Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches.
Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.. These crunchy chips are make from scratch.
Directions. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Drain potatoes; place on paper towels and pat dry. In a cast-iron or other heavy skillet, heat 1-1/2 in. Remove with a slotted spoon; drain on paper towels.
Drain potatoes, and spread on a paper towel-lined baking sheet. Pat dry with paper towels, and chill 15 minutes. Meanwhile, pour oil to a depth of 3 inches into a large Dutch oven, and heat to 340Â°. Fry potatoes, in batches, stirring occasionally, 3 to 4 minutes or until golden brown.
There's no need to set up a deep fryer to make great potato chips â€” the oven is just fine. Part of the charm of homemade chips is that they're a little thicker and have more of a bite than chips from a. Some are crispy while others a bit soggy.
This is an easy recipe for homemade baked potato chips, a healthier option to. I never though that baking them would really result in a crispy chip, but it sure .
Read more: The Food Lab: Extra-Crunchy Homemade Potato Chips. Meanwhile, heat oil in large wok or Dutch oven to 325Â°F. Add 1/3 of potato slices and .
Having been raised on thin, crisp, pale yellow, super-salty Wise brand chips (