Thinly slice russet potatoes, fried in vegetable oil until golden and crispy, and then sprinkled with sea salt and pepper, for a great snack or side dish.
The Sunday Funday Bloggers are sharing Fries and Chips recipes today........
Mayuri of Mayuri's Jikoni is hosting this week. After I made these chips and began writing this post, I noticed that Mayuri had asked for Fries or Chips, as they are called in the UK. These Chips would be called Crisps in the UK. Sorry Mayuri....I should have read the instructions better.
So, while I'm not participating now this week. I still want to share the recipes that the others made for today's theme......
- Cheesy Bacon Ranch Loaded French Fries from Making Miracles
- Corned Beef Poutine from Amy's Cooking Adventures
- Keto Rutabaga French Fries from Sneha's Recipe
- Leftover French Fry Hash from A Messy Kitchen
- Masala Chip Butty from Mayuri's Jikoni
- Lomo Saltado from Karen's Kitchen Stories
- Spicy Samurai Fries from Food Lust People Love
My husband loves it when I make him Homemade Potato Chips. I must confess that I don't do so often as I am not crazy about deep frying, and when I do pull out the deep fryer, it is normally to make fish and fries.
Since I was serving Open-Faced Turkey and Swiss Sandwiches for Dinner one night, I decided to surprise him with a side of homemade chips.
You do not need a deep fryer for these chips. I shallow-fry them in a large skillet on the stove top. I first shared this recipe in February of 2014. The recipe format I was using at that time is no longer printable, so I am resharing it today using a printable format.
Yield: 2
Homemade Potato Chips
Thinly slice russet potatoes, fried in vegetable oil until golden and crispy, and then sprinkled with sea salt and pepper, for a great snack or side dish.
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Ingredients
- 1 large russet potato for every 2 people
- vegetable oil
- sea salt and freshly ground pepper
Instructions
- Scrub and thinly slice the potato, leaving the skins on. (I use a mandolin or the slicing blade of my food processor) Place in a bowl and cover with cold water. Let soak as you heat a large skillet filled halfway with cooking oil over med high heat.
- When the oil is hot, drain and dry the potatoes. It is important that the potatoes be completely dry, or the moisture will cause the oil to splatter. I use my salad spinner with great results.
- Place a single layer of potatoes in the oil and cook until crispy and golden, flipping often. This takes only about a minute or two.
- Remove chips to a baking sheet lined with a paper towel and season with salt and pepper. Continue cooking in batches until all the potatoes are used, seasoning after each addition to the baking sheet.
Nutrition Facts
Calories
208Fat (grams)
7 gSat. Fat (grams)
1 gCarbs (grams)
33 gFiber (grams)
2 gNet carbs
31 gSugar (grams)
1 gProtein (grams)
4 gSodium (milligrams)
106 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
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