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:
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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)
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.
Pour oil into the pot to cover the bottom 3 inches.
Clip the frying thermometer on the side of the pot so the tip rests in the oil without touching the pot.
Heat the oil over medium heat until the thermometer registers 182 degrees C.
Drop a handful of the potato slices into the hot oil and fry for three minutes, or until golden browned.
Fish the cooked crisps from the oil with a frying skimmer or slotted spoon and set on a drainage rack.
Wait until the oil temperature reaches 182 degrees C again before repeating with the remaining potato slices.
Sprinkle the cooked potatoes while still hot with salt and pepper, if desired.
Heat the oven to 260 degrees C.
Thinly slice the potatoes into paper thin slices with the mandolin or vegetable slicer.
Toss the potato slices with ¼ cup melted butter and pour the potatoes and excess butter onto a baking tray.
Spread the potatoes into a single layer and bake at 260 degrees C for 15 to 20 minutes, or until golden brown.
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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