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How To Make Homemade Potato Chips<\/p>\n
Author: Shelly Hill<\/p>\n
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If you are tired of paying high prices for store bought potato chips and would like to start making your own at home, I think you will enjoy trying out this easy recipe.<\/p>\n
Along with the listed ingredients, you will need a deep fryer with a deep frying basket, 6 paper towels, a large bowl, a large plate and finally, an airtight plastic storage container.<\/p>\n
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Classic Homemade Potato Chips Recipe<\/strong><\/p>\n 4-6 white potatoes Wash and scrub the skins of your potatoes using a vegetable brush to loosen any debris. Remove skins from potatoes using a paring knife or vegetable peeler. Using a paring knife, cut thin round or oval slices. Cut out and remove any bad spots. Fill a large bowl with cold tap water and soak your slices in the water for 30 minutes. Remove slices from water and pat dry with paper towels. Turn your deep fryer on and set the temperature at 350 degrees. When the oil is hot and has reached the desired temperature, place a handful of slices into the frying basket and drop down into the oil. Deep fry your slices until they are crisp and lightly browned. This process usually takes 2-4 minutes. Remove basket from hot oil and let it drain over the deep fryer for 2-3 minutes. Line a large plate or platter with 3 thick paper towels. Pour the chips onto the plate and use a separate paper towel to blot off any excess oil. Season with salt if desired.<\/p>\n Optional: If you like your potato chips seasoned with Old Bay, place some Old Bay Spice in an old salt shaker. Shake the desired amount on the chips. Wait 1 minute, flip the chips over and season the other side.<\/p>\n Storage: Once the chips have cooled, place them in an airtight plastic container. If you own a plastic cookie canister, this will work well for storing them. If properly stored, they should last several weeks.<\/p>\n Article Source: http:\/\/www.articlesbase.com\/recipes-articles\/how-to-make-homemade-potato-chips-1083623.html<\/p>\n <\/p>\n
\nwater
\nvegetable oil (for deep frying)
\nsalt<\/p>\n