Homemade potato chips

Traditional American cuisine:

I am not sure Americans should be proud of this, but potato chips were first served by George Crum in 1853 in Saratoga, NY. They were a huge hit on the lodge’s menu and before long, spread in popularity throughout New England. We are all used to potato chips out of the bag, but the homemade fresh chips are worth the extra effort.

Ingredients (6 servings):

• 5 – large baking potatoes, peeled
• Salt – at least 2 tablespoons
• Canola oil – as much as a gallon

Preparation:

One of the fabulous things about the Kitchenaid mixer is it has a slicer attachment that makes really thin chips. If you do not have this apparatus you can use a mandoline. But you need to make sure that you cut the chips thin – about 1/16 of an inch. I also suggest that you practice with the Kitchenaid slicer before cutting potatoes if you have one. The attachment will not make full chips if used improperly.

Making chips with the Kitchenaid slicer.

Chip thickness

After you cut the chips and rinse them, add them to a large bowl along with 2 tablespoons of salt. Cover the chips with cold water and let stand for one hour. Use a colander to drain the chips after one hour and then place them back into the bowl. Once again, cover them with cold water and let stand for one hour. Drain again through the colander and place the chips on a towel and pat dry. It is important to make sure that you prepare the oil before you pat them dry. The chips have a tendency to brown if left out for too long as you probably know.

Meanwhile, add the oil to a Dutch oven two inches deep and heat to 350 degrees F. It is very important to make sure that you do not use a frying pan, because the oil will boil over when you add the chips. It is also crucial to get the oil to within a few degrees of the prescribed temperature in order for the chips to fry correctly. Once the oil has reached 350 degrees F, add the potato chips to the oil (be careful because the oil will boil vigorously) and fry until they turn golden brown.

Chips frying.

The length of time that is required will depend on how many chips you add. I like to divide the chips into three batches, and therefore, it may take as much as 15 to 20 minutes to complete a batch. Be patient and make sure that they turn golden brown before you remove them from the oil or your chips will not be crispy. If you over cook them they will be dark brown and taste burnt so be careful (see photo). When the chips have finished cooking place them on paper towels and sprinkle with salt. Enjoy!

Chips ready to eat.

J. Botticelli