Crispy Potato Chips
Making potato chips from scratch gives you the options of making them super crispy, which my son loves, or a little soft in the middle, which I love. It also allowed us to play around with the toppings and each member of my family had a different favorite. Either way you like them, the potato chips are delicious hot or at room temperature and definitely a treat! According to Bon Appetit, the key to great potato chip is a lower frying temp to get the moisture out and a vinegar soak to ensure they're crisp.
Tips:
Unless you have a Fry Daddy, you will need a thermometer to ensure the oil is at the proper temperature.
Potatoes can be fried 6 hours ahead. Keep at room temperature.
The dipping sauce in the middle is a combination of mayonnaise, fresh rosemary, salt and pepper.
If you like a very crispy chip, let the potatoes get beyond a golden brown in color. Anything less will give you a soft center.
We tried a variety of potato chip seasoning- sea salt, sea salt and pepper, cacio e pepe, rosemary, salt and pepper. Cacio e Pepe was by far my favorite, but the family loved the fresh rosemary, salt and pepper ones!
Here’s a cheat recipe for Cacio e Pepe Potato Chips without the need to fry- INGREDIENTS 8-ounce bag kettle-cooked potato chips, 1½ ounces Pecorino, finely grated (about 1½ cups), 1 tablespoon coarsely ground black pepper. INSTRUCTIONS Preheat oven to 425°. Arrange potato chips in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Crispy Potato Chips
Recipe from Bon Appetit
Serves 6
PREP 10 minutes
COOK 5 minutes
INGREDIENTS
1½ pounds russet potatoes
½ cup distilled white vinegar
Vegetable oil (for frying; about 8 cups)
Kosher salt
INSTRUCTIONS
Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.
Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.