Frying in my own home scares the bejeezus out of me. I attempted frying for the first time at the beginning of December for our "Christmas Eve" party so Santa could enjoy some Maple Glazed Sour Cream Doughnut Holes with his Peppermint Stick Cocoa (Santa comes early to our house every year since we leave for a two and a half week vacation to Ohio and we enjoy having our own little celebration.) That experience went better than expected. Our apartment was kept intact and didn't burn down from a grease fire and last I checked my eyebrows have finally grown back. Only joking.
My confidence for frying is still somewhat on shaky ground. I really need to invest in a deep fryer. Potato chips make for a good snack for itty bitty and I with our tuna sandwiches at lunchtime. Why not make my own? Fire extinguisher at the ready. Hot oil in the pot. Batches of Yukon gold potatoes frying. Fresh, hot, salted potato chips. Deliciousness!
Not only was itty bitty snatching these as they were cooling down, Mr. Sideline Chef and I couldn't keep our hands off of them. The first batch was gone in the blink of an eye. Crispy with that potato taste you expect in a chip without too much grease. You could season these with any variety of spices that you wish to use. I wasn't feeling up to anything more than a simply seasoned with salt potato chip.
Super Bowl Sunday is quick approaching. Make these for your get together and enjoy with a
MyRecipes.com and Sunset, April 2003
Makes about 2 appetizer servings per 8-ounce potato
Stars of the Show:
- 1 lb Yukon gold potatoes (about 3 potatoes) - You can make any amount worth of potato chips you wish. I ended up using 2 lb of Yukon gold potatoes and it gave me more than 4 servings worth.
- 2 inches worth of vegetable oil in a large deep pot
- salt or any seasonings you wish to use
You can choose to either leave the skin on the potatoes or not. Just make sure they are scrubbed cleaned if you choose to keep the skin on. Use a mandolin slicer to slice the potatoes as thin as you can over a bowl of cold water. Let the potato slices soak for 10 minutes. Rinse slices and blot completely dry with paper towels.
Heat 2 inches of vegetable oil over medium high heat to 380°. Fry the potato slices in batches to avoid overcrowding. Stir occasionally to separate and submerge the slices until golden and crispy. Use a slotted spoon to fish the potato chips out of the hot oil and drain on paper towels. Let the oil return to 380° in between batches.
Sprinkle with seasoning as soon as you lay them to drain on the paper towels.