I’m not sure that I have ever heard of anyone who doesn’t love potato chips. I’ve heard of folks who can’t eat potato chips, or “try not” to eat potato chips, and a few people who say potato chips go straight to their thighs, but I can’t think of a single instance where someone said to me, “I hate potato chips.” I’m sure they are out there. Like people who don’t like cheese or chocolate, but I’m not sure how I feel about folks like that.
Anyway, homemade potato chips are pretty dang easy. There’s really only 4 steps. Slice ’em. Fry ’em. Drain ’em. Season them. Oh yeah, step 5 – Eat ’em. There are a couple things to keep in mind when getting ready to make these crunchy morsels. First you want to make sure you slice them as thin as you can. You could use a food processor or (my new favorite tool!) a mandoline. I won this one from OXO at this past weekend’s Food Blog Forum and I am totally in love. It’s sturdy, easy to use, and easy to clean. My three favorite things in the world!
Back to the chips. So, you slice as thin as you can so that your chips will be really crunchy. Heat up the oil and think about seasoning. I used my hubby’s barbeque rub that is called Butt Glitter. You can use whatever you have on hand or just use salt! It will be delicious. Make sure you fry those chips up until it sounds like they aren’t cooking any more, drain , and season immediately. Then you are ready to eat!
- 4 Large Russet potatoes and/or sweet potatoes ( sweet potatoes should be peeled)
- 1 quart vegetable oil
- 1/4 cup BBQ seasoning ( or whatever your favorite is!)
- With a food processor or a mandoline, thinly slice the potatoes. Soak them in a bowl ice cold water.
- Heat the oil in a large, heavy pot until it reaches 350 - 375 degrees.
- Drain the potatoes and pat dry. Fry the potatoes in batches until they are crisp. ( The oil will almost quit popping when they are done). Remove from the oil and drain on paper towels.
- Sprinkle seasoning on immediately making sure to season all sides of the chips well.
- Serve and enjoy!
- Store in a brown paper sack for 1-2 days.