How to Make Potato Chips - Crispy Crunchy Homemade Potato Chip Recipe
Hello and welcome back to In the Kitchen with Matt, I am your host Matt Taylor.
Today, I am going to show you how to make crispy crunchy potato chips, or in other parts
of the world, potato crisps.
They are really easy to do, if I can do it, you can do it, let's get started.
All right we start with cold water in a bowl, you don't have to measure it exact, and then
I am going to add about 2 tsp. of salt to this, and make a nice little brine solution,
go ahead and just stir the salt in.
Now we need some potatoes, I have two russet potatoes here, you can peel them and get the
skins off if you like, I never do, I like the skins, now we want to slice them to make
our potato chip shape.
Now to do that I am going to use a mandolin slicer, I really like this one, I will put
a link down below where you can pick one up.
Or you could just use a knife, but it takes a long time, and it is really hard to get
them exactly the same thickness, and we really want these the same thickness, now for these
the ideal thickness is about 1/8 of an inch thick, and on mine, that setting is a number
2.
Okay and then you just set it on top of your bowl, and you take the potato, go across like
that, okay.
I will just kind of show you how then one, is see, it's a nice perfect slice, that we
can crisp up to make a potato chip, and you should probably put a guard on top, so you
don't hit your fingers, and I will just discard this piece.
All right and once you have all of your potato slices in this bowl of cold salty water, we
want to let this sit and let this soak for 15 to 20 minutes, and what this going to do,
this salty solution is it is going to, is it is going to leach out or bring out the
starch, most of the starch in the potato, if we don't do that the starch when it gets
hot turns into sugar, and that gets burned really easy, when you put it in the oil, so
that is why if you have ever tried to make potato chips in oil how they burned really
quick before they are done, we don't want that, we want these to be a nice blonde looking
chip or crisp, here we go, let this sit.
Now meanwhile what we do while this is sitting, is we take a large pot, this is just a stew
pot and I have it half way full of water, now I am going to add about two tablespoons
of vinegar and what we are going to do is we are going to bring this to a boil and add
our potato slices to it, why are we doing that, this is a further process to get more
of that starch out, and also what it will do is it will precook the potato a little
bit, it is a really cool process and works really well, takes some more time to do it
this way, but it is well worth it.
All right once our water starts to boil, what we are going to do is I am going to take about
half of these, and go ahead and put them in there, and we are just going to move them
around so they are separated, so we are just going to pretty much do these in stages, so
it winds up being about a full potato, per stage, depending on how big your bowl is,
we are going to boil these for three to four minutes, and we will stir them occasionally.
Now when our three minutes is up, I have a baking sheet here, lined with kitchen towel,
or paper towel, and then we just want to take our potatoes, and we are going to lay them
out so they can dry, and you kind of want them separated, they might stick together
a little bit, now I am going to put this last batch in.
And once we have all of our potatoes boiled, I am going to go ahead and remove this, and
empty out this liquid, and then I think I want to use this same pot for my oil, make
sure it is dry, you don't want to add oil to water inside your pot, and I am going to
go ahead and turn this on medium, and then take my canola oil, or you could use peanut
oil, and we want to put in about an inch inch and a half deep.
In this case I used 1.4 liters, or 48 ounces, now we want to heat this oil to 325 degrees
F. All right and once we are at 325 it is time to start frying our potatoes.
So what you do is you just take your potatoes, and put them in, and I am going to do about
a third of the ones that I have here, just to make sure I have plenty of room, we are
going to fry these somewhere between five and fifteen minutes, and what we are going
to do is we are just going to gently move these around like this with our spoon here,
I could probably put a few more in there, but we don't want them to get over crowded,
make sure they can get nice and, every little area can get nice and fried, and we are going
to keep doing this until they just get slightly golden, and usually all of the bubbles, will
subside a little bit, and that is how you know they are done, we will give it a couple
of more minutes here, and these should be good to go.
These look good they are slightly golden brown, there is no more bubbles, I am going to go
ahead and take them out, use your spoon and then I am going to put them on a paper towel
lined plate here, so they can drain, that will give you an idea of what they look like,
when they come out of the oil.
And what we are going to do is just let them sit there and dry a little bit, and uh, I
am going to take some salt, awesome, I am just going to grab one of these, give it a
taste, oh yeah, hear that crunch, wow, these are amazing, mmm.
So this gives you an idea of about how much, how many chips, or crisps, 2 medium sized
russet potatoes make, it's a fair amount, it's awesome it is enough for two or three
servings.
All right, our crispy crunchy potato chips, or crisps, are done.
They turned out amazing, they are really easy to do, super crunchy, they do take a fair
amount of time to make, so if you have a craving for potato chips, just go to the store and
buy a bag, but if you have the patience, to make them at home, they are well worth it,
you won't be disappointed, go out there and make your own, I am Matt Taylor this has been
another episode of In the Kitchen with Matt, thank you for joining me, as always if you
have any questions or comments put them down below and I will get back to you as soon as
I can, thumbs up, down in the corner push it, don't forget to subscribe to my channel
and check out my other videos, take care, time for me to dive into these, oh yeah, mmm
mmm mmm, mmm, mmm.