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Success with homemade potato chips!

post #1 of 11
Thread Starter 

I've done this a few times and always was disappointed. Tonight I think I hit on a few items that will eventually get me as close to store bought chips as possible. I think the biggest contributor to success tonight was literally shaving the potato so that it was transparent. Having the oil good and hot and not crowding (I know those are common sense). The one thing I would do differently now would be to use a bakers rack to let them dry some. When I was placing them in on top of one another some of them did not dry and so they were not crispy.

 

Thought I would share, and see what you guys do. Is it best to have the chips really cold? I had my oil at 375, any variations? What's your favorite seasoning? I used sea salt, thyme, paprika, and garlic powder in my spice grinder to get a fine powder that would stick. Must say I over did it a bit on some!

 

post #2 of 11
Quote:
Originally Posted by eastshores View Post
...  Must say I over did it a bit on some!

 

 

YUM!  Those chips look prefect!  I use peanut oil to fry the cuties.  Also, I rinse them well in water to get the excess surface starch off... but (Hawaiian) sea salt is all I use, but I MUST say once again ES, YUM YUM YUM!

post #3 of 11
Thread Starter 

Thanks kgirl! Interesting tip on washing excess starch off. Do you pat them dry afterwards so that the oil doesn't go crazy? Sea salt is pure and my favorite, but I can't let well enough alone. I'm excited to try all manners of flavors. I've never had a goan curry potato chip!

post #4 of 11

When making potato chips I always give them a rinse in ice water.  Don't know if it has to "ice" water, but that's the way I was taught and that's what I've always done.  Also, I like to fry my chips at a slightly lower temperature, usually around 325-335°F.  This way I get a relatively blond chip that is nice and crispy.  For me, frying them at 350-375°F makes for a chip that is too brown for what I'm looking for.

post #5 of 11
Thread Starter 

Thanks Pete I'll give that a try. I also would rather have a blonde chip, but my gut instinct was to get crispy I had to have higher heat.

post #6 of 11

They look amazing congratulations!

 

Quote:

Originally Posted by eastshores View Post
 

...Sea salt is pure and my favorite, but I can't let well enough alone. 

 

 

I'm exactly the same way.  More is more!  Why put a little garlic when I can put a lot.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #7 of 11
Quote:

my gut instinct was to get crispy I had to have higher heat.

 

Eastshores, to a point you are correct.  Too low and your food will absorb too much oil before it cooks up and it will never get really crispy, but as thin as the chips are you can safely fry at 325°F and still get a nice crispy chip.

post #8 of 11

I'd like some advice on chips too, but on baking them.  I do not have a fryer, and also to be more 'healthy', have been trying to make baked chips of all sorts - potato, sweet-potato, plantain, yucca root.  The yucca root and plantains are a challenge.  I've hit it right several times with both, but on other occasions, they became way too crispy.  With the yucca and plaintains, so far, my attempts were to bake the chips slowly at about 325 (i use just a tad of olive oil and sea salt).  The timing is tough though - I think it was overcooking that turned them too crispy.  But when they come out right, both taste pretty good.  If there are thoughts out there on baking chips, I'm listening.

post #9 of 11
Quote:
Originally Posted by AlTahoe View Post
 

I'd like some advice on chips too, but on baking them.  I do not have a fryer, and also to be more 'healthy', have been trying to make baked chips of all sorts - potato, sweet-potato, plantain, yucca root.  The yucca root and plantains are a challenge.  I've hit it right several times with both, but on other occasions, they became way too crispy.  With the yucca and plaintains, so far, my attempts were to bake the chips slowly at about 325 (i use just a tad of olive oil and sea salt).  The timing is tough though - I think it was overcooking that turned them too crispy.  But when they come out right, both taste pretty good.  If there are thoughts out there on baking chips, I'm listening.

 

You don't need a fryer to fry.  I use either a stainless steel pot or my enamel cast iron creuset for frying.  It's much easier than using a fryer.  After I fry potatoes I strain the oil into a container and keep it for next time.  The oil lasts a while and the creuset cleans very easily.

 

In regards to making baked chips, I have good luck by tossing the chips with olive oil and seasonings and then arranging in a single layer on a sheet pan.  None must overlap.  Place in a very low oven.  I don't like much color on my chips so a very low oven dehydrates them, makes them crisp and lovely.  I forgot to add, before you toss them with oil make sure that you've gotten as much water out of them as you can.  Pat them dry between paper towels.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 11

Thank you.  Yes, that's pretty much how i've been baking them.  i think the low temp is the key.  The plantains and yucca you just can't over cook or they overly dry-out and turn into hockey pucks.

post #11 of 11

I use to slice on mandolin real thin store in ice water or overnight in refrigerator for prep and drain off water. fry at 325F until light~crispy enough but not overly browned and put under a heat lamp to drain excess oil and crisp even more with any flavorful mixture of seasonings.  works out great for me.

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Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
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Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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