Whether it's the Big Game or the Big race, having fresh munchies on hand is a must! Make your own delicious chips in just a few minutes time. One single medium size potato will yield a medium size bowl full.You'll Need:
2-4 Medium Size Potatoes (any variety you prefer)
Sea Salt or other Seasonings
Oil (for Frying)
Ice Water
Wash potatoes thoroughly, removing any "eyes". It is not necessary to peel them first, but you can if you want to.
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Thinly slice (shave) the potatoes into "chips"- you can use a vegetable peeler that has been "modified" by bending it a little to slightly enlarge the size of the "grate". (Be very careful !) |
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Place the thinly shaved potato slices into a bowl of ice water and let set for 30 minutes to 2 hours. (While this step can be omitted, a study has found that soaking the potatoes before frying reduces Acrylamide (a naturally occurring substance created when cooking starchy foods at high temperatures). (More on that here) |
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Drain the potatoes and lightly pat dry. |
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Fry in small batches for 15 seconds- 3 minutes, depending on how thick the chips are. Drain on paper towels, lightly season with salt or other seasonings. |
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I sprayed these with vinegar (hence the shininess!) and salted them with sea salt. I apologize for the half-full bowl- I couldn't get the fam to leave them alone long enough to get a few photos snapped! |
Alternatively, these can be baked as well.
To Bake Instead
Pre-heat your oven to 400 degrees F. Place the potato chips on cookie sheet, spacing them out so they aren't touching. Brush lightly with virgin olive oil and season lightly with salt. Bake for 8 minutes, remove from oven, flip the chips over and return to the oven for an additional 8-10 minutes (or until crispy & brown). Actual cooking time will vary depending on the thickness of the chips.
Seasoning Ideas:
- Salt & vinegar
- Sea salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground mustard
- Dash cayenne pepper
Recipes- MYO
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