Making your own potato chips is so incredibly easy. There are 2 pieces of equipment that you should have:
1) Mandoline
2) Deep Fryer
(or) you could use a big heavy pot & thermometer
Here’s my weapon of choice: Pampered Chef Mandolin
The biggest secret to making light as air potato chips is to soak the potato chips in water to wash away the excess starch. You can even soak them overnight. Usually, I’ll soak for 30 minutes. If you don’t have the time, then place all the potato slices in a big bowl of water and rub gently to wash each slice. Drain the potato slices super dry, as water + oil = flying splatter = burnt spot on arm and face. (oops)
If you have any left over, and thats a big if….they’ll last another day. Don’t cover them tightly, which causes them to get soggy. I usually just them in the bowl and drape a towel over them. In the morning before my kids get up, I tiptoe into the kitchen…they make a great breakfast for me. (hey, I dip in ketchup to get my serving of vegetables!)
My favorite dip is a Cumin-Sweet Smoked Paprika Aioli that I got from Florida Trend Magazine’s Top New Restaurant Martini’s & Tapas where I teach cooking classes at. Instead of making aioli fresh from eggs, I cheat and use store bought mayo. Two unlikely spice combinations of Cumin and Sweet Smoked Paprika just go together but you just don’t know why, kinda like Travis and Shannon.
Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli wow, thats too long for me. How about: Kick-Ass Chips & Dip
Chips
1 large russet potato for every 2 people
oil for deep frying
salt
Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes - 24 hours. Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface. Place a batch of potato slices into the fryer (batch size really depends on big your fryer or pot is - just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.
Dip (Sweet Smoky Paprika & Cumin Aioli)
1 cup good mayonnaise
1 tsp cumin
1 tsp smoked sweet paprika
1 large garlic cloved, minced with garlic press
1/2 tsp salt
freshly ground pepper
Combine all of the above. If have the time, I recommend that you can make your own aioli. But, if you’re like me and crave potato chips and MUST HAVE THEM NOW, store bought mayo will do.
April 12th, 2007 at 9:12 pm
Jaden,
Thanks for visiting Rasa Malaysia and left me comments! Wow, you have such a gorgeous site with truly amazing (x10) food pictures. I will add you to my blogroll ASAP.
I am so glad I have found a gem!
April 12th, 2007 at 10:35 pm
Ohh! This looks delicious! I’m definitely gonna try the dip.
April 12th, 2007 at 10:55 pm
Rasa - I’m so inspired by your site as well! You’re on my list too!
Meena - let me know how it turns out (and a pic too!)
April 13th, 2007 at 4:02 am
This should be those guilt-free potato chips! I love to snack, so this is my kind of snacks. But I do not have those 2 essentials that you mentioned.
April 13th, 2007 at 4:55 am
Wonderful…but what about my waistline?
April 13th, 2007 at 7:40 am
Tigerfish- I once tried to make chips without a mandoline and cut with a knife as thin as possible. After the 10th chip, I got so frustrated and went out to the store and bought a bag of shrimp chips instead!
SW-If you skip breakfast, lunch, snack and dessert, your waistline should be ok to eat these for dinner.
August 30th, 2007 at 2:47 pm
this so would be so much my kind of snack. never made them at home. something to try out soon
September 7th, 2007 at 4:23 am
You are soooooo hellbent on making me add more calories to my already very, very overly endowed body. I am going to tackle you somehow (I dont know how) later. But these look absolutely yummilicious & I would just like to sink into the dip & use the chips to save myself!!
November 29th, 2007 at 3:21 pm
thanks for the homemade potato chip recipe.i have a 5 year old who loves pototo chips so this recipe will help me keep chips for him.
December 12th, 2007 at 8:08 am
how long can you store fresh potatoe chips
December 12th, 2007 at 12:33 pm
robert- overnight is about all that it lasts. just keep them uncovered in a bowl.
July 13th, 2008 at 11:02 pm
Oh my God! Why didn’t I “find” your site earlier!!
My hubby loves to munch on chips and he is a potato lover! I have tried a couple of times to make the chips at home, but it always turns out soggy. Some have told me to add some kind of ‘additives’ to make it crispy, but I want it to be natural - just the potatoes and salt, and oil to fry.
I am going to try out your way of making them! I don’t have a deep fryer, but I guess it should work well still!
Thanks!