Homemade Potato Chips

Homemade Potato Chips

Homemade Potato Chips

OMG these are good. Then again, is there such a thing as a homemade potato chip that isn’t good? I mean really. So let me start with the back story. There is a new restaurant in my town that is one of those deli cum brewery mixes and the husband and I walked over to try it one day. The sandwiches were meh decent which is to say good, but not really $12 for a turkey sandwich (even a large one) and chips, also known as the worlds cheapest side item, kind of good. All of which is to say that we probably won’t be back or be back very often. However, that sandwich came with housemade chips and those, crinkle cut mind you, were awesome. I immediately had a craving for them a few days later and the husband kindly walked by and got some as a side. You don’t want to know what he paid (suffice it to say that the words “never again for chips” almost immediately crossed his lips) I mean really people, for a carton of chips and some sour cream chive dip. So of course, me being me, I decided to see if I could make them myself. My first issue is that I don’t own a mandolin (although I may soon thanks to this recipe) so it’s hard to slice the chips nice and thinly and evenly. I fixed this problem in part by using the slicing blade on my food processor (I just held it in my hand because the potatoes are too big to fit down the chute) That helped although they weren’t as thin or ridge cut. Then I heated oil over medium heat in a medium pot (3 qt) I did about ¾ of an inch of oil. You don’t need much to fry a potato chip and I didn’t want to waste the extra oil. I dropped each slice in individually and did roughly ¾ a large potato at a time. After about 5 minutes out they came, drained on paper towel and covered in seasoned salt, Parmesan and oregano. Jackpot! These were awesome! Like seriously awesome and every bit as good as theirs, but for the $.20 or so that they paid. I even made my own sour cream dip for the side. The only downside is that now I need to make potato chips… probably not the healthiest for me, but oh so good. Try them anyway and say it’s because there is some sort of game on TV.

 

Serves: Use 1-2 potatoes per person depending on potato size and appetite

Reheats: No

Freezes: No

Kid Friendly Tasks: Cheese sprinkler

Ingredients

  • Potatoes
  •  Vegetable Oil for frying (amount will vary by size of your pot)

Toppings

  • Parmesan Cheese
  • Oregano
  • Seasoned Salt
  • Cheddar Cheese
  • Bacon Bits

Sour Cream Dip

Ingredients

  • ½ c Sour Cream
  •  ½-1 tsp (depending on how oniony you like it) dried ground onion
  •  ½-1 tsp (again depending on how chivy you like it) dried chive

Directions

  1. Start oil heating in a medium sized pot. You’ll need roughly ¾ of an inch of oil, more is nice but not necessary.
  2. Slice your potatoes as thinly and evenly as you can. A mandolin works perfectly for this task, but if you’re careful, so does a knife.
  3. Fry the potatoes in the oil. The oil temperature should be about 300 degrees and the chips should take about five minutes depending on thickness and desired doneness.
  4. Drain and immediately season as you wish.
  5. For the sour cream dip, just mix the ingredients and go.

Enjoy!

Homemade Potato Chips

Homemade Potato Chips

 

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