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How to Make Homemade Potato Chips
Have you ever looked at the back of a bag of potato chips and see all those different chemicals that you are consuming? Terms like ‘disodium inosinate’, ‘maltodextrin’ and additional artificial flavors are added to most popular potato chip brands out there on the market and are going into our bodies without us even knowing what those mysterious additives are. For those of us who care, we may try making our very own homemade potato chips so we know exactly what we’re consuming – minus all those strange ingredients that sound like they belong in a fast food laboratory.
Homemade Potato Chips Ingredients
To make natural homemade potato chips, you will need the following: three or four potatoes, olive oil, a saucepan, paper towel, a slotted spoon (the one with holes in it), plus some salt and possibly some other ingredients depending on your tastes are for flavoring the chips afterwards.
1. Prepare your potatoes and oil.
First, wash your potatoes and dry them thoroughly so that they don’t react with the oil splattering out everywhere. You can leave the skin on, but some people may choose to peel the potatoes first. It’s up to you.
After you’ve dried the potatoes, add the olive oil to fill the saucepan about a quarter of the way full. You can use another type of cooking oil if you wish, such as peanut or vegetable oil, but olive oil (extra virgin) will always be healthier. Heat the saucepan on medium heat. It should reach the right temperature after about five minutes. While you’re waiting for it to heat up, you can prepare your potatoes. Optional: You can throw some sea salt in the oil as it heats up.
Next comes the slicing of your potatoes. This is the most important step in the process because it will make or break the end result of your perfected – or failed – homemade potato chip. Make sure you slice each chip as thin as you can. One or two centimeters per slice is ideal. Tip: Leaving the skin on actually makes it a bit easier to see how thin you are cutting the slices.
2. Test a potato slice or two first.
Once the oil in the saucepan has warmed up, you can do a trial run with one slice to test the heat. If your Guinea pig slice has charred immediately to a black piece of slivered coal, then turn down your element because your oil is way to hot. Wait a minute until it has cooled a bit and test another slice. Optimally, it should gradually turn a golden brown over the span of four to five minutes. Every stove is different so use your discretion.
With your slotted spoon, remove your ‘test trail’ homemade potato chip once it has turned the perfect golden hue and place it on a paper towel. Add a dash of salt (or your preferred seasoning) and wait for it to cool for a minute. If it’s crispy all the way through then you’ve succeeded in frying your first homemade potato chip! Fry the next slice for a little longer if you want more crispiness, but try not to make it too dark or else it will taste burnt. Note: If you’re having trouble getting it crispy everywhere, it’s probably because you haven’t cut the slices thin enough.
3. Fry all your homemade potato chips up!
When you’re satisfied with your final homemade potato chip test pilot, then it’s time to fry a bunch of the slices at once with the same time and heat settings that you used earlier. Drop each slice in separately so they don’t stick together and try frying about ten slices together. Be careful though. If you put too many slices in at once then it won’t work as well, unless you have a wider saucepan.
After five minutes – or the time you used for the test – remove them all with the slotted spoon, put them on the paper towel, dash them with salt and wait a minute for them to cool down. Then eat ‘em up!
Depending on your preferences, homemade potato chips usually taste better warm, but you could always save them for later as a snack. Your homemade potato ships will be a hit at parties and kids will love them too.