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Homemade Potato Chips - Makes 1 large bowlful
Ingredients:
3 Russet ,or sweet potatoes
1 liter Safflower or Canola oil
sea salt or Baked Potato Chip Seasoning (recipe follows)
Procedure:
Slice the potatoes into very, thin rounds with a porcelain slicer or mandolin (always use the guard!). Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches, to keep them from oxidizing and turning brown. To fry the chips, heat a pot of Safflower or Canola oil to 350 degrees F. (180 C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, and tflip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You’ll likely need to do this in many small batches. Be careful when you remove the plate, because it will be very hot. Toss your crisped chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container. Enjoy.
Baked Potato Chip Seasoning
Ingredients:
1/4 cup powdered buttermilk
1 teaspoon sea salt
1/2 teaspoon dried mustard (such as Coleman's)
1 tablespoon chives, finely chopped
1 tablespoon crisply fried bacon, finely chopped
freshly ground black pepper, to taste
Procedure:
Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.
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Courtesy of food52.com
Click Here: https://www.facebook.com/
Homemade Potato Chips - Makes 1 large bowlful
Ingredients:
3 Russet ,or sweet potatoes
1 liter Safflower or Canola oil
sea salt or Baked Potato Chip Seasoning (recipe follows)
Procedure:
Slice the potatoes into very, thin rounds with a porcelain slicer or mandolin (always use the guard!). Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches, to keep them from oxidizing and turning brown. To fry the chips, heat a pot of Safflower or Canola oil to 350 degrees F. (180 C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, and tflip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You’ll likely need to do this in many small batches. Be careful when you remove the plate, because it will be very hot. Toss your crisped chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container. Enjoy.
Baked Potato Chip Seasoning
Ingredients:
1/4 cup powdered buttermilk
1 teaspoon sea salt
1/2 teaspoon dried mustard (such as Coleman's)
1 tablespoon chives, finely chopped
1 tablespoon crisply fried bacon, finely chopped
freshly ground black pepper, to taste
Procedure:
Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.
Order Your Skinny Fiber Here So You May Be The Next Success Story!http://
Feel free to send me a FRIEND REQUEST
You can find me at: https://www.facebook.com/
Courtesy of food52.com
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