Oh, how I ADORE potato chips. Since I can remember, I hoarded the potato chip bag and could hardly manage to share. Yes, like yourself busy! So in order for my selfishness, I decided that my passion for potato chips, always with an offer in hand share - without going into the shop every 3 or 4 days!
In any case, I can have a snack convert aholic with these incredible homemade potato chips, easy to make, and you'll never go back into the bags,Art purchased again. Trust me, you'll love them!
Are you the creative type? How about making your chips in the mixed variety? Make them not only with Russet potatoes, but try some of your chips from Finnish, yellow or purple Peruvian potato.
Be aware that any kind of potato has its own moisture content. So you need to fry up batches individually. Once the process is finished, a nice mix of homemade delicacies have - not every day, but beautifully done PotatoChips.
Your own potato chips are not to be a chore. Enjoy fresh roasted batches and share them with your friends and family. The freshness makes such a big difference and the people you share, you will love for the little extra effort.
What do you need?
- 4 large russet potatoes
- Large bowl of ice water
- 2 liters of peanut oil
- Sea salt to taste
- Electric Fryer
First, scrub your potatoesthoroughly. Get all that earthy stuff from which they receive until they are as clean as they are. Then cut with a sharp knife into thin slices of potatoes, vegetables, or use a cutting machine. The slices in the bowl with ice water and soak for 1 hours.
With your electric fryer or deep fryer, pour oil to a depth 4 to 5 cm, making sure that the oil will not come until the sides of the pot more than half. Heat the oil until the temperature registers 375 to 400Degrees F. Use a deep fat thermometer, the temperature Gage.
Drain and pat dry your wheels leave with some paper towels. Fry the pieces in small batches until they are golden brown. Turn them frequently lift out with a slotted spoon. Then you can transfer your chips Drain on a paper towel.
Season the chips with salt or use your favorite seasoning salt, such as Dash or Spike. Seasoned salt is good, old potato chips a face lift. But you just go! A little seasoning salt goes a long way.
They servethese beautiful chips either warm (absolutely protect my favorite) or cold. Or you can store it in an airtight container. In any case, make sure that more obvious than you think you have to, because these delicious potato chips disappear faster than you can say, "Potato Chip Heaven!"
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