Roxy15
All-Conference
Homemade Potato Chips:
2 lbs. Russet Potatoes Sliced 1/8-in. Thick
***Peeled Or Unpeeled
***Using A Mandolin Helps With This; Set It To 1/8 & Slice
1-1/2 Cups Canola Oil For Frying
Salt & Freshly Ground Pepper
Heat the oil over medium-high heat in a 2-quart sauce pan or use a Deep-Fat Fryer.
Cook potatoes in batches until golden brown and crispy. About 6 minutes.
Remove the chips from the oil onto a paper towel lined plate.
Season chips immediately with salt and pepper.
***You want the chips to be hot so that the spices will adhere to them better.
Serve.
***Sprinkle Cajun Seasoning/A Little Curry Powder Over The Hot Chips/Or Any Kind Of Spices That You Want-Over The Hot Chips.
2 lbs. Russet Potatoes Sliced 1/8-in. Thick
***Peeled Or Unpeeled
***Using A Mandolin Helps With This; Set It To 1/8 & Slice
1-1/2 Cups Canola Oil For Frying
Salt & Freshly Ground Pepper
Heat the oil over medium-high heat in a 2-quart sauce pan or use a Deep-Fat Fryer.
Cook potatoes in batches until golden brown and crispy. About 6 minutes.
Remove the chips from the oil onto a paper towel lined plate.
Season chips immediately with salt and pepper.
***You want the chips to be hot so that the spices will adhere to them better.
Serve.
***Sprinkle Cajun Seasoning/A Little Curry Powder Over The Hot Chips/Or Any Kind Of Spices That You Want-Over The Hot Chips.
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