Homemade Potato Chips

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Homemade Potato Chips

Ingredients:

5 medium russet potatoes
3 cups peanut oil
Sea Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

Scrub the potatoes thoroughly and peel if you want them without skin. Thinly slice the potatoes using a mandolin or food processor fitted with a slicing blade. Rinse the potatoes a few times until they rinse out in clear water, then soak in ice cold water for an hour or so.

Before frying, the potatoes must be dried thoroughly. Shake them in a lint free cloth towel.

Heat your oil to 375 degrees and fry the potatoes until golden brown in small batches. When they are done, remove them to clean lint free cloth or paper towels and season with salt immediately. I like to add a bit of Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill to mine, but that is a personal choice.

Potato Chips can be stored in zip lock style bags or Tupperware style containers once they have cooled.

CHEF”S NOTE: Peanut oil is used in this recipe because it has a high smoke point compared to many other cooking oils. The smoke point refers to the temperature that oil begins to break down or burn. Peanut oil has a mild flavor and is our favorite oil for frying shrimp, chicken and fries.

Home of Chef David Nelson's Specialty Spice Blends and more!