Hot Potato Chips Food

SPICY POTATO CHIPS

Steps:

• Jazz up your favorite store-bought potato chips: Spread the chips on a baking sheet and warm in a 350 degrees F oven until they look oily. Sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. Let cool before serving.

HOMEMADE POTATO CHIPS

Steps:

• Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes., Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside. , In a cast-iron or other heavy skillet, heat 1-1/2 in. oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently. , Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

AIR-FRYER POTATO CHIPS

Steps:

• Preheat air fryer to 360°. Using a mandoline or vegetable peeler, cut potatoes into very thin slices. Transfer to a large bowl; add enough ice water to cover. Soak for 15 minutes; drain. Add more ice water and soak another 15 minutes., Drain potatoes; place on towels and pat dry. Spritz potatoes with cooking spray; sprinkle with salt. In batches, place potato slices in a single layer on tray in greased air-fryer basket. Cook until crisp and golden brown, 15-17 minutes, stirring and turning every 5-7 minutes. If desired, sprinkle with parsley.

HOT GARLIC POTATO CHIPS

Steps:

• With a mandoline or sharp knife, slice the potatoes about 1/16-inch thick. You should have about 6 cups. Place the potato slices in a large bowl and rinse with cold water until the water runs clean. Thoroughly dry the potatoes, first in a salad spinner, then on paper towels. This is important because any moisture left on the potatoes will cause the oil to splatter. Pour the oil into a 6-quart heavy bottomed, straight-sided saucepan, 8 to 10 inches in diameter. The oil should be 1 1/4 to 1 1/2- inches deep and the pan no more than a quarter full. This prevents any bubbling over when frying the potatoes. Heat the oil to 315 degrees on a deep-fat thermometer. (To check the temperature without a thermometer, drop a small piece of bread the size of a crouton into the oil. It should float to the surface and lightly brown in about 2 minutes) Carefully fry the potato slices in 2 or 3 batches until light brown and crisp. You will need to stir the potatoes with a slotted spoon almost constantly to ensure even cooking. Each batch should take 15 to 20 minutes to cook. (If the potatoes brown in much less time, the oil is too hot. This will result in a chip that is neither cooked through nor crisp.) As you remove each batch of crisp potato chips, place them on a cookie sheet lined with paper towels. When all the potatoes are done, place them in a mixing bowl large enough to hold them comfortably. Over a medium flame, heat the butter and garlic over the potatoes, add the chopped parsley, salt and pepper, and mix thoroughly with a rubber spatula. Be careful not to crush the chips. Serve hot. The chips can be made several hours in advance. Store in a tightly closed container and reheat in a 350 degree oven until hot. Toss with the seasoned garlic butter at the last minute.

HOT POTATO CHIPS WITH BLUE CHEESE SAUCE

Steps:

• Place the milk in a small saucepan and bring to a simmer over low heat. Heat the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk, and continue whisking until thickened. Season with salt and cayenne pepper. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the cheese. If the sauce is too thick, thin it with a little extra milk. Serve sauce warm with potato chips for dipping.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat oil in a large, heavy saucepan until the temperature of the oil reaches 400 degrees F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Season with salt immediately. Serve hot with the blue cheese dipping sauce.

POTATO CHIPS

Steps:

• Preheat the olive oil over medium-high heat in a 4-quart cast iron Dutch oven. A deep-fry thermometer clipped to the Dutch oven should reach 300 degrees F.
• While the oil heats, line a large mixing bowl with paper towels.
• On a mandoline or with a sharp knife, cut 8 to 10 slices of the potato, widthwise, to about the thickness of a dime. Carefully add the slices 1 at a time to the hot oil. Using a spider, constantly move the slices in the hot oil for 3 to 4 minutes or until golden brown and crisp. Remove the chips with the spider, allowing some of the excess oil to drain off. Move the finished chips to the lined bowl and shake to remove additional oil. Adjust the heat as necessary to maintain 300 degrees F and continue slicing and frying the potatoes in small batches. When the final batch has finished frying, sprinkle the chips with kosher salt, to taste, and shake the bowl to evenly distribute the salt. Remove the paper towels and serve.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

OVEN-ROASTED CHIPS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip shapes - the thickness is entirely up to you, though the width of a finger is ideal. Rinse under the cold tap and pat dry with a tea towel.
• Spread the chips on a large non-stick baking tray and toss with the olive oil and celery salt. Lie them flat in a single layer - use two trays rather than overcrowd one.
• Roast for 45-50 mins, turning now and then. When cooked they should be golden brown and crisp with a light fluffy centre. Scatter on sea salt to serve.

HOT POTATO CHIPS

Steps:

• Pour the milk into a small saucepan and bring to a simmer over low heat.
• Melt the butter in a medium saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until thickened, about 2 minutes. Season with the salt and cayenne. Continue cooking for 5 minutes, whisking occasionally. Remove from the heat and stir in the blue cheese. If the sauce is too thick, thin with a little extra milk. Keep warm.
• Place the potato slices on a baking sheet between layers of paper towels to make sure they are very dry before frying.
• Heat the oil in a large saucepan over medium heat until it reaches 375°F on a deep-fat thermometer. Fry the potatoes in small batches until golden brown on both sides, turning once, about 2 minutes. Remove with a slotted spoon and place on a brown paper bag or another baking sheet lined with paper towels to drain. Immediately season with salt.
• Pour the sauce into a bowl and top with the remaining 1/4 cup crumbled blue cheese and the chopped chives. Place the bowl in the center of a large platter and arrange the potato chips around the bowl.