How to cook the best potato chips

Written by athena hessong Google
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If you have only sampled bagged crisps, you have missed out on one of the most flavourful applications of the humble russet potato: homemade crisps. To make the best crisps at home, opt for the same high starch russet potatoes which yield a light, crispy chip when pulled from the hot oil or oven. Cooking the best crisps does not mean you must fry, baking your chips at a high temperature produces similar results without the added fat. Whether your homemade chips rank as the best crisps depends on your personal tastes, but once you have made a batch, you will never go back to the bag.

Skill level:
Easy

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Things you need

  • 0.907kg. russet potatoes, scrubbed and peeled
  • Mandolin or vegetable slicer
  • Bowl of water
  • Peanut oil
  • Frying thermometer
  • Deep 2 qt. pot
  • Frying skimmer or slotted spoon
  • Draining rack or paper towels
  • ¼ cup melted butter
  • Shallow baking pan
  • Salt and pepper to taste (optional)

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Instructions

  1. 1

    Slice the potatoes into paper thin slices using a mandolin or vegetable slicer. Transfer the potatoes to the bowl of water so the slices remain completely submerged.

  2. 2

    Pour oil into the pot to cover the bottom 3 inches.

  3. 3

    Clip the frying thermometer on the side of the pot so the tip rests in the oil without touching the pot.

  4. 4

    Heat the oil over medium heat until the thermometer registers 182 degrees C.

  5. 5

    Drop a handful of the potato slices into the hot oil and fry for three minutes, or until golden browned.

  6. 6

    Fish the cooked crisps from the oil with a frying skimmer or slotted spoon and set on a drainage rack.

  7. 7

    Wait until the oil temperature reaches 182 degrees C again before repeating with the remaining potato slices.

  8. 8

    Sprinkle the cooked potatoes while still hot with salt and pepper, if desired.

  1. 1

    Heat the oven to 260 degrees C.

  2. 2

    Thinly slice the potatoes into paper thin slices with the mandolin or vegetable slicer.

  3. 3

    Toss the potato slices with ¼ cup melted butter and pour the potatoes and excess butter onto a baking tray.

  4. 4

    Spread the potatoes into a single layer and bake at 260 degrees C for 15 to 20 minutes, or until golden brown.

  5. 5

    Remove the potatoes from the baking pan and place on a drainage rack to cool and crisp. Sprinkle with salt and pepper, if desired.

Tips and warnings

  • Sprinkle the crisps with Kosher salt which has larger crystals than table salt.
  • Toss your hot crisps with a package of ranch salad dressing mix to make your own ranch-flavoured chips.

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