Fried Warm Potato Chips Draining on Paper Towelling

Fried Warm Potato Chips Draining on Paper Towelling

I made these for my family last night for a little snack before dinner.  I seasoned them with sea salt but a truffle infused salt and/or finely grated parmesan cheese would also be a delicious option.  Be sure to season while the chips are still hot, especially when using parmesan, you want the parmesan to melt a little into the chips.  These chips are great all on their own, but a dip on the side,  such as a my Herbed Feta Dip  or my caramelized onion dip.

I would also like to do a baked version of these but need to do a little more testing before I post anything.

 

Ingredients:

3-4 medium potatoes thinly sliced- I think any kind of potato would work- I used red skinned
vegetable oil for deep-frying
sea salt ( truffle salt and/or parmesan would also be delicious)

Directions:

1.  Peel potatoes, if desired but I don’t bother peeling them.  Using mandoline or sharp knife, slice crosswise as thinly as possible. Soak in cold water for 1 hour; drain and rinse. Pat dry.

Potatoes Thinly Sliced and  Soaking in Water

Potatoes Thinly Sliced and Soaking in Water

Potato Slices Drained and Pat Dry

Potato Slices Drained and Pat Dry

2.  Pour enough oil into deep-fryer as directed or use a wok or deep saucepan with oil coming one third up the side of the pan.  Heat to 380°F (190°C), make sure to keep this temperature steady by using a thermometer.  Deep-fry potatoes in batches, poking with long-handled spoon to keep separate, until golden and crisp, 3 to 5 minutes. Using wide skimmer or slotted spoon, transfer to paper towel-lined rack. Sprinkle with salt. Serve immediately.

Frying Potato Slices

Frying Potato Slices

Potato Chips Becoming Golden Brown

Potato Chips Becoming Golden Brown

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