Homemade Potato Chips

Part of my Too Chicken Poop to Try series... homemade potato chips. Here is the key to it all, a mandolin. If you don't have a mandolin, it'll make your job that much harder. I talked myself into getting one because I wanted to make my apple chips thinner & more evenly cut. I am glad I bought it and I'm even happier that I conquered my fear of  making my own potato chips. Let me tell you, it's SO EASY! Please get a mandolin, do it. They have a more intense potato flavor & I'm excited to experiment with this.

 

Peel the potatoes & cut them in half . Slice on the smallest setting on the mandolin (mine just says 1). Just like making French Fries, you need to wash off the starch off the potatoes before frying them. I just placed the mandolin over a bowl of water & they just plopped right in.

Then I pulled them out of the water & left them in a colander to drain.

 

They were still kinda wet so I put them between paper towels & dried them.

 

Pat pat pat!

 

My first experimental chippie...

 

I did them in small batches. The bubbles become smaller as the chip is "done"

 

I just tossed all my done potato chips in a little salt. Yum, super yum.

 

 

Tips- once the chips are cooked, you'll need to take them out right away. There is a fine line as they are "done" before they become mostly brown. scoop them out quickly.

Also, if you cut them too thickly, they become more like french fries. The outside is done and the inside is more like cooked potato. I found this out when I fried the ends of the potato- they were thicker than my potato slices.

 

 

You'll need potatoes, I HIGHLY recommend a mandolin for even slicing, a pot with enough veg oil to fry. I also used a wooden spoon to slosh my chips around and get an even cook on them.