What thickness did you use on the mandolin? These were remarkably good, never would have thought to try and make chips in the microwave. This removes quite a bit of starch. Water will make the oil splatter, creating a mess and potentially causing burns. Definitely Recommend as a nice treat. 1 potato, sliced paper thin (peel optional). Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. They were also stuck to the plate, but I figured that was because they were burnt. FoodData Central. Note: You can use a kitchen mandoline for this if you have one, but a sharp knife and steady, patient hand work just as well. By allowing the potatoes to cook longer without burning, it also ensures a crispier chip. (I like things spicy hot) My wifes fav. Spread the potato slices in a single layer on the prepared baking sheet. Making homemade potato chips is healthy and easy, especially when they're baked in the oven! These were lovely. Thank you for this wonderful Recipe idea! Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A mandoline would make slicing the potato into … Allrecipes is part of the Meredith Food Group. was when I mixed freshly squeezed lime juice with the olive oil in the plate before dunking the potatoes, and then seasoned with seasalt and just a little kool-aid lemonade powder mix. Utz Potato Chips, Regular – 1 oz. After slicing the potatoes, put them in a bowl and drizzle them with 1 tablespoon of olive oil. For toppings I used seasalt, onion powder and cayenne. US Department of Agriculture. However, these chips taste best when allowed to rest for 30 minutes (or cool completely) before serving. They're made in batches -- dunk a bunch, take them out, dunk a bunch more. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. An you do the same recipe with sweet potatoes? They may take a little longer to cook, so keep an eye on them. It all depends on how classic or rustic you like. 1 pound russet potatoes, about 2 large, scrubbed and rinsed, Homemade Chili Potato Chips with Sesame Avocado Salsa, Alton Brown Cooks Live: Bone Marrow with Parsley Salad, Alton Brown Cooks Live: Dessert Panzanella. Teenage son and buddies loved these! T.G.I. The only problem that I came across with the recipie is my inability to slice anything paperthin. These chips have just 115 calories per 4-ounce serving, versus 608 calories for their deep-fried counterpart. To solve the sticking problem, I just put a sheet of parchment paper on the turntable of my microwave and put the potatoes right on top. And watch videos demonstrating recipe prep and cooking techniques. fresh mozzarella, tomato, and basil sandwich, https://dehydratorblog.com/dehydrated-potato-chips/, https://thehealthyfamilyandhome.com/dehydrated-sweet-potato-chips/, Chicken Stew with Sweet Potatoes and Black beans, Butternut Squash, Browned Butter, and Rosemary Fettuccini Alfredo, Ultra-Moist Healthy Banana Bread (made with Olive Oil), Broccoli Salad with Apples, Walnuts, and Cranberries, Moroccan Butternut Squash, Chickpea, and Spinach Stew, Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies, Slow Cooker 15 Bean Soup with Ham and Kale, Pan Fried Sea Bass with Lemon Garlic Herb Sauce. Sie bestehen aus dünnen, frittierten oder gebackenen Kartoffelscheiben. Get it as soon as Thu, Oct 15. If you baked them and they aren’t as crispy as you like, they may be a little chewy and still delicious. Allrecipes is part of the Meredith Food Group. I had no idea that a microwave could produce potato chips like this! was when I mixed freshly squeezed lime juice with the olive oil in the plate before dunking the potatoes, and then seasoned with seasalt and just a little kool-aid lemonade powder mix. Drain, and rinse, then refill the bowl with water, and add the salt. Most people won't think twice about serving basic cornbread when is on the table. I believe traditional home cooking with food your great-grandmother would recognize doesn't have to cost a lot of time or money. Thank you for this wonderful Recipe idea! I have made these potato "chips" several times before, and they are really good. Drain, and rinse, then refill the bowl … Just take your time cutting your potatoes. Only thing I'll change next time is to lightly salt them right out of the fryer. Allow chips to cool completely. If you have potatoes in your pantry and you aren’t sure what to make with them, I recommend trying out homemade potato chips. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). When deep frying fries, soaking potatoes also helps the fries to not stick together. I think sweet potato chips would be delicious with some cinnamon sprinkled on top. No worries. And of course, with this recipe, you can control the amount of sodium. We didn't need to soak them because most of the starchiness had been used up when the potatoes started sprouting eyes. Experiment with the thickness; you may like them thicker or thinner. Pour the vegetable oil into a plastic bag (a produce bag works well). I’m going to try them today. (I like things spicy hot) My wifes fav. Amount is based on available nutrient data. As fast as I was making them, I was eating them. You may be tempted to skip this step; don't. Im sorry, but I have to say that my family didn't even get to try these. Snacks, potato chips, plain, unsalted. You can use a sharp chef’s knife to slice the potatoes as thinly and uniformly as you can. Make your own potato chips using your microwave. Be sure to let them cool completely to room temperature before eating. Once I did the first batch I realized that they stuck together where they overlapped and the chips took the shape of a doily! other spices, such as black pepper, paprika, garlic powder, chili powder, etc. And while this recipe calls for only salt as a seasoning, you can add any seasoning you want to these chips! A mandoline is a handy kitchen tool- you can use it to thinly slice potatoes for chips, cucumbers for pickles, carrots, and any number of ingredients. Move the finished chips to the lined bowl and shake to remove additional oil. Thanks for the great recipe. Both turned out great. 80.2 calories; protein 1.2g 2% DV; carbohydrates 11.6g 4% DV; fat 3.5g 5% DV; cholesterolmg; sodium 294.5mg 12% DV. Remove chips from plate, and toss with salt (or other seasonings). (the kind without sugar added) The powder mix has citric acid in it which really gave the salty lime chips a nice Zzzzing! I ended up making a few batches! Russet potatoes have a high starch content (Yukon Golds slightly less so), which is precisely what makes them get that golden brown color that's so perfect for potato chips. I remember having these at home growing up.I just want to add be sure to blot-dry the potatoe slices to prevent oil splattering.We skipped the salt soak.The important thing is cold soak to rid of excess starch. Russet potatoes are ideal for this recipe, because they'll crunch up nicely due to their starch content. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). The whole "chip" will not get golden brown which is fine but as previous rating stated do wait for them to get a slight golden brown. They should keep good for several days. Very good recipe. Your daily values may be higher or lower depending on your calorie needs. Let cool. Serve them with cool and creamy French onion dip, ranch dressing, or baked spinach and artichoke dip. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If you made these homemade baked potato chips, please click the stars below to comment and Rate this Recipe! I did two half batches. I did two half batches. I tried both really thin and the thickest it would go (which seemed like 1/8 inch)- both worked but the ones photographed were the thicker ones, they cooked more evenly! Carefully add the slices 1 at a time to the hot oil. Season with additional salt if desired. You have to watch them VERY closely as even a few seconds too long will kill them. Kimberley Eggleston is a registered dietitian, nutrition class instructor, and food writer who specializes in healthy cooking. But, as long as you dehydrate them really well and they’re super crispy, you can keep them in an airtight container at room temperature for 2-3 days. Pack of 40 one ounce Bags ; Made with three ingredients: potatoes oil and salt ; Gluten free … next we tried a blackpepper red pepper and garlic sesoning we found in the cupboard this one in my mind came out the best because it had a really intense flavour and thats the way we like it in the caribbean. this link is to an external site that may or may not meet accessibility guidelines. I put them in the bowl salted them a bit and WOW!! In a large bowl, toss the potato slices together with the olive oil and salt to coat evenly. Keep a careful eye to make sure that the potatoes do not brown and overcook. And it often comes with attachments for different kinds of slices, such as a grater and a wavy blade that will slice potatoes or cucumbers into ruffles! any kind will work (about 2 medium sized potatoes). Best of all, these homemade baked potato chips actually taste better. You will not need to keep oiling the plate. In any case, potato chips did not gain widespread popularity until the 1920s. I decided to try this with some feeling of 'this isn't going to work!' Follow the same method, but know that because sweet potatoes have less starch and more liquid, they will never get quite as crispy as white potato chips.
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