Potato Chips
Want to make some potato chips? I guess the million dollar question is why? So much easier to buy them. True, but if you don’t want or can’t go to the store right now, here is a way to get your chips without leaving the house.
Of course you will need to already have at least one potato and some cooking oil. Might help to have a deep fat fryer too.
I first hit upon this idea while peeling some potatoes. The potato peeler I use is a popular one. It cuts very thin slices. Thin slices prefect for making crispy potato chips.
Pictured here is one potato reduced to chips with the potato peeler.
Cook them a few at a time. I put enough in to just cover the bottom of the basket.
Bubbling away as they cook. Don’t leave them unattended. Takes about 3 mins or so to get them crispy. Stir them with a fork or spoon while they are frying to keep them from sticking together .
I used one potato. Took three batches to cook the entire potato.
Doneness was judged by color. Black is crispy too but golden brown tastes better. They stay white for a long time before turning brown, but when they turn, they do so very quickly and need to be removed from the oil immediately.
I don’t use a thermometer. I don’t have one. I just heat the oil on high heat to the point where the food fries with vigerous bubbles as it cooks.
It turned out pretty well. They stayed crispy until supper. They probably would have stayed crispy longer but we ate them all at supper time.