How to Make Potato Chips - Crispy Crunchy
Homemade Potato Chip Recipe Hello and welcome back to In the Kitchen with
Matt, I am your host Matt Taylor. Today, I am going to show you how to make
crispy crunchy potato chips, or in other parts of the world, potato crisps. They are really easy to do, if I can do it,
you can do it, let's get started. All right we start with cold water in a bowl,
you don't have to measure it exact, and then I am going to add about 2 tsp. of salt to
this, and make a nice little brine solution, go ahead and just stir the salt in. Now we need some potatoes, I have two russet
potatoes here, you can peel them and get the skins off if you like, I never do, I like
the skins, now we want to slice them to make our potato chip shape. Now to do that I am going to use a mandolin
slicer, I really like this one, I will put a link down below where you can pick one up. Or you could just use a knife, but it takes
a long time, and it is really hard to get them exactly the same thickness, and we really
want these the same thickness, now for these the ideal thickness is about 1/8 of an inch
thick, and on mine, that setting is a number 2. Okay and then you just set it on top of your
bowl, and you take the potato, go across like that, okay. I will just kind of show you how then one,
is see, it's a nice perfect slice, that we can crisp up to make a potato chip, and you
should probably put a guard on top, so you don't hit your fingers, and I will just discard
this piece. All right and once you have all of your potato
slices in this bowl of cold salty water, we want to let this sit and let this soak for
15 to 20 minutes, and what this going to do, this salty solution is it is going to, is
it is going to leach out or bring out the starch, most of the starch in the potato,
if we don't do that the starch when it gets hot turns into sugar, and that gets burned
really easy, when you put it in the oil, so that is why if you have ever tried to make
potato chips in oil how they burned really quick before they are done, we don't want
that, we want these to be a nice blonde looking chip or crisp, here we go, let this sit. Now meanwhile what we do while this is sitting,
is we take a large pot, this is just a stew pot and I have it half way full of water,
now I am going to add about two tablespoons of vinegar and what we are going to do is
we are going to bring this to a boil and add our potato slices to it, why are we doing
that, this is a further process to get more of that starch out, and also what it will
do is it will precook the potato a little bit, it is a really cool process and works
really well, takes some more time to do it this way, but it is well worth it. All right once our water starts to boil, what
we are going to do is I am going to take about half of these, and go ahead and put them in
there, and we are just going to move them around so they are separated, so we are just
going to pretty much do these in stages, so it winds up being about a full potato, per
stage, depending on how big your bowl is, we are going to boil these for three to four
minutes, and we will stir them occasionally. Now when our three minutes is up, I have a
baking sheet here, lined with kitchen towel, or paper towel, and then we just want to take
our potatoes, and we are going to lay them out so they can dry, and you kind of want
them separated, they might stick together a little bit, now I am going to put this last
batch in. And once we have all of our potatoes boiled,
I am going to go ahead and remove this, and empty out this liquid, and then I think I
want to use this same pot for my oil, make sure it is dry, you don't want to add oil
to water inside your pot, and I am going to go ahead and turn this on medium, and then
take my canola oil, or you could use peanut oil, and we want to put in about an inch inch
and a half deep. In this case I used 1.4 liters, or 48 ounces,
now we want to heat this oil to 325 degrees F. All right and once we are at 325 it is
time to start frying our potatoes. So what you do is you just take your potatoes,
and put them in, and I am going to do about a third of the ones that I have here, just
to make sure I have plenty of room, we are going to fry these somewhere between five
and fifteen minutes, and what we are going to do is we are just going to gently move
these around like this with our spoon here, I could probably put a few more in there,
but we don't want them to get over crowded, make sure they can get nice and, every little
area can get nice and fried, and we are going to keep doing this until they just get slightly
golden, and usually all of the bubbles, will subside a little bit, and that is how you
know they are done, we will give it a couple of more minutes here, and these should be
good to go. These look good they are slightly golden brown,
there is no more bubbles, I am going to go ahead and take them out, use your spoon and
then I am going to put them on a paper towel lined plate here, so they can drain, that
will give you an idea of what they look like, when they come out of the oil. And what we are going to do is just let them
sit there and dry a little bit, and uh, I am going to take some salt, awesome, I am
just going to grab one of these, give it a taste, oh yeah, hear that crunch, wow, these
are amazing, mmm. So this gives you an idea of about how much,
how many chips, or crisps, 2 medium sized russet potatoes make, it's a fair amount,
it's awesome it is enough for two or three servings. All right, our crispy crunchy potato chips,
or crisps, are done. They turned out amazing, they are really easy
to do, super crunchy, they do take a fair amount of time to make, so if you have a craving
for potato chips, just go to the store and buy a bag, but if you have the patience, to
make them at home, they are well worth it, you won't be disappointed, go out there and
make your own, I am Matt Taylor this has been another episode of In the Kitchen with Matt,
thank you for joining me, as always if you have any questions or comments put them down
below and I will get back to you as soon as I can, thumbs up, down in the corner push
it, don't forget to subscribe to my channel and check out my other videos, take care,
time for me to dive into these, oh yeah, mmm mmm mmm, mmm, mmm.
