How To Fried Potatoes Chips at Hazel Peterson blog

How To Fried Potatoes Chips. Remove with a slotted spoon and drain on paper towels. A lower frying temp gets the moisture out; Place in a large bowl, add cold. For the best home cooked chips, use a deep pot filled with oil (and have a digital thermometer handy). Strain the potato chips + serve. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. A vinegar soak ensures they're crisp. While store bought potato chips can be great, homemade deep fried potato chips are served at their peak freshness. Working in small batches, fry potato slices until golden. Peel and cut potatoes into thick slices, then cut slices into sticks. Continue until all of the slices are fried. Season potato chips with additional salt if desired. Keys to great potato chips: Slice potatoes about ⅛” thick (a mandoline helps). Preheat a pot with neutral frying oil to 350°f/176°c and fry the potatoes in batches turning them over and stirring occasionally, until golden brown and crispy.

Keys to great potato chips: While store bought potato chips can be great, homemade deep fried potato chips are served at their peak freshness. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. Slice potatoes about ⅛” thick (a mandoline helps). Peel and cut potatoes into thick slices, then cut slices into sticks. Season potato chips with additional salt if desired. A lower frying temp gets the moisture out; Strain the potato chips + serve. Remove with a slotted spoon and drain on paper towels. For the best home cooked chips, use a deep pot filled with oil (and have a digital thermometer handy).

Pan Fried Potato Chips My Therapist Cooks

How To Fried Potatoes Chips Preheat a pot with neutral frying oil to 350°f/176°c and fry the potatoes in batches turning them over and stirring occasionally, until golden brown and crispy. Working in small batches, fry potato slices until golden. Peel and cut potatoes into thick slices, then cut slices into sticks. For the best home cooked chips, use a deep pot filled with oil (and have a digital thermometer handy). A lower frying temp gets the moisture out; Preheat a pot with neutral frying oil to 350°f/176°c and fry the potatoes in batches turning them over and stirring occasionally, until golden brown and crispy. Continue until all of the slices are fried. If you're not going to peel them, rinse and scrub the skins to remove any excess dirt. While store bought potato chips can be great, homemade deep fried potato chips are served at their peak freshness. A vinegar soak ensures they're crisp. Place in a large bowl, add cold. Peel your potatoes, if desired. Remove with a slotted spoon and drain on paper towels. Keys to great potato chips: Season potato chips with additional salt if desired. Slice potatoes about ⅛” thick (a mandoline helps).