start the oil heating.
Use 3-4 cups of vegetable oil over medium heat to start.
I used 4 cups of peanut oil but almost any vegetable oil should be fine.
2) Scrub well under running water and cut out any bad spots.
3) CAREFULLY cut thin with a mandolin.
Be sure to use the guard that came with it.
I used the extra thin setting.
You could use a vegetable peeler or cut with a knife if you're that good.
Put the slices in cold water.
4) Rinse the potatoes and drain several times until water is clear.
5) Spread the potato slices on a towel and pat dry with a paper towel.
6) Get the oil temp to about 375.
Use an instant read or candy thermometer.
Try to stay under 400 and above 350.
7) Add slices one at a time rapidly.
Add enough to approximately equal the surface are of the oil.
They can overlap a little but you do not want a pile up.
8) Allow to cook for about 2 minutes until starting to brown some.
Then flip and stir occasionally until nicely brown (about 2 minutes more).
Time will vary greatly depending on thickness of potatoes and exact temperature of the oil.
9) Spread over a paper town covered tray.
While still hot and oily, sprinkle with salt and any other flavoring you want.
