I love potato chips. They're on my banned list of food, because if I start eating a bag, I won't quit until the bag's empty. It's a problem.
So to remedy this problem, I decided I'd learn to make my own chips. That way, I can make a potato at a time and there won't be too many chips to eat at once. Good thinking, huh?
Well, that seemed to be a good plan. How hard can it be, really? Harder than you think.
My first batches over the years were really dark, almost burned, and not crispy in the middle. I did research on the recipe and found out a few things. I made chips last Saturday using a new method, to see if I could deviate, and no. They were burned.
So here is my recipe for making potato chips.
Take this recipe:
Homestyle Potato chips by AllRecipes.com
But only go up to the soaking part. Let them soak for 1/2 hour in salt water. Rinse and drain again. (To get the paper thin chips, use a mandolin. I have this one and it works GREAT on the thinnest setting.)
Then, before you even consider just frying them (they'll burn), read this recipe:
The Food Lab: Extra-Crunchy Homemade Potato Chips
Before you put the chips in oil, cook them in water with a bit of white vinegar. Then dry them off completely before you fry them. Just be careful working with the oil. It will rise up because the chips still are wet.
I also use a narrow baking pan that has high sides. I found if the chips are allowed to rest on the top of the oil (because the pan's wide, like in a frying pan), then only the edges get done. So I put in a spoonful of the potatoes, and stir them to make sure the entire potato is immersed.
I start them out frying on a medium heat. When they stop bubbling a bit (releasing the water), then I turn the heat up to high to get them crispy. It doesn't take long for that to happen, but they won't burn on the high heat if you par-boil (cook them first) in vinegar water.
This is what you'll get. They're very crunchy, and completely cooked--every last one of them. I put them in a metal bowl, just to dry out from the grease. Then I put plastic over the top so they don't get mushy in an airtight plastic bowl.
You can't even taste the vinegar. They're delicious and addictive!