The hub, http://hubpages.com/hub/Easy-Homemade-Potato-Chips-Recipe-Salt-and-Vinegar-Homemade-Potato-Crisp-Recipe, inspired me.

I have devised two ways to minimize oil in deep fried food.

Method I - Spin the oil out.

There is a contraption called the centrifuge in the science lab in any school. This spins test tube′s at very high speeds, so that the precipitates can sediment at the bottom of the test tube due to centrifugal forces. These are available in electric and manual versions. Buy one. Have it modified to remove the tube slots, and install a detachable, perforated basket.

Deep fry your fries and put them in the basket. Be sure to distribute then uniformly throughout basket. Otherwise the centrifuge will go haywire due to unbalanced load. Switch on the centrifuge. All the excess oil will separate from the fries and can be collected from the spill spout. After some time you will have largely de-fattened fry.

If you aim to re-use the oil, put the salt and seasoning after the de-fattening.

Method II - Use only 2 tablespoons of oil.

What! What-da-ya-think i′m loco? No I don′t think you are crazy.

I can′t Believe my eyes! No. You read me right.

You must be crazy! Yes! In a way!

Tell me how-da-ya-do it?  (Pant! Pant!)

It′s all very simple. Science has given us a gift called Emulsification, This phenomenon is defined as a uniformly distributed mixture of two or more liquids, mutually insoluble and having different physical characteristics. Clear?

Oh! Well! Water and oil, one thin, one thick cannot mix, will separate. Got it? Good.

Take a large mouthed vessel; Pour a tumbler of water in it. Put two tablespoons of oil in it. You will find oil floating on the top of water. Take an egg beater and whisk vigorously, till water turns cloudy. That is emulsification.

Put your vegetable, in the vessel as soon as you finish whisking and give a good stir. What actually happens is, when you whisk, oil and water do not actually mix. Oil disintegrates into micro fine particles and remains suspended in water. These micro particles will now stick to the surface of the vegetable, penetrate into the pores, to form a very thin coat.

Transfer the contents of the vessel into a strainer to separate vegetable and the oil-water mixture. Heave the strainer to remove excess moisture. Now bake it or Nuke it to your liking and add salt and seasoning as you want. Try this with Potatoes, beans of any kind, okra or any vegetable you think is good as a snack.

Healthy snacking.

girly_girl09 what do you think of this?

It was 4 in the morning when this idea woke me! I have not tried this out! Please do and let me know.