I've always wanted to try and make my own potato chips. I mean, I know I could have years ago, but at the time it just seemed too complicated and too much work for a bunch of chips! Boy, was I ever wrong. With and a little time, and the right equipment, these really were so darn easy to do! Better yet, they taste better than any store-bought potato chip I ever bought.
Yes, they are fried, but hey, fried isn't bad for you every once in awhile. I was also fortunate to receive some of my friend, Chef Adam Feinberg's, Fein Tasting Foods Rubs a bit ago, which I used for seasoning some of the chips. Who knows, maybe he'll start his own line of snacks! For now, I'm putting them in small brown paper lunch bags, and taking them to the lake this weekend for my grandsons to gobble up.
Recipe
Ingredients
4 medium-sized organic red potatoes, peeled (any type potato will work)
Water to soak potatoes
2 tsp. salt, divided
Mandoline slicer, rotor slicer/shredder attachment on your Kitchen Aid stand mixer, or slicing attachment on your food processor
Oil for frying (healthy beef tallow, or pork leaf lard are great "good for you" options)
Method
Peel potatoes and slice thin (1/8-inch) using options mentioned above. Rinse sliced potatoes several times with cold water, until water runs clear. Soak potatoes in a large bowl filled with water and 1 tsp. sea salt for 30 minutes. Drain potatoes and repeat soaking for another 30 minutes adding the remaining salt to the water. (See here for an option of par boiling first in a vinegar/water solution).
Set Fry Daddy up and turn on to 350 (or put 2-3" oil in a large, deep fry pan). Drain potatoes and lay out on top of a clean kitchen towel on your counter-top. Blot potatoes dry with another clean kitchen towel laid over top of the potatoes (the longer they dry the better).
Fry dried potatoes in small batches until potatoes are just past golden brown. Remove from fryer and drain on paper towels (I used a large baking sheet lined with paper towels and it worked out well).
Shake your favorite spices or salt over potatoes. I used Fein Tasting Foods Veggie Rub, Chesapeake Bay Rub and Original Barbecue Rub to season mine! Dig in!
Enjoy,
Mary
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