I got into a bit of a dilemma the other week. I planned on some Beef Dip sandwiches for dinner, but realized at almost the last moment that we were out of potato chips.
So I did what any self respecting cook would do, I made some. I've actually been making my own from time to time for awhile now but realized I've never shared how to make them.
And I know I hit them out of the park when my SO said, they tasted just like Lay's brand.
He was right.
But I think these were actually just a touch better. Mainly cause they were freshly made.
As I said, I've made these before but this time used a firmer fleshed potato and I think they worked much better.
These particular ones were called Yellow low-carb potatoes, (and I'm still trying to figure out the low carb part).
I used my handy, dandy, 30+ year old Mandoline to slice the potatoes up, then placed them in a single layer on a microwave safe plate. I topped that with a layer of parchment paper, another layer of potatoes, more paper and a final layer of potatoes.
I covered the plate with some plastic wrap, and microwaved them at full power for 1 minute but they weren't quite done enough. So I zapped them an additional 20 seconds. You want them to be half done, so still firm but softened.
While they were cooking I was also heating up a pan with some regular vegetable oil in it, to 345 degrees, and as soon as the potatoes were done, I blotted them with a clean dish towel, and added them carefully to the hot oil. The reason for blotting? To get the moisture out, otherwise the oil spits and sputters and, most importantly of all, the chips don't get crisp.
Fried them for a couple of minutes, turning them over a couple of times, carefully, just until they were turning a little golden, were cooked through and crispy, I then scooped them out and placed them into a coffee filter for draining, sprinkled them with some salt and VOILA!!!! Homemade potato chips.
I only used two potatoes and had more than enough for us for dinner.
I'm thinking we need to have some kind of sandwich this week so I can make these again.
So I did what any self respecting cook would do, I made some. I've actually been making my own from time to time for awhile now but realized I've never shared how to make them.
And I know I hit them out of the park when my SO said, they tasted just like Lay's brand.
He was right.
But I think these were actually just a touch better. Mainly cause they were freshly made.
As I said, I've made these before but this time used a firmer fleshed potato and I think they worked much better.
These particular ones were called Yellow low-carb potatoes, (and I'm still trying to figure out the low carb part).
I used my handy, dandy, 30+ year old Mandoline to slice the potatoes up, then placed them in a single layer on a microwave safe plate. I topped that with a layer of parchment paper, another layer of potatoes, more paper and a final layer of potatoes.
I covered the plate with some plastic wrap, and microwaved them at full power for 1 minute but they weren't quite done enough. So I zapped them an additional 20 seconds. You want them to be half done, so still firm but softened.
While they were cooking I was also heating up a pan with some regular vegetable oil in it, to 345 degrees, and as soon as the potatoes were done, I blotted them with a clean dish towel, and added them carefully to the hot oil. The reason for blotting? To get the moisture out, otherwise the oil spits and sputters and, most importantly of all, the chips don't get crisp.
Fried them for a couple of minutes, turning them over a couple of times, carefully, just until they were turning a little golden, were cooked through and crispy, I then scooped them out and placed them into a coffee filter for draining, sprinkled them with some salt and VOILA!!!! Homemade potato chips.
I only used two potatoes and had more than enough for us for dinner.
I'm thinking we need to have some kind of sandwich this week so I can make these again.
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