Not as simple as a baked potato mind, unless you buy them from the store. But you can make them at home and be a lot more posh when you’re entertaining guests.
Homemade Potato chips!
5 Large Potatoes. Any kind you like, but I prefer Russet.
Slice the potatoes really thin with a Mandolin. They should be pretty translucent. (You can peel them if you want, but I think they’re pretty good either way).
You can brine the chips, which adds a little bit more flavor to them, or just soak them in water first. I like to brine them. Basically, it’s a mixing bowl full of salted water, and whatever other seasonings you like (pepper doesn’t exactly work that well in this process, so stick that aside til the end).
I brine them.
Once you’ve got all the potatoes sliced and sitting in the brine, let them soak for an hour to a day. While this is happening all the moisture is being sucked out of the potato and so is the starch. The starch would normally keep them from frying up right. Make sure the water is cold.
Heat up your oil to about 375 when you’re ready to make your chips. Personally, I use veggie oil, but you can substitute canola oil or corn oil (probably even peanut oil too if you wanted, but I classify that more as olive oil style ingredients and not good for frying)
DYK!! Making your own food leads to better choices in what you eat? Look at the ingredients of what you buy pre-made in the store, you can make it at home and for just a little extra effort, be more secure about what you’re putting into your body. Also! When done correctly, it’s cheaper.
While you’re oil is heating and your first batch of chips are drying, take a metal bowl (or a plastic bowl lined with tinfoil, aren’t I clever?) It would probably be a good idea to take a paper plate with some paper towels out too. unless you’ve got a fancy deep fryer that has a basket, then don’t bother.
So your oil is hot enough? When you put A DROP or two of water in does it sound like its boiling hardcore? Take a handful of the chips and drop them in carefully (unless you have a basket, then just do your thing).
Keep them from sticking together as they’re frying and try not to mess with them too much. They’ll be floating at the top and golden brown when they’re done.
Some people like to double-fry them, if that’s the case, don’t put them in the metal bowl. Put them in a different bowl or on a plate until they’re completely cooled and you toss them through again.
No matter how many times you fry them, when they’re done, and no longer dripping oil, toss them in the metal bowl with the salt, pepper, basil, cayanne pepper, or whatever seasonings you like.
Serve them with hotdogs, burgers, fried chicken, with dip, without dip, alone, inside the hollowed out form of another potato. Whatever floats your boat!