POTATO CHIPS
Steps:
- Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
- While the oil heats, line a large mixing bowl with paper towels.
- On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.
POTATO CHIPS
Soaking the potato rounds briefly in water before frying prevents them from becoming oxidized and removes excess starch, guaranteeing perfectly crisp chips.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Game Day Recipes Game Day Appetizers & Snacks
Time 20m
Yield Makes about 9 cups
Number Of Ingredients 3
Steps:
- Add 1 inch oil to a deep straight-sided skillet and heat over medium-high heat until a deep-fat thermometer reaches 360 degrees.
- Meanwhile, cut potato into very thin rounds with a handheld slicer or sharp knife. Immediately transfer to a large bowl of water and let soak 1 minute. Drain potatoes and thoroughly pat dry.
- Working in small batches (a handful at a time), fry potatoes until golden and curling at edges and oil stops bubbling, about 2 minutes. Regulate heat to maintain oil temperature between 350 degrees and 365 degrees, and return oil to 360 degrees between batches. Transfer chips as fried to a paper-towel-lined plate to drain and immediately sprinkle with salt. Potato chips are best served the same day but can be stored in an airtight container at room temperature up to 3 days.
BAKED POTATO CHIPS
Potato chips are the natural accompaniment to our Tuna Nicoise Sandwiches; ours are sliced russets that are baked, not fried.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
- Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
MICROWAVE POTATO CHIPS
Guilt-free delicious potato chips from your microwave!!
Provided by METALFRAGGLE
Categories Appetizers and Snacks Snacks Kids Healthy
Time 23m
Yield 4
Number Of Ingredients 2
Steps:
- Scrub the potatoes, then slice them paper thin. Place a sheet of parchment paper over the bottom of your microwave oven. Place the potato slices in a single layer on top of the paper. Season with salt . Cover the potatoes with a second sheet of parchment paper.
- Cook on high power for 8 minutes, or until potato slices are browned and crisp, testing and adjusting the time as necessary since all microwaves cook differently. Remove potato chips from the microwave and cool on a rack. Repeat these steps to cook the remaining potato slices.
Nutrition Facts : Calories 164 calories, Carbohydrate 37.2 g, Fat 0.2 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 12.8 mg, Sugar 1.7 g
HOMESTYLE POTATO CHIPS
Making homestyle potato chips is fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil because it has less trans fats, but you can use safflower, corn, or peanut oil as well as vegetable oil.
Provided by ALMALOU
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
- Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 18.6 g, Fat 11.1 g, Fiber 2.3 g, Protein 2.2 g, SaturatedFat 1.4 g, Sodium 2622.6 mg, Sugar 0.8 g
THE BEST HOMEMADE POTATO CHIPS RECIPE
When it comes to eating healthy, the thing that can push us off track more often than not is our cravings for high caloric snacks...
Provided by David Zinczenko and Matt Goulding
Categories Snack
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F. Scrub the potatoes with cold water and cut crosswise into 1⁄8" thick slices. Toss with the olive oil and season with salt and pepper. Spread in a single layer on a baking sheet. (To use the optional toppings: Sprinkle with Parmesan, paprika, or rosemary before baking; add the parsley mixture after baking.) Bake until lightly browned and crispy, about 20 minutes.
Nutrition Facts : Calories 190
MY HOMEMADE POTATO CHIPS
There's no need to set up a deep fryer to make great potato chips - the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a bag. And best of all, you can serve them warm! Here's an opportunity for the yin-yang thing: warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar, and a shot of very chilled vodka. Instant celebration.
Provided by Katy Sparks
Categories Potato Appetizer Bake Kid-Friendly Quick & Easy Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown - about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
- Weighing your options
- If you want to be a little more daring, don't limit yourself to salt and pepper - you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) - really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.
BBQ POTATO CHIPS
Steps:
- For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne.
- For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel.
- Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel.
- Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature.
AIR FRYER POTATO CHIPS
Conventional potato chips provide a salty, crisp snack but are packed with excess fat because they are fried. These chips still provide a salty crispness but are made in an air fryer. The seasoning is just what I wanted, but you can use a ranch seasoning, truffle salt, garlic salt, etc. as well.
Provided by thedailygourmet
Categories Appetizers and Snacks Snacks Snack Chip Recipes Potato Chip Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Set a mandoline on the thinnest level and carefully cut potato into thin slices.
- Add sliced potatoes to a bowl of water and soak for 15 minutes. Pour out water, cover potatoes with fresh water, and soak for an additional 15 minutes.
- Meanwhile, preheat the air fryer to 400 degrees F (200 degrees C) for 10 minutes. Spray the air fryer basket with cooking spray.
- Remove potatoes from the water and dry thoroughly. Sprinkle with smoked Cheddar salt and transfer to the air fryer basket, making sure not to overcrowd it. Spray the potatoes with cooking spray.
- Air fry potatoes for 8 minutes. Open air fryer and shake potatoes. Cook until potatoes are golden brown, about 7 minutes more. Check to make sure they are not cooking faster and starting to burn.
Nutrition Facts : Calories 71.6 calories, Carbohydrate 16.1 g, Fat 0.1 g, Fiber 2 g, Protein 1.9 g, Sodium 581 mg, Sugar 0.7 g
OVEN-FRIED POTATO CHIPS
Steps:
- Preheat the oven and prepare the baking sheet: Preheat oven to 500°F (260°C). Grease 2 large baking sheets with non-stick cooking spray. Make sure you are using sturdy baking sheets, or a flat roasting pan that can take high heat. A standard cookie sheet may warp.
- Soak the potato slices, then pat dry: Place the potato slices in a bowl of ice water for 5 minutes to remove some of the excess starch. Drain, then pat the slices dry with paper towels.
- Put the slices on a baking sheet, then brush with butter: Arrange the sliced potatoes in a single layer on the baking sheets. Use a pastry brush to brush the potato slices with melted butter.
- Lower the temperature and bake: Put in the oven and lower the temp to 450°F (230°C). Bake until the edges are golden brown, about 12 to 15 minutes, depending on your particular oven.
- Sprinkle with salt and serve: Remove from the oven and sprinkle with salt to serve.
Nutrition Facts : Calories 430 kcal, Carbohydrate 74 g, Cholesterol 31 mg, Fiber 8 g, Protein 9 g, SaturatedFat 7 g, Sodium 211 mg, Sugar 4 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g
AIR FRYER POTATO CHIPS
Classic potato chips are thin, crispy, and salty. We love making them in the air fryer quickly.
Provided by Karly Campbell
Categories Air Fryer Snacks
Time 50m
Number Of Ingredients 3
Steps:
- Wash and peel the potatoes and cut into thin slices using a mandoline or sharp knife. It's important to keep the potatoes sliced the same thickness for even cooking.
- Place the sliced potatoes in a large bowl and top with ice water. Soak for 15 minutes and then drain. Replace the ice water and soak for another 15 minutes. Drain.
- Pat the potatoes dry, making sure to get them as dry as possible.
- Drizzle the olive oil over the potatoes and sprinkle with salt, tossing well to coat.
- Arrange the potatoes in a single layer in the air fryer basket. It's okay for there to be a bit of overlapping, but do not fully cover any of the potatoes.
- Cook the potatoes at 300 degrees for 10 minutes.
- Increase the heat to 400 degrees, shake the basket to stir the chips, and cook for 5 minutes or until potatoes are as crisp as you'd like.
- Season with additional salt, if needed.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 2 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 315 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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- In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
- Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (this is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
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- Clean and peel as many potatoes as you need based on the amount of chips you want to make. If you want healthier chips leave the skin on and clean well.
- Slice potatoes as thinly as desired, placing slices in a large bowl of water to remove excess starch and prevent browning.
- Fill 1/3 of a large kettle with the oil of your choice and heat to 300 degrees Fahrenheit (149 degrees Celsius).
- Transfer potato slices from the large bowl of water to a colander. Shake off excess water, and pat the potato slices dry with paper towels.
- Submerge potato slices in heated oil, cooking until they appear white and matte. Remove the slices from the oil with a slotted spoon, and place them on a platter lined with paper towels.
- Increase the oil heat to 350 degrees Fahrenheit (177 degrees Celsius) and re-submerge chips, cooking in batches until they are golden and crisp.
- Transfer cooked chips with the slotted spoon onto a platter lined with fresh paper towels. Pat chips lightly with additional paper towels to absorb excess oil.
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