HOMEMADE POTATO CHIPS

Remember the old Lay’s potato chip ad – “Betcha can’t eat just one!”  Well there were several guys that couldn’t walk away from the bowl of these, and I kept refilling the bowl until I had no more.  I used about 4 large potatoes for this recipe and also made a recipe of the sherry vinegar ones, and all were devoured.  They were truly scrumptious!  Dangit, not only do I always want to make my own tortilla and wonton chips – now I want to make my own potato chips too.  Eric, my son, you have gotten me hooked on that #@!* deep fryer!! (I forgot to take a picture until they were almost all gone!)

Russet baking potatoes (estimate 2-3 servings from one large potato), washed and scrubbed

Peanut or canola oil for frying
Seasonings of choice*

Using a mandoline slicer or food processor, slice the potatoes as thin as you can get them – even thinner than you first try!  Place potato slices in a bowl of very cold water for about 30 minutes.  This helps remove the starch and will help them become crisp.  Drain off the water and rinse a couple of more times in cold water.  Lie flat on a bed of paper towels and blot with more paper towels to absorb excess water. (While potatoes are chilling begin heating your oil in a deep fryer to 375 degrees.)

Line a cookie sheet with paper towels and set a baking rack on top of them.  Work in small batches, frying the potatoes in oil for 1-3 minutes, until golden brown.  Remove and place on the baking rack to drain off any excess oil.  Season immediately so that the seasonings stick.  Once the oil is dry the seasonings won’t stick as well.  Serve warm or at room temperature.  Best eaten the same day, but if stored overnight place in a container with the lid vented to prevent sogginess.  I made these early in the day and did just that to ensure they stayed crisp.

*Can just use sea salt.  I did some with grated parmesan cheese on them, and I also saw a recipe that suggested pulsing kosher salt with fresh rosemary and black pepper that I will definitely try next time.

SHERRY VINEGAR POTATO CHIPS

1 c. sherry vinegar

2 TB kosher salt
2 TB sugar
2 large baking potatoes, washed and scrubbed

Using a mandoline as described above, slice the potatoes.  Whisk the vinegar, salt and sugar together.  Toss in the potatoes, cover and refrigerate for 24 hours.  Follow the directions above, including patting the potatoes dry, etc.  Sprinkle lightly with salt as they come out of the fryer.