So I finally got that white Christmas I've been wishing for my whole life. Problem is, it came after it got dark. Beggars can't be choosers I guess. In any case, I got snowed in because I am afraid of driving in the snow and was rummaging through my pantry to find something to eat and my Em was telling me about how she had so much food at her mom's and that fresh chips were coming out of the fryer. *DING DING* That was it, the spark of genius I had been waiting for. This recipe is so easy I just thought I'd put together a quick post and get it out to you all. Hope you enjoy!
Prep Time: 40 minutes
Cook Time: 2-3 minutes per batch
2 large russet potatoes washed/scrubbed
1 quart canola/vegetable oil (peanut oil is best but not as "good" for you)
salt to taste
Fill a large bowl about half way with cold water. If you have a mandolin this next step will take you 5 minutes. If you don't have a mandolin go buy one. Sorry, but it's just one of those kitchen tools that makes your life so much easier. Using the mandolin slice the potatoes lengthwise directly into the bowl of water. Once you are done with both potatoes drain the water and fill the bowl back up with clean water. You're trying to remove the starch from the potatoes. Drain the water one more time and let your potatoes rest for 20-30 minutes. In the mean time heat up your oil in your favorite cast iron pan or deep fryer. Bring the oil to 365 degrees. Now drain the potatoes and fill the bowl up with water one more time.
Thoroughly drain the potatoes and move them onto a dry towel. Working in small batches and making sure not to cook your arm off with splattering oil, fry the potatoes until they are your desired texture. I like mine a bit darker and crunchier. Remove them from the oil and sprinkle with salt or any desired spice. Repeat this step till all the potatoes are done.
A little eco-friendly tip I learned from my buddy Leon (@doublelg); when removing the chips from the oil place them on a used paper bag from the grocery store. They work better than paper towels and hold much more oil!
You can really use all sorts of seasoning with this recipe. For garlic chips, toss them with some finely minced garlic and a little extra virgin olive oil. Or for a bit spicier kick, try cayenne pepper and a cider vinegar.
To store the chips I put them in an air tight container and with a disposable tea bag filled with uncooked white rice.
Inspiration is everywhere!