How do i make home made potato chips?!


Question: Homestyle Potato chips

INGREDIENTS
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

DIRECTIONS
Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.


Answers: Homestyle Potato chips

INGREDIENTS
4 medium potatoes, peeled and sliced paper-thin
3 tablespoons salt
1 quart oil for deep frying

DIRECTIONS
Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

make potato chips in your home??

Slice the potatoes super thin, deep fry them in oil heated to 350 degrees. Remove with a slotted spoon and put on paper towels to drain, salt, and eat.

get one packet of walkers

open packet

(dont break a nail)

enjoy

1) cut the chips into shapes that you want
2) Heat up enough oil for deep frying (not too much that it might spill and catch fire)
3) heat the oil on high heat
4) turn the heat down when you put the chips in (so the inside is cooked)
5) then fry it until it is brownish
6) turn the heat up to make the outside crispy
7) place fried potatoes onto kitchen towel to soak oil out.
8) sprinkle salt and pepper

Have fun =D

Mmm can I have some? I've been working hard all weekend and am in need of a treat...

even though home made potato chips surprise many people today,i can assure you they taste great ,I do them exactly the way yahooiga has stated ,cannot add another word.

slice them thinly and coat them with salt and oil, then back at 325 until crispy

You'll need a mandolin slicer. It's what the chefs use to get the thinnest slices.

I use my mandoline to slice them so they are evenly thin, cooks better that way.

It's not worth the effort. You must slice the potatoes very thinly. This is best done using a mandolin, but if you are vegetarian try not to get any of your fingers tips in with the potatoes. Rinse off the starch and dry thoroughly in kitchen paper. Otherwise the hot oil will spit. Deep fry quickly place on kitchen paper and sprinkle with salt or paprika while still warm.

Home Made Potato Chips
Ingredients:
About 3 pounds of a variety of small potatoes
canola oil
kosher salt
Mr. McKinley cheese, grated (parmesan would be good also)


Preparation:
Pour oil to a depth of about 4 inches into a large, heavy pot and heat to 375 degrees over medium heat.
Have a thermometer handy to check the temperature of the oil occasionally.
Wash and scrub the potatoes then dry them thoroughly. Do not peel.
Using a mandoline, position the potato so the slices will come from the length of the tuber, not the width, and slowly slice until all the potato is in thin slices.
When the oil is the required temperature, carefully place the slices, one at a time, into the hot oil. The oil will bubble ferociously at first because potatoes are so full of water.
Maintain the oil temperature between 350 and 375 degrees.
Using long-handled tongs, keep the chips from sticking to each other in the hot oil. Never leave the stove during this process.
Watch the chips very carefully as they begin to turn golden brown. As soon as they do this, allow them to cook for just a minute more then remove them from the oil with a skimmer and place them on paper towels to drain.
You can gently blot the oil from them with paper towels.
Toss them with kosher salt and then grate some of the cheese over the chips and toss them again.


Try not to eat too many before taking them to your hosts.





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