How to Make Homemade Potato Chips

(Page 2 of 2)

January/February 1981
By Cathy Johnson  
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FRYING CRISPY POTATO CHIPS: THE BASIC RECIPE

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Put the chips in the hot oil one at a time. If they're thrown in all at once, the slices have a tendency to adhere to one another. Move the pieces around with a fork as they fry. When your chips reach the degree of brownness that you prefer (it should take only a few minutes), lift them out of the pan and drain them on paper towels. If you're planning to salt or season your potato chips, do it now while there's still a small coating of oil to hold the crystals in place. After the chips cool, dump them into a bowl, then prepare paper towels for the next batch.

Needless to say, it'll take an unbelievable amount of self-control to leave the snacks alone until all the chips are finished. They taste lots, lots better than the commercial kind, all fresh and warm and toasty brown. And once you've got the process down, you can experiment with endless seasoning variations! Add garlic salt, onion salt, kelp, chili powder, chives, paprika or any other herbs and spices to suit your fancy.

Even if you don't attempt to make homemade chips until you're snowed in, I want to assure you that not only can it be done, but it's worth doing anytime!

See also: Make Zucchini Chips 

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